Sunday, October 4, 2009

Sambar powder

               Sambar powder include toor dal, roasted lentils, coriander seeds, dried whole red chili, fenugreek seeds, coriander leaves and curry leaves. Regional variations may include versions with mustard seeds, cumin, black pepper, white pepper, cinnamon, or other spices.This powder is prepared by pan roasting the whole spices and grinding them to a rather coarse powder with some salt optionally.


Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 1/2 tbsp
Chana dal - 1 tbsp
Urad dal - 1/2 tbsp
Coriander seeds -3 tbsp
Turmeric powder - 1/2 tsp
Pepper corns - 1/2 tbsp
Asafoetida - 1/2 tbsp
Cloves - 20-25
Cinnamon - 3" piece
Curry leaves - few
Rice - 1 tbsp
Chilli powder
Oil - 1/2 tbsp


1.Heat oil in a pan ,add mustard seeds and asafoetida and fry untill they pop.
2.Fry remaining ingredients except chilli powder without oil on low flameMix all amd make them to fine powder.
3.Heat chilli powder of same quantity as grounded powder in a drop of oil for sometime.
4.Mix it with the powder.Store it in a air tight container.

    Please post ur comments on this recipe.

No comments:

Post a Comment