Sambar powder i (sambar podi i)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 2 | cups | Red chillies |
| 1¾ | can | Coriander seeds |
| 4 | tablespoons | Cumin seeds |
| 1½ | tablespoon | Fenugreek seeds |
| 1½ | tablespoon | Black peppercorns |
| 1½ | tablespoon | Brown mustard seeds |
| 2 | teaspoons | Ground turmeric |
| 2 | teaspoons | Bengal gram dal; picked over & rinsed (yellow split peas, channa dal) |
| 2 | teaspoons | Red gram dal (pigeon peas; toor dal), picked over & rinsed |
| 2 | teaspoons | Poppy seeds |
| 2 | larges | Sticks cinnamon bark |
| A few curry leaves | ||
Directions
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 - 3 minutes.
In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder.
Store in an airtight container and use as required.
Makes 7 ounces.
>From Dakshin, Vegetarina Cuisine From South India by Chandra Padmanabhan.
Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997