Sambar Powder
The key difference in sambar powder with rasam powder is the addition white gram and cinamon, and removal of cumin seeds and black pepper. Bengal gram thickens the sambar, but also reduces the spicyness, so we need to add more dried red chillis to counter this.
- 2 cups sambar powder
- 15 minutes
- 15 minutes
Ingredients
Sambar Powder
- 1 cup coriander seeds
- 1/2 cup split white gram
- 2 pieces cinamon (each piece is about 1 inch long)
- 1/8 cup fenugreek seeds
- 1/8 cup mustard seeds
- 3 and 1/2 cups dried red chillis (break them into small chunks, and remove the calyx)
- 2 tablespoon grated dry coconut
- 1/4 cup curry leaves
- 1 teaspoon turmeric powder
Directions
Sambar Powder
- In a frying pan add one tablespoon oil.
- Add coriander seeds, split white gram, cinamon, fenugreek seeds. Saute them using a spatula.
- After two minutes add mustard seeds, grated dry coconut, curry leaves and turmeric powder.
- Saute everything (except dried red chillis) till the coriander seeds turn golden brown. The mustard seeds will start to pop.
- Set the sauted mixture into a plate.
- Now saute the dried red chillis.
- Set the sauted chillis into the plate with the previous mixture.
- Let cool.
- Grind the mixture.
- Store the powder in an air tight container.
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