|1.||Dried red chilies 3-5|
|2.||Channa dal 1 teaspoon|
|3.||Urad dal 1 teaspoon|
|4.||Coriander seeds 1 teaspoon|
|5.||Jeera / cumin seeds 1/2 teaspoon|
|6.||Black pepper 1/8 teaspoon|
|7.||Mustard 1/8 teaspoon|
|8.||Methi 8-10 seeds|
|9.||Dry coconut gratings 1-and-1/2 tablespoon|
|10.||Oil few drops|
flame to low.
Heat a thick-bottom utensil.
Fry till the mustard splutters.
Remove the mustard and keep aside.
Add a few drops of oil.
Add methi seeds.
Fry till the seeds change to light golden-brown.
Add chana dal and pepper.
Fry till the color of the chana changes slightly.
Add urad dal, jeera, chilies and coriander seeds, one at a time.
Fry till the color of the dal turns to golden-brown.
Add coconut gratings.
Fry till the coconut becomes hot.
Switch-off the stove.
Continue to fry for a few more seconds.
Keep aside to cool.
all the ingredients to a mixer jar.
Grind to a powder.
Sambar powder is ready.
|TIPS||Idli Sambar Powder|
the left over sambar powder in an air-tight
container and use the powder when you prepare the sambar the next time.
If you do not want to prepare sambar powder frequently, increase the quantity of the ingredients and make more powder. For instance, if you double the quantity of the ingredients you can make the sambar powder that can be used up to three times.
|2.||Do not store the sambar powder for a long time, because it will lose its flavor.|
|3.||If sambar becomes watery, mix half a teaspoon of rice flour with little water to make a paste. Add it to the sambar. Bring the sambar to boil.|
|4.||If you are doing the sambar powder for the first time, then fry all the ingredients separately.|