Sambar Powder

Sambar Powder

Sambar Powder is easily available in all super markets and Grocery Stores. It’s also available in vegetable shops now a days. All the popular masala brands make sure that they have Sambar Powder included in their list. But homemade sambar powder has its own value. Reason??? Freshly roasted and ground spices. The aroma is rich and texture is excellent and colourful.

Mom prepares all masala powders on a single. The table would be spread out with various roasted spices for various powders. Sambar/Rasam made out of freshly ground powders always taste awesome. The Sambar Powder which I am going to describe can be used in various dishes also. I will also narrate them down the line J

Here goes the recipe for Sambar Powder

Ingredients:

Coriander Seeds: 100 Gms

Red chillies: 10-15

Byadgi Red Chillies: 10-15

Dry Coconut: Half portion cut into small pieces or grated

Fenugreek (Methi) Seeds: 1 tsp.

Asafoetida: ½ spoon

Turmeric: ½ spoon

Method:

  • Roast Coriander Seeds, Dry Coconut, Fenugreek Seeds separately with few drops of oil
  • Roast both varieties of Red Chillies with few drops of oil and sprinkle Asafoetida on chillies
  • Allow them to cool and grind them to a smooth or slightly coarse powder adding turmeric
  • Let it cool for some time and then transfer into air tight container
Sambar Powder
Sambar Powder

Notes:

  • If Byadgi chillies are not available then no worries. They are added for nice red colour. Add few  normal red chillies more instead
  • If required 2-3 tsp. of Roasted Bengal Gram (Chana dhal) can be included
  • Make sure the spice don’t turn black because that spoils the flavour and Colour of Sambar Powder
Sambar Powder
Recipe Type: Masala Powder
Cuisine: Indian
Author: Krish
Sambar Powder : Fresh Home made Sambar Power. Aromatic, Flavorful and Colorful
Ingredients
  • Coriander Seeds: 100 Gms
  • Red chillies: 10-15
  • Byadgi Red Chillies: 10-15
  • Dry Coconut: Half portion cut into small pieces or grated
  • Fenugreek (Methi) Seeds: 1 tsp.
  • Asafoetida: ½ spoon
  • Turmeric: ½ spoon
Instructions
  1. • Roast Coriander Seeds, Dry Coconut, Fenugreek Seeds separately with few drops of oil
  2. • Roast both varieties of Red Chillies with few drops of oil and sprinkle Asafoetida on chillies
  3. • Allow them to cool and grind them to a smooth or slightly coarse powder adding turmeric
  4. • Let it cool for some time and then transfer into air tight container
Notes
Notes:[br]• If Byadgi chillies are not available then no worries. They are added for nice red colour. Add few normal red chillies more instead[br]• If required 2-3 tsp. of Roasted Bengal Gram (Chana dhal) can be included[br]• Make sure the spice don’t turn black because that spoils the flavour and Colour of Sambar Powder

 

 

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