Sambar Powder Recipe

Rashmi K -

 Masala recipes are the soul of Indian cuisine and are incomplete without these blend of spices. each and every dish from all parts of india has this mix of masala spice mix with subtle variation to the proportions of these raw spices to yield a unique one. one such easy and simple multi-purpose spice mix is the sambar powder masala recipe known for its aromatic flavour.


Ingredients like Poppy seeds and fennel seeds are not traditional. They add it at as its aromatic. So its up to you to use fennel and poppy seeds. The flavour wont be over powering as we are adding very little.




INGREDIENTS:
1 CUP = 250ml

• 1/4 teaspoon coconut oil

• 20 Kashmiri Red Chillies

• 1/2 Cup Coriander Seeds

• 1/4 Cup Toor Dal

• 2 Tablespoon Black Pepper

• 2 Teaspoon Fenugreek Seeds

• 1 Teaspoon Fennel Seeds (optional)

• 1 Teaspoon Mustard Seeds

• 2 Tablespoon Rice

• 2 Teaspoon White Poppy Seeds (Optional)

• 3 Tablespoon Cumin Seeds

• 2 teaspoon Turmeric

• 2 teaspoon Asafoetida (Hing)

METHOD:

• Take a heavy pan and add the oil and the chillies. Keep sauteing. When the chillies plump up, they are done. Remove from the pan and set aside to cool.

• Dry roast the coriander seeds until fragrant and the color of the seeds are slowly starting to brown here and there. Remove from the pan and set aside on a plate to cool.

• Add all the other roasting ingredients and dry roast on a low flame. Keep sauteing until the toor dal has changed color and is brown. Set aside on a plate to cool.

• Let the mixture cool completely. Take a mixie jar and grind the roasted ingredients. When the ingredients are half ground, add the turmeric powder and asafoetida. Grind to a fine powder.

• Sift the ground masala to remove any lumps that must have formed during grinding. Let it cool and dry for an hour. Store it in an air tight container and use it within 45 days.

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