This
delightfully aromatic spice powder is the basic ingredient used in making
“Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like
many other spice powders can be prepared in advance and stored in an tight
container…comes in handy when required!
Dish type: Spice Powder
Time required: 20 min approx.
Yield: 600 gms approx.
Ingredients
Red chillies 250 gms (Byadagi variety)
Red chillies 50 gms (Guntur variety)
Coriander 100 gms
Methi seeds 1 tsp
Cinnamon 4 to 5 sticks about 3” long
Moggu 3 long ones
Cardamom 1 (green variety)
Dry coconut 2 nos. medium size (grate them)
Bengal gram
dhal 100 gms
Urad dal 60 gms
Turmeric 2 tsps
Curry leaves 1 bunch
Directions
Dry fry each
of the ingredients separately in a thick iron kadai on low flame till they change colour. Ensure they are not over roasted since they
should not turn black in colour.
Transfer
each of them to a plate after dry frying. Allow them to cool well.
Grind them
to a slightly coarse powder. For better shelf life store it in a completely dry
air tight container.
Tete a Tete
Red chillies alone can be fried using
just a drop of oil.
To make 1 litre of sambar, approx. 2
tbsps of sambar powder is required.
Dry fried dry grated coconut if not used
while making sambar powder can also be ground with just the required quantity
of spice powder used while preparing the dish.
1 fistful of red chillies = approx.
20 nos. = approx. 50 gms
Recipes contributed by Smt. Shyla H
Rao
