Homemade Sambhar Premix Recipe by Aishwarya Sonvane

If you love the rich, comforting flavors of sambhar but don't want to go through the hassle of preparing it from scratch every time, this Sambhar Premix Recipe by Aishwarya Sonvane is a game-changer. Aishwarya, a passionate digital creator documenting her food journey, shares a simple and efficient way to create and store sambhar premix for up to 4-5 months.

Why a Sambhar Premix is a Must-Have

Sambhar premix allows you to enjoy authentic South Indian flavors without the lengthy prep process. This versatile premix can be stored for months and used to whip up a delicious bowl of sambhar in minutes, making it perfect for busy individuals and food lovers alike.

Sambhar Premix Recipe: Step-by-Step

Ingredients:

• 1 cup toor dal
• 1/2 cup masoor dal (optional)
• 1/5 cup rice
• 1 tbsp fenugreek seeds
• 2 tbsp cumin seeds
• 1/2 cup coriander seeds
• 1/4 cup curry leaves
• 10-12 dry red chilies
• 1 tsp black pepper
• 1 tsp cloves
• 1/4 cup tamarind
• 1/4 cup dry coconut
• 2 tbsp turmeric powder
• 1/4 cup Kashmiri red chili powder
• Salt to taste
• 2 tbsp sambhar masala (optional)

Preparation Of Sambhar Premix:

Dry Roast the Base Ingredients: Roast toor dal, masoor dal, and rice in a pan until aromatic. Set aside.
Dry Roast Spices and Additives: In the same pan, dry roast fenugreek seeds, cumin seeds, coriander seeds, curry leaves, dry red chilies, black pepper, cloves, tamarind, and dry coconut until fragrant. Let cool for 30 minutes.
Combine and Blend: Mix all roasted ingredients and add turmeric powder, Kashmiri red chili powder, salt, and optional sambhar masala. Grind into a fine powder.
Sieve for Fine Texture: Sieve the ground mixture for a smooth texture and store it in an airtight container. Refrigerate for up to 4-5 months.

How to Make Sambhar Using the Premix

Ingredients:

• 2 tbsp sambhar premix
• 2 cups hot water
• Vegetables: onions, tomatoes, pumpkin, drumsticks, brinjal
• Spices for tempering: mustard seeds, curry leaves, red chilies, ginger-garlic paste

Preparation:

Prepare the Base: Heat oil in a kadhai, add mustard seeds, red chilies, curry leaves, and ginger-garlic paste.
Cook the Vegetables: Add sliced onions, tomatoes, and vegetables like pumpkin, drumsticks, and brinjal. Cook until soft, or steam them separately.
Mix Sambhar Premix: Dissolve 2 tbsp sambhar premix in 2 cups of hot water and let it sit for a few minutes.
Combine and Cook: Pour the premix water into the cooked vegetables, adjust the consistency with more water, and boil for 2-3 minutes.
Serve Hot: Your delicious sambhar is ready to enjoy!

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Aishwarya Sonvane's sambhar premix recipe brings the authentic flavors of South India to your kitchen effortlessly. Whether you're a busy professional or a food enthusiast, this premix will make your cooking easier and more enjoyable.

Try this recipe today and experience the convenience of homemade sambhar anytime. Don't forget to share your thoughts and variations in the comments below!