Thursday, August 4, 2011

Sambar Powder

Savithramma's Sambar Powder 


(Bangalore) South Indian style

  • 250 gms Guntoor chillies
  • 50 gms Byadagi/Kashmiri chillies
  • 250 gms Coriander seeds
  • 25 gms Mustard seeds
  • 15 gms Black Pepper
  • 15 gms Methi/fenugrik Seeds
  • 25 gms dry Turmeric stick or powder
  • 100 gms Jeera/Cumin Seeds
  • 70 gms Urud dhal
  • 75 gms Channa dhal
  • 1 tsp Asafoetida - (hang)
  • 150 ml curry leaves
  • Dry fry chillies on a very low flame until it gets hot and remove. Make sure this does not change colour
  • Dry fry all the ingredients one at a time on low-medium flame and place them on a plate for cooling
  • Mix all the ingredients and powder same day and leave it to cool
  • Store it in an air tight jar
  • Can vary chillies according to your taste. You can replace Guntoor chillies with Kashmiri to make it milder.

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