|This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required! Our take: Prepare the required quantity fresh when needed!!|
Preparation time: 5 min
Roasting time: 15 min
Yield: 500 gms
Bengal gram dhal 50 gms
Black gram 40 gms
Coriander 100 gms
Jeera 20 gms
Methi seeds 15 gms
Red chillies 200 gms
Cinnamon 1” piece
Kapok bud 1 no. (also known as Marathi Moggu in Kannada)
Dry grated coconut 125 gms or 6 tbsps (i.e., 1/2 of a dry coconut)
Dry fry each of the ingredients separately in a kadai on low flame till they change colour. Ensure they are not over roasted since they should not turn black in colour.
Transfer each of them to a plate after dry frying. Allow them to cool well.
Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.
|Red chillies alone can be fried using just a drop of oil.
To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required.
For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.
Alternatively raw grated coconut can be used for grinding with this powder while making sambar.
1 fistful of red chillies = approx. 20 nos. = approx. 50 gms
View “Onion Tomato Sambar” recipe to see how this powder is used.