SAMBAR POWDER & SAMBAR

by Punitha Surya.

SAMBAR POWDER

To make sambar powder

Dried red chilly – 1/2kg

Coriander seeds – 3/4kg

Toor dhal – 1 cup

Pepper corn – 100gms

Fenugreek seeds – 100gms

Turmeric (viraly manjal) – 100gms

Dry roast the above ingredients and grind. Store in airtight container.

SAMBAR

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INGREDIENTS

Toordhal – 1cup

Vegetables of your choice (Drumstick, eggplant & rawmango/ pumkin are recommended)

Tamarind – small lemon size (soak in water)

Shallots – hand full

Tomato – 2 medium sized, chopped

Chilly powder – 1tsp

Coriander/Dhaniya powder -1 & 1/2 tsp

Turmeric powder – 1/2tsp

Sambar powder -1tsp

Salt to taste

For tempering

Mustard – 1 tsp

Urud dhal – 1 tsp

Dried red chilly – 2 or 3 nos

Cumin/Jeera seeds – 1 tsp

Asafetida – a pinch

Curry leaves

Coriander leaves

METHOD

Gather all the ingredients.

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Pressure cook the thoor dhal to 3 whistles, then mash and keep aside.

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In a vessel, heat oil and sauté shallots, fry until soft followed by drumstick, tomato and eggplant.

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Fry for few minutes then add water and leave it to cook.

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Once it is cooked add turmeric powder, chilly powder, coriander powder & sambar powder.

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After some time pour tamarind water.   

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Then add mashed dhal and leave it for 3 to 4 mins.

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In separate pan heat the oil, add mustard seed. Let it splutter, then add urud dhal, cumin seed, dry red chilly, asafetida and curry leaves then add it to sambar. Finally garnish with coriander leaves.

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Enjoy 🙂

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RASAM POWDER

A tasty rasam saadham is my comfort food. Nothing like having a hot tangy rasam saadham, with a dollop of ghee. Here’s a recipe for rasam powder.

SOURCE: Preethi Venkat.

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INGREDIENTS

Dried red chilly – 5

Peppercorn -1 cup

Jeers/Cumin seeds – 1cup

Dhaniya/Coriander seeds = ½ cup

Fenugreek seeds – ½ cup

Asafetida – 1tsp

Toor dal – 2tsp

 

METHOD

Dry roast the above ingredients, one by one till they turn brown, on low flame.

Powder it and store in airtight container.

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