Amma's sambar powder recipe
is the one I've been following all these days which I've already posted.I always wanted to try the brahmin / iyengar version of sambar powder as I've heard its different and aromatic. I couldn't get hold of a brahmin version of sambar powder recipe so kept searching but finally last week my search ended....I bought virali manjal(turmeric sticks) just for this recipe sake but was skeptical how to grind it at home as am sure it will get stuck in the mixie when its added as such.....When I was telling this to amma she suggested to coarse grind it using mortar and pestle then add it with other ingredients....and the idea worked too :)
I tried making sambar yesterday and loved it to the core...it has a different flavour and I felt it was more like the sambar served in marriages, Now I am happy that I have 2 versions of sambar powder recipe as record :) I used the glass canister(storage container) for clicking these pics, which my sis gave :)
Sambar Powder Recipe - Ingredients
Dry red chilllies - 1/4 kg
Coriander seeds - 100gm
Channa dal 50 gms
Toor Dal - 50gms
Urad dal- 50gms
Pepper Corns - 50 gms
Fenugreek seeds - 25 gms
Turmeric Sticks(Virali Manjal) - 50 gms
: 10 mins
| Cooking Time
: 15 mins
: around 2 cups
| Recipe Cuisine
: South Indian
| Recipe Reference
Note* - I halved the recipe and tried
- Measure all your ingredients(I halved the orginal recipe).Dry roast red chillies till the chillies turn crisp,Set aside..Dry roast coriander seeds till golden brown,Set aside to cool down.
- Then dry roast toor dal, urad dal, chana dal each seperately till golden brown and set aside.
- Dry roast fenugreek seeds for 2mins,Set aside.Dry roast pepper corns till nice aroma rises and till the spluttering stops.Dry roast turmeric sticks for a minute.
- Collect all the ingredients and let it cool down.Using a hand mortar and pestle coarse grind the turmeric sticks.
- Now add all the roasted ingredients along with the turmeric mixture and grind to a fine powder.Spread in a plate and set aside to cool down.
Store in an airtight container.
- If you are adding turmeric powder add it as such for grinding no need to roast.
- Roasting turmeric sticks helps in breaking easily so I roasted it, that step is purely optional.
- I prefer adding turmeric sticks as it gives such a nice aroma, am sure that will be missing if we use turmeric powder.
- Keeps well even for a year, may be after 4-5 months you can refrigerate it.
- This sambar powder gives a yellow hue color because of the turmeric sticks.
- Make sure you cool down completely before you grind it.Also after grinding let it cool down before you store.
- You can even sundry the ingredients till crisp and then give for grinding.
- I used my dry mixer for grinding at home.If you are making in bulk then you can choose to give it in mill for grinding.
Labels: Homemade at SharmisPassions, Homemade Podis