Wednesday, July 4, 2012

Sambhar Powder

Makes 3/4 cup
Sambhar Powder gives off a most distinctive frangrance that is sharp and appeasing at the same time. I have memories of my mother making this fresh which made the sambhar more tasty. You can get this powder ready made at most Indian stores, but making it at home with the recipe below will bring out the wonder that the combination of these spices can create.

30 Curry Leaves (Meethi Neem)
4 tbsp Coriander Seeds
1 tbsp Cumin Seeds
2 tbsp Mustard Seeds
2 tbsp Fenugreek Seeds
2 Dried Red Chiles
1 tbsp Urad Dal
1 tbsp Channa Dal
1 tsp Black Pepper Powder
1 tsp Turmeric Powder
1/2 tsp Asafetida

Heat a medium skillet and dry roast curry leaves, coriander, cumin, mustard, fenugreek, dried red chiles, urad dal and channa dal on medium to low heat by constantly stirring the mixture for about 5-6 minutes. Turn off the heat and let it cool in the skillet and then transfer it to the coffee grinder and add the black pepper, turmeric and asafetida. Grind this mixture till it is very fine. Store it in an airtight glass jar for upto 6 months.