Almost all the southindian menu will be served with sambar as a part. Amma has been regularly making this sambar powder at home. She first dry all the ingredients under sun for couple of hrs & roast fry it in pan. It retains the aroma & freshness when stored in the air tight container for atleast 2 months. I prefer making this in small batches.
Half spoon of sambar powder in egg omlet taste delicious. I try adding a spoon of sambar powder when I make vegetable curry or gravy or even for maggi, which taste different & unique. Sambar powder remains the same, though we make different sambar for idli/dosa or for rice.
Ingredients :
- 1 cup corriander seeds
- 1/4 cup channa dal
- 1/4 cup Toor dal
- 1/4 cup urad dal
- 1 cup Red chilly
- 1 tsp fenugreek seeds (Methi seeds)
- 1/4 cup cumin seeds
- 1 tsp Pepper corns
- Asfoetida - 1/2 tsp
- Curry leaves - 1 tbsp
- Dry coconut powder - 1 tbsp (optional)
Dry all the ingredients in the sun for about 2 hours.(optional)
Roast each of the ingredients one by one in a medium low flame, till they turn color slightly. If fresh, pat dry the curry leaves and then roast till brittle. Let cool to room temperature. Mix and grind together in a blender to a powder.
8 comments :
My mil's recipe of sambar powder is similar to your mother's ....the podi looks perfect :-)I use sambar powder in maggi noodles too :-)
Each one of us have a different way to make this.However, it is...this forms the base for a lovely sambhar:).Good one!
recipe noted..nevr tried making on my own..hav eto try it sometime..
Looks prefect...i too prepared sambhar powder recently..except the coconut everything is same in my sambhar powder too..
I make this when I am in the mood for my own arachukalakki vitta sambhar :-)Our grandmas had so much patience making all their podis at home.
Thats a nice recipe to have it handy... I can sense the nice aroma...
got something for you Swapna!
Delicious looking podi:)
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