|Homemade Sambar Masala Powder|
Sambar powder can be made and stored in an air-tight container for a couple of months. This gives the delicious aroma to the Sambar. Usually homemade powder contains fewer ingredients, but I have tried to match up the taste with the commercial packs.
|Dry Red Chili*||1 cup|
|Coriander Seeds||1 Cup|
|Cumin Seeds||2 tbsp|
|Black Peppercorns||2 tbsp|
|Bengal Gram Dal||2 tbsp|
|Red Gram Dal||2 tsp|
|Mustard Seeds||1 tsp|
|Fenugreek Seeds||1 tbsp|
|Poppy Seeds||1 tsp|
|Dry Ginger Powder||1/2 tsp|
|Turmeric Powder||1 tsp|
|Curry Leaves||2 strands|
|Cinnamon stick||1 small stick|
|Copra (Dry coconut) Grated||1-2 tbsp|
1) Heat oil in a pan and roast the red chilies.
2) Dry roast each ingredient separately (excluding the dry ginger powder and turmeric powder) until they emit aroma. Spread them all to cool down.
3) Grind all the ingredients together into fine powder and let it cool down for a min and then store it in an air tight container. This can be kept safe for a couple of months if stored safely in a good air tight container and kept free from water and heat.
Note:*I have used a variety of dried red chilies to balance color and spiciness. It contains round red chili (which is usually used), very spicy red chili and Kashmiri red chili.