Sambar powder 1
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 2 | cups | Dried red chilies |
| 1 | cup | Coriander seeds |
| ¼ | cup | Cumin seeds |
| 2 | tablespoons | Fenugreek seeds |
| 2 | tablespoons | Black peppercorns |
| 2 | tablespoons | Mustard seeds |
| 2 | teaspoons | Yellow split peas |
| 2 | teaspoons | Red lentils |
| 2 | teaspoons | Poppy seeds |
| 2 | larges | Cinnamon sticks broken into pieces |
| 2 | To 3 curry leaves | |
| 2 | teaspoons | Turmeric |
Directions
Heat oil and fry chilies until darkened. Dry roast the other ingredients except turmeric until lightly colored. Grind all the ingredients to a fine powder. Store in an airtight container.
The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 15
Submitted By DIANE LAZARUS On 06-22-95