|1.||Dried red chilies 20-25 or to taste|
|2.||Methi / menthya 1/4 teaspoon|
|3.||Channa dal 2 tablespoons|
|4.||Urad dal 1 tablespoon|
|5.||Coriander seeds 4 tablespoons|
|6.||Cumin seeds 1 tablespoon|
|7.||Mustard 1/4 teaspoon|
leaves 2 sprigs
Blog Post: Benefits of Curry Leaves
|9.||Hing / asafoetida 1 small piece|
|10.||Turmeric root 1 piece|
|11.||Poppy seeds / kasa kasa / khus khus / gasagase 2 teaspoons|
|12.||Black pepper corns 1/2 teaspoon|
|13.||Dry coconut gratings 3/4 cup|
|14.||Oil 1/2 teaspoon|
and dry curry leaves. Pound turmeric root into small pieces.
the flame to low or medium or anywhere
between the two.
Heat oil in a thick bottomed kadai or utensil.
methi. Fry for few seconds.
chana dal and chili.
Fry for 1 minute.
Add urad dal,
coriander, curry leaves, cumin seeds, hing, black pepper and turmeric
Fry till the dal or any of the seeds turn to light golden brown.
seeds and coconut gratings.
Fry till the coconut gratings become hot.
Switch off the stove.
Keep aside to cool.
the mixture to a powder.
Sambhar powder is ready.
|1.||If you are making the sambar powder for the first time, fry each of the ingredients separately. This will enable you to find out whether you have fried an item properly.|
|2.||Sambhar like the drumstick sambar requires that the sambhar powder be ground. You can use this powder, however, as is, to make that and other sambars.|