Category: Other
Rating: 3.50
Servings: 1


Ingredients


1 tablespoon oil
2 cup red chillies
1 3/4 can coriander seeds
4 tablespoon cumin seeds
1 1/2 tablespoon fenugreek seeds
1 1/2 tablespoon black peppercorns
1 1/2 tablespoon brown mustard seeds
2 teaspoon ground turmeric
2 teaspoon bengal gram dal; picked over & rinsed (yel
2 teaspoon red gram dal (pigeon peas; toor dal), picked over &
2 teaspoon poppy seeds
2 large sticks cinnamon bark
1 a few curry leaves

Directions: How to Cook Sambar Powder I (Sambar Podi I)


Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 - 3 minutes.

In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

Makes 7 ounces.

>From Dakshin, Vegetarina Cuisine From South India by Chandra Padmanabhan.

Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary on Jul 31, 1997


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Osas
Spicy Green Beans (Masaledar Sem)
Preserved Green Chillies
Sheer Payra (Cardamom Fudge)
Onion Pakora (Vengaya Pakora)


Recent comments and reviews for this recipe:


No comments, so be the first!

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):