So after some International standard recipes, now take a break and we will go to South India. It’s time for the most important ingredient of the most famous South Indian recipe “Sambar”. You maybe thinking that I have mis-spell “Sambhar” as “Sambar” but actually this is the right way to say the name as per the origin of the dish. Anyways most of you already know, how to cook Sambar and m not going to put that here but the main ingredient of that recipe is “Sambar Powder” and that is our today’s recipe.
SSJ’s EASIEST HOMEMADE SAMBAR POWDER
Coriander seeds – 100gms.
Whole red chilies – 50gms.
Turmeric (Dried or powder) – 1tsp.
Toor Daal (Arhar Daal) – 2tbsp.
Chana Daal (Gram Lentil) – 1tbsp.
Whole Peppercorns (Kali Mirch) – 1tbsp.
Fenugreek seeds (Methi) – 1tbsp.
Cumin seeds (Jeera) – 1 tsp.
Mustard seeds (Sarso) – ¼ tsp.
Rice – 1 tbsp.
Curry leaves – 1 sprig
If you want to store this powder for a long time then put all these spices in sunlight for minimum 2 hours.
Now put a dried pan on gas stove. First dry roast coriander seeds with curry leaves till fragrance comes out. Now take out it in a plate.
Now put red chilies, cumin seeds and peppercorns and dry roast them also. Take out in same plate.
Now put both daals and dry roast till daal become golden. Take out in same plate.
And finally put fenugreek and mustard seeds in pan and dry roast them too.
Now let it all completely cool.
When it cools , add to your mixer jar.
Add turmeric and rice and make a smooth powder. Your Sambar Powder is ready to use.
If your want, you can skip adding rice but rice can stop making lumps. You can also change the quantity of spices a bit according to personal flavors. This powder can stay in your kitchen for more than 6 months.
ALL RIGHTS RESERVED @ HAPPY EATING FOODS