Рецепт Homemade Sambar Powder

by Pavani

I usually use store bought Sambar powder and MTR brand happens to be my favorite. But recently I ran out of it and couldn't go to the Indian store to buy more. So that is when I made this homemade sambar powder from Dakshin cookbook by Chandra Padmanabhan. Freshly made sambar powder is very flavorful and adds a lot of taste to the dish. It can be stored in an airtight container for up to 3 months. Here are some sambar recipes on the blog for some inspiration. Sambar Powder Ingredients: 1cup Coriander seeds 1cup Dry Red Chilies 2tbsp Black Peppercorns 2tbsp Cumin seeds 1tsp Fenugreek seeds (methi seeds) 1tsp Mustard seeds ¼cup Chana dal (Bengal gram dal) 1tsp Poppy seeds ½cup Dry grated coconut 1tsp Turmeric Large Bunch Curry leaves Cooking Directions: Dry roast all the ingredients separately on low flame until fragrant and toasted. Grind them all together into a fine powder. Store in an airtight container and use as needed. Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 1'. Posted by Pavani N at 2:15 PM Labels: CCChallenge, Sambar, Sambar powder, South Indian, Spice powder, Spices