Search This Blog

Thursday, August 24, 2017

Sambar powder

  • 1 ½ tbsps. chana dal /  senaga pappu
  • 1 ½ tbsp. urad dal /  minapappu
  • 1 tbsp toor dal / kandi pappu
  • ¼ cup coriander seeds / daniya
  • ¾ tp methi seeds / menthulu
  • 2 sprigs curry leaves /kervepaku
  • 2 tsp cumin
  • 8 to 12 red chilies
  • ⅛ tsp hing / asafoetida
  • ¼ tsp turmeric 
How to make the recipe
  1. Heat a pan on a low flame. Dry roast chana dal, urad dal, toor dal and red chilies until lightly golden, on low flame.
  2. Add coriander seeds and methi seeds. Saute till the coriander turns crunchy and lightly roasted.
  3. Add curry leaves and stir well until they turn crisp.Add cumin and saute until it turns crunchy. Turn off the stove.
  4. Add turmeric and hing. Transfer to a wide plate and cool completely.
  5. Add these to a blender jar. Make a fine powder. Cool completely and store in a airtight glass or steel jar.
  6. Use sambar powder as needed.

No comments:

Post a Comment