- Heat a pan and then add ½ cup coriander seeds and 2 tablespoons cumin seeds. On a low heat, roast the coriander and cumin, stirring often, until they become fragrant and change color It takes roughly 1 to 2 minutes to roast these spices over a low heat. They should smell aromatic. Do not brown them too much. Remove them from the pan and add to a large plate. Wipe the pan with a cotton napkin and add 16 to 18 dry red chilies. Be sure to remove the crown and the seeds from the red chilies before roasting them. Roast the red chilies, stirring them till they change color and release a pungent smoky aroma. Place the roasted red chilies on the same plate as your other toasted spices. Add 1.5 teaspoons fenugreek seeds (methi seeds). Stir often and roast them. Roast till they get browned, but be careful not to burn them.Remove to the same plate. Add 1 tablespoon whole black peppercorns.toast them. As soon as the black pepper becomes aromatic, remove them from the pan, to the same plate where all the spices are kept. Now add 2 tablespoons chana dal (split and husked bengal gram) to the same pan.Now add 1 tablespoon urad dal (split and husked black gram) to the pan. Remove them to the same plate as the other spices. Add ⅓ cup curry leaves. Roast the curry leaves stirring them till the leaves become crisp. Keep aside. Now add ½ tablespoons black mustard seeds .Switch off the heat now and add ½ tablespoon asafoetida (hing) in the pan.Quickly stir as soon as you add the hing. Let all the roasted spices cool down to room temperature. Add the cooled spices to your spice grinder. Also add ½ tablespoon of turmeric.blend well and take it into a glass jar and store.
Sambar powder
#myrecipe
By Chandana Guptha
Jan, 7th
593
Servings
6 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Coriander seeds
- Cumin seeds
- Red chillies
- Fenugreek seeds
- Black pepper
- Chana dal
- Urad dal
- Curry leaves
- Mustard
- Hing
- Turmeric powder
