Tuesday, December 10, 2013

Sambar Podi

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.

Ingredients: Quantity
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
Oil 1 tsp

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.

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