Sambar Powder
These days every one is really busy with lives and most of us tend to buy all these powders and masalas at the grocery store.Well the truth is making these powders is really easy and doesn't even take much of your time to prepare it. 15 minutes is all you need to make any powder for up to 3 months in advance and store it.
The downside is you need 15 minutes to make it but you cannot deny the fact that everything tastes more yummy when it is home made and fresh ..So here is a simple and fast way to make your own blend of Sambar powder in a breeze..
Ingredients
2 tbsp Chana Dal
1/2 tbsp urad dal(minapa pappu)
3 tbsp Coriander seeds
6 Dried red chillies
2 tsp Pepper cons
1/2 tsp Methi Seeds
1/4 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Hing/Asafoetida/Inguva
1 tbsp dry coconut powder
5 to 6 Curry leaves(Karivepaku)
Method
In a pan dry roast the chana dal, urad dal, coriander seeds, red chillies, pepper cons, methi seeds, mustard seeds cumin seeds, coconut powder and curry leaves without adding any oil till they give out the wonderful aroma. If the pan is reasonably hot all it takes is 5 to 7 minutes to dry roast the ingredients. Keep an eye and keep stirring as they tend to burn quickly. Turn off the heat and let them cool completely.
Add all the roasted ingredients and hing to a blender or mixer jar and ground to fine powder. Store in a air tight container and refrigerate for long shelf life.
The downside is you need 15 minutes to make it but you cannot deny the fact that everything tastes more yummy when it is home made and fresh ..So here is a simple and fast way to make your own blend of Sambar powder in a breeze..
Ingredients
2 tbsp Chana Dal
1/2 tbsp urad dal(minapa pappu)
3 tbsp Coriander seeds
6 Dried red chillies
2 tsp Pepper cons
1/2 tsp Methi Seeds
1/4 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Hing/Asafoetida/Inguva
1 tbsp dry coconut powder
5 to 6 Curry leaves(Karivepaku)
Method
In a pan dry roast the chana dal, urad dal, coriander seeds, red chillies, pepper cons, methi seeds, mustard seeds cumin seeds, coconut powder and curry leaves without adding any oil till they give out the wonderful aroma. If the pan is reasonably hot all it takes is 5 to 7 minutes to dry roast the ingredients. Keep an eye and keep stirring as they tend to burn quickly. Turn off the heat and let them cool completely.
Add all the roasted ingredients and hing to a blender or mixer jar and ground to fine powder. Store in a air tight container and refrigerate for long shelf life.
Comments
Post a Comment