Sambar masala
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Coriander seed |
| 1 | cup | Dried red chilies |
| ⅛ | cup | Black peppercorns |
| ⅛ | cup | Cumin seed |
| 1 | teaspoon | Fenugreek seed |
| 1 | teaspoon | Mustard seed |
| ¼ | cup | Split urad dal |
| 1 | teaspoon | Poppy seeds |
| 2 | Inch cinnamon stick | |
| 20 | Curry leaves | |
| 1 | teaspoon | Ground tumeric |
Directions
Dry roast the coriander seeds, red chilies, peppercorns, cumin seeds, fenugreek seeds, mustard seeds, urad dal, poppy seeds, cinnamon stick and curry leaves separately over moderate heat until aromatic. Grind to a fine powder in a spice grinder. Add tumeric and mix well.
Store in an airtight container for about 3 months. Makes about 2¼ cups. (This mixture is very hot. Use with care.) Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:24) (159) Fido: Cooking