I have tried and tested a number of recipes given by friends and also from various recipe corners for Sambar. Always I found something missing in all those and could not get the same taste and flavour as what my mother used to make. She never made any powder, but always prepared instant masala for sambar every time she made it.That was a bit tedious and time consuming for me, as I had go out for work. However, with help from amma and achan, I decided to make the powder and keep aside. This sambar powder has become a hot favourite with my family, friends and even my daughter's friend circle. Let me share it here, so that at least some of you would find it good.This is comparatively an easy one to prepare.
What I use:-
- Kashmiri chilli powder....1 cup
- Red chiily powder....1 heaped tbsp
- Dhaniya powder.......half cup.
- Fenugreek seeds......2 table spoon.
- Asafoetida.....1 small ball or if powdered, 1tbsp.
- Urad dal.....1/4 cup
- chana dal....1/4 cup
- curry leaves..a fairly good bunch
How I make it:--
Heat a kadai, and dry roast the dals, fenugreek seeds and asafoetida(if using solid) separately.
In the same kadai, after switching off the stove, add the powders and curry leaves. Let these remain in the kadai while the roasted grams and seeds are powdered in dry grinder.. To this powder in the grinder add the powders and curry leaves in the kadai. Run the grinder just once, so that all the powders and curry leaves mix very well. If using asafoetida powder, it can be used along with other powders in the second stage of dry roasting.
After the powder is fully cooled, it can be stored in an airtight jar for about a month.
