Sambar powder is a must in ones kitchen. This is my grandmas recipe which her mother tought her. My mom and her sister's makes it at home every month, So now i joined the path. We never bought sambar powder from stores, it is also costly. Can use this powder for kootu, kulambu and in many dishes.
One of my friend requested to post this recipe. And here it is. Some call this sambar powder as curry powder. Can store this powder for months. I do in large quantity and store even for 4 months. Some grind this every time they make sambar. This gives very fresh and good aroma.
Each part of Tamil Nadu has its own variety of making this powder. It all depends on the amount of each spice we add. In India we have grinding mills, where they grind it to fine powder. This can also be made at home with the help of blender. The recipe here is the one my grandma taught us. Lets start !!!
Ingredients:
Dhaniya / Malli/ Coriander seed - 1/4 kg
Dry red Chili - 1/4 kg
Cumin seed / Jeeragam - 100 gm
Fenugreek seeds / Methi seeds - 25 gm
Channa dhal - 50 gm
Arisi / Rice - 50 gm
Pepper corn - 50 gm
Toor dhal - 50 gm
Salt - fist full
Hing - 25 gm
Method:
1) Dry roast each ingredients separately in a pan.
2) Once roasted mix all the ingredients and let it cool for 10 mins.
3) Grind it to a fine powder.
4) Once powdered, again let it cool.
5) Transfer it in to a air tight container ans can store it.
6) This approximately comes for 2 - 3 months.
Notes:
1) Close nose with towel if grinding at home
2) Before grinding dry the jar completely.
3) Dry the ground powder thoroughly so that you can store it for long
4) If doing at home you will get the powder coarsely. Sieve it and grind repeatedly to get fine powder.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
One of my friend requested to post this recipe. And here it is. Some call this sambar powder as curry powder. Can store this powder for months. I do in large quantity and store even for 4 months. Some grind this every time they make sambar. This gives very fresh and good aroma.
Each part of Tamil Nadu has its own variety of making this powder. It all depends on the amount of each spice we add. In India we have grinding mills, where they grind it to fine powder. This can also be made at home with the help of blender. The recipe here is the one my grandma taught us. Lets start !!!
Ingredients:
Dhaniya / Malli/ Coriander seed - 1/4 kg
Dry red Chili - 1/4 kg
Cumin seed / Jeeragam - 100 gm
Fenugreek seeds / Methi seeds - 25 gm
Channa dhal - 50 gm
Arisi / Rice - 50 gm
Pepper corn - 50 gm
Toor dhal - 50 gm
Salt - fist full
Hing - 25 gm
Method:
1) Dry roast each ingredients separately in a pan.
2) Once roasted mix all the ingredients and let it cool for 10 mins.
3) Grind it to a fine powder.
4) Once powdered, again let it cool.
5) Transfer it in to a air tight container ans can store it.
6) This approximately comes for 2 - 3 months.
Notes:
1) Close nose with towel if grinding at home
2) Before grinding dry the jar completely.
3) Dry the ground powder thoroughly so that you can store it for long
4) If doing at home you will get the powder coarsely. Sieve it and grind repeatedly to get fine powder.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
No comments:
Post a Comment