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HOME MADE SAMBAR POWDER

Hi All,

SAMBAR!! Sambar is an essential dish in each and every south Indian family.Earlier we use to grind fresh masala during sambar preparation ( recipe for fresh masala sambar here) but now everyone is in hurry ,Noone has time to grind masala everyday so came this Sambar powder.
Through instant sambar powder sambar preparation became so easy and jiffy.
I use to grind my own sambar powder and store in container for months , it is chemical free , hygiene and also sambar smells very fresh with our own sambar powder.
The recipe is as below,

INGREDIENTS :
Toor dal / Thuvaram parupu – 1 tablespoon.
Channa dal / Kadalai parupu – 1/2 tablespoon.
Urad dal / Uluntham parupu – 1/2 tablespoon.
Asafoetida – 1/2 tablespoon.
Fenugreek / Vendhayam – 1/4 tablspoon.
Mustard / Kadugu – 1/4 tablespoon.
Dry red chillies – 10 nos.
Pepper – 1/2 tablespoon.
Coriander seeds – 3 tablespoon.
Cumin / Zeera – 1 tablespoon.
Curry leaves – a sprig.
Turmeric powder – 1/2 tablespoon.



METHOD : 
 
  1. In a kadai add toor dal , channa dal , urad dal and fry in low flame till aroma comes and the dals turns light brown.

  2. Finally add asafoetida and switch off the flame , empty the contents to a plate.
  3. In the same kadai add rest of the ingredients one by one and dry roast separately.
    Start from Fenugreek , dry roast fenugreek in low flame till aroma comes ,remove in a plate and then add chillies and fry...Same way fry all the ingredients separately .
  4. Let the fried ingredients cool down to room temperature.
  5. Grind them to fine powder.
  6. Store in Airtight container and add to sambar as required.
  7. Here is the link for sambar powder Easy sambar.

NOTES :
  1. Always fry in low flame for even frying and to avoid burning.
  2. I used coriander powder instead of coriander seeds . In case you are using coriander powder, add it only at end as it will burn soon.
  3. Don't change the ratios , use the same spoon for measuring all the ingredients.




    HAPPY COOKING!!
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