SAMBAR POWDER/ ALL PURPOSE POWDER

INGREDIENTS:

            Red chilly – 300g

            Coriander seeds – 600g

            Turmeric sticks – 100g

            Toor dhal – 50g

            Bengal gram – 50g

            Pepper corn – 2 tsp

            Cumin seed – 25g

            Fenugreek – 25g

            Poppy seed – 1 tsp

            Fennel seed – 2 tsp

           

METHOD:

1.    Dry the Red chillies , coriander seeds and turmeric under sun for 1 to 2 days. If the climate is not suitable the above can be lightly dry roasted using a Tawa.

2.    The other items toor dhal, bengal gram, pepper, cumin, fenugreek, poppy seed, fennel seed can be dry roasted one by one.

3.    Grind all the above in a flour mill into a fine powder.

4.    After grinding, spread the above powder on a sheet or large plate and allow to cool well.

5.    Now the Sambar powder can be stored and used for 3 to 4 months.

6.    The above quantity of powder will be adequate for a family of 4 members.

7.    The proportion of Chilly and Coriander seed may be altered to 1:1 ratio, according to individual taste.

8.    The above powder will be less spicy.

USES:

This powder can be used for all dishes which need chilly and coriander powder.

It can be used for curry, dhal fry, kuruma, deep fries, masalas etc. other than its main use for sambar varieties.

Asafoetida  can be added separately on requirement, since we usually do not use it in some dishes.

It can be used for Bise bele bath, Vegetable Biriyani varieties instead of using each ingredient separately.