|1.||Dried red chilies 20-25|
|2.||Methi 1/4 teaspoon|
|3.||Black pepper corns 5-6|
|4.||Channa dal 2 tablespoons|
|5.||Coriander seeds 3 tablespoons|
|6.||Cumin seeds 1 teaspoon|
|7.||Curry leaves 1 sprig|
|8.||Hing / asafoetida 1 small piece|
|10.||Cinnamon stick 1/2 inch piece|
|12.||Poppy seeds 1-and-1/2 teaspoon|
|13.||Dry coconut pieces 1/2 cup|
|14.||Oil 1/2 teaspoon|
curry leaves. Dry them with a cloth.
Break turmeric root into small pieces.
and measure all the ingredients and keep
oil in a pan.
methi and pepper. Mix.
chana dal. Fry for 1 minute.
chili, coriander and
cumin seeds, hing, curry leaves, cinnamon stick, cardamom and
Fry till the dal or any of the seeds turn to golden brown.
Transfer the mixture to a utensil.
To the same pan add poppy seeds.
Fry till the seeds splutter or till you get the aroma of the fried seeds.
Transfer the seed to the utensil.
dry coconuts to the pan.
Fry till they become hot.
Transfer the coconut to the utensil.
Keep aside till the ingredients cool.
the mixture to a powder. Mix..
Sambar powder is ready.
|TIPS||How to Prepare Sambar Powder?|
|1.||Decrease or increase the chilies, based on how much spicy you want the powder to be.|
|2.||While frying the items, keep stirring continuously. In particular, keep a close watch when you fry the coconut pieces, as these will burn easily.|
|3.||If the grinding jar is full of items, some of these could spurt when you begin to grind. So, you may have to switch-on and switch-off, in quick succession, several times, till the chilies break and settle down.|
|4.||Store the powder, after it cools, in an air-tight container to retain the freshness.|
|5.||You can store the powder for up to 8 weeks.|