SAMBHAR POWDER

Sambar powder is one of the main ingredient in the South Indian kitchen.  Without sambar powder and rasam powder, the kitchen is incomplete.  Some people use the sambar powder only for making rasam, however, while preparing rasam, we add little bit of black pepper powder  and cumin powder  in it.

Sambar powder is made in different ways by different people.  I am presenting my way of preparing it here.  This can be powdered and stored for a month.  More than that I do not prefer because always fresh powder I prefer.

You can fry the ingredients and grind together with coconut for Arcachu Vitta Sambhar.







Let us look at the recipe now:

Ingredients:

1 cup Coriander seeds
1/4 cup Tur dal (optional)
1/2 cup Chana dal
1 tbps cumin seeds
1 tbsp mustard seeds
1 tsp methi seeds

1 tsp Black Pepper 

2 tsp Urid dal (optional)
1/2 cup red chilli powder or 15 red chilli
2 sprigs of curry leaves.
1 tsp oil


Method:

Dry roast the coriander seeds, tur dal, chana dal, cumin seeds, mustard seeds, methi seeds separately. 

 

If you are using chilli, then roast the same in oil and keep aside.  Dry roast the curry leaves till crisp.  

 

When everything cools down, grind to a fine powder in the mixture.  Store in airtight container.  Use as and when required.  

 

You can take small quantities in a different container and use it so that the freshness remains.  Always  make small quantities for  retaining the freshness.

Note:  If you are using chilli powder, then after grinding all the ingredients, add the chilli powder and pulse it for two minutes so that the same is incorporated well in the mixture.

ANOTHER VARIETY:

1 cup coriander seeds

1/4 cup tur dal

1/2 cup chana dal

1 tsp methi seeds

20 gms red chilli powder

Dry roast first four items separately.  Powder it in mixer.  Add the chilli powder and mix well.  cool it and store it in airtight container.

Note:  hing powder can be added to the tempering while preparing sambhar so no need to add to the powder.

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