Homemade Sambhar powder
The quintessential spice mix from South indian cusine
Ingredients
- 2 cups coriander seeds malli / sabut daniya
- 1 1/2 cups dry red chillies molagu / lal mich
- 1/4 cup fenugreek seeds menthiyum / methi dana
- 2 tbsp cumin seeds jeerakam / jeera
- 3 tbsp Split bengal gram kadala parippu / channa dal
- 3 tbsp Skinned black gram uzhundu / urad dal
- 1 tbsp mustard seeds kadugu/ rai
- 1 tsp turmeric powder manjal / haldi
- 1 handful curry leaves karuveppilai/ curry pattha
- 1/4 tsp Asafoetida kayam/ hing
Instructions
- Clean the spices by checking and removing any impurities like sticks or stones in them. Remove the stalks of the redchiliies too. Set aside
- In a large plate set the mustard seeds and the Asafoetida in the center.
- Set a heavy deep wok to heat on a medium heat.
- Dry roast the coriander seeds, cumin seeds, fenugreek , split bengal gram, skinned black gram, curry leaves and chilies: each seperately layering one over the other as you take out and place in the plate, over the mustard and asafoetida
- Add the turmeric powder
- Cool till the roasted spices can be handled well.
- Add small quantities to your spice blender and powder till fine. Mix the blend.
- Cool further and store in clean dry airtight bottles or jars.
Notes
The powder obtained is about 2.5 cups. The powder keeps well in the refrigerator in freezer pouches.
When cooking for 3-4 people you will need about 1 1/2 tbsp of the sambhar powder.
Nutrition
Serving: 10gCalories: 153kcalCarbohydrates: 25gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 19mgPotassium: 931mgFiber: 16gSugar: 4g
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