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Sambar Kaaram (సాంబార్ కారం, சாம்பார் காரம், साम्बार कारम)


Sambar Kaaram (సాంబార్ కారం, சாம்பார் காரம், साम्बार कारम) In Andhra, the regular karam we use in all curries is called Sambar karam. It is different from Sambar Powder.

Regional Dish : Andhra; Tamil Nadu; Karnataka; South India and North India.

Cuisine Style : Andhra | Preperation Time 20 minutes | Take it as spicy karam in all curries | Type powder | Shelf Life : 1 month

Appx. Nutritional values  calculated for 1 tablespoon: Calories (20 Kcal), Carbohydrates (5g ), Protein (1g), Fat (0.12g).

Ingredients to serve :

  • Redchillies   1kg
  • Dhaniya (coriander seeds)   250gms
  • Jeera (cumin seeds)  100gms
  • Fenugreek   seeds 10gms
  • Garlic   250gm
  • Salt   as per taste
  • Bengal gram   50gm (optional)
  • Black gram   50gm (optional)
  • Curry leaves fistfull

Method :

  1. Fry moderately  red chilles,  dhaniya,  jeera,  fenu greek, bengal gram and black gram on low heat.
  2. Add curry leaves and remove from fire , so they get cooled
  3. Grind them well in to a fine powder.
  4. Grind  fresh crushed garlic to the above powder and mix well so that the garlic flavor gets infused into the powder.
  5. Add salt and mix well again .
  6. Immidetly store in a airtight container


Other variants / Cuisine Style : 1. Sambar Kaaram  with black peppercorns.

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One Response to Sambar Kaaram (సాంబార్ కారం, சாம்பார் காரம், साम्बार कारम)

  1. kaivalya August 13, 2012 at 8:24 am #

    Thank you so much for posting Sambar karam. I am going to prepare this right now. Am at America and don’t know how to prepare this. Thanks again.

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