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
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