Traditional sambar powder used in Tamil iyer cooking.
Ingredients:
Dry red chilllies ¼ kg
coriander seeds 100gm
channa dal 50 gms
toovar dal 50gms
urad dal- 50gms
pepper 50 gms
fenugreek seeds 25 gms
sticks of turmeric (or) turmeric powder 50gms
METHOD:
Except red chillies, dry roast all the above ingredients separately till it turns light brown in a kadai (without oil).
Roast red chillies in a kadai separately along with 2 spoons of til oil (gingelly)
Allow them to cool and then grind it in a flour mill near your home. It can also be ground in a mixie but in that case it is advisable to use only turmeric powder and not turmeric sticks.
recipe courtesy: Parvatham patti
My grandfather who was an engineer by profession was also a great cook. He also used to make a tasty sambar powder. The only variation he used to the above was he used to dry roast mustard and curry leaves and add it to the above ingredients.
When stored in airtight containers it has a shelf life of one year, but we make it every fortnight at home since it will be fresh and the aroma is not lost.
Ingredients:
Dry red chilllies ¼ kg
coriander seeds 100gm
channa dal 50 gms
toovar dal 50gms
urad dal- 50gms
pepper 50 gms
fenugreek seeds 25 gms
sticks of turmeric (or) turmeric powder 50gms
METHOD:
Except red chillies, dry roast all the above ingredients separately till it turns light brown in a kadai (without oil).
Roast red chillies in a kadai separately along with 2 spoons of til oil (gingelly)
Allow them to cool and then grind it in a flour mill near your home. It can also be ground in a mixie but in that case it is advisable to use only turmeric powder and not turmeric sticks.
recipe courtesy: Parvatham patti
My grandfather who was an engineer by profession was also a great cook. He also used to make a tasty sambar powder. The only variation he used to the above was he used to dry roast mustard and curry leaves and add it to the above ingredients.
When stored in airtight containers it has a shelf life of one year, but we make it every fortnight at home since it will be fresh and the aroma is not lost.
Nice recipe
ReplyDeleteThank you Meena!
DeleteIf we are using turmeric powder, do we still use 50 gms of turneric powder or do we use less?
ReplyDeleteJyoti, use the equivalent..at home, we generally use the approximation method
DeleteI tried this recipe and have posted it too....Loved the recipe!! :)
ReplyDeleteThank you Sharmilee, your presentation is very good:)
Deleteif we are using mustard seed how much do we need to use .
ReplyDeleteAdd 25 gms Sasi kala....generally in our homes, my elders go by approximation. called kai thittam or kan thittam.( hand or eye measure)
DeleteThank you !!
ReplyDeleteWe provide the wide range of products that include: Potato Chips, Spicy Sabhudhana Chivda, Sabhuna Sweet Chivda, Makai Chivda, Poha Chivda, Moong Dal, Masoor Namkeen Chivda, Khatta Meetha Chivda, Mix Chivda, Potato Chips and many more…
ReplyDeleteWe always try to make premium quality snacks using high quality ingredients with no compromise in taste when choosing healthy alternatives to our worldwide consumers.