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Home made Sambar Powder
Preparation time: 15 min | Process Time: 02 min
Total Time: 17 min | Used for: 2 weeks
Total Time: 17 min | Used for: 2 weeks
Recipe Category: Main | Recipe Cuisine: South Indian
Ingredients
1. Red chillies - 18
2. Toor dhal / துவரம் பருப்பு - 3 tbsp
3. Bengal gram / கடலை பருப்பு / channa dhal - 2 tbsp
4. Black gram / உளுத்தம் பருப்பு / urid dhal - 1.5 tbsp
5. Fenugreek seeds - 1 tsp
6. Cumin seeds - 2 tsp
7. Coriander seeds - 4 tbsp
8. Pepper - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Asafoetida - 1/4 tsp
( 1 tbsp = 3 tsp )
Method
1. Dry fry the Bengal gram, black gram, toor dhal, fenugreek, coriander together.
2. When they are slightly brown, add the chillies, cumin and pepper. Fry until you get the chilli smell or till you get more brown colour as shown below.
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2. When they are slightly brown, add the chillies, cumin and pepper. Fry until you get the chilli smell or till you get more brown colour as shown below.
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3. Let it cool down and grind in mixer adding the turmeric powder, Asafoetida and grind to a fine powder.
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4. Store it in air tight container.
Flavorful Sambar powder is ready
Notes
1. Always Use a clean and dry teaspoon.
2. The above measurements yields Sambar powder which can be kept for 2 to 3 weeks based on the frequency of usage.
3. My dry chillies are very spicy. Kindly adjust to your chillies
4. My MIL gave a tip, to add some curry leaves also while frying as some kids (even me) throw curry leaves from sambar when added separately. But this is purely optional.
