Sambar powder

 

Ingredients:

Red  chillies	½ kg
Corriander seeds( dhaniya)	½ kg
Thoor dhal	1/2 cup
Gram dhal	1/2 cup
udar	3 tspn
Parboiled rice	½ cup
Fenugreek seeds	2tspn
Cumin seeds	5tspn
Pepper corns	5tspn
Turmeric (full )	50gms
Curry leaves. washed and dried for a day	1 cup

Method:

1.       Dry the Red chillies and the dhaniya in sun for a day .

2.       Clean it and keep it a side.

3.       In a kadai. Roast the Thoor dhal till light brown.

4.       In the same kadai roast the gram dhal and udar dhal also till light brown , separately.

5.       Roast the rice for about 3 minutes till small rice puff are formed.

6.       Similarly roast the cumin seed, pepper  and fenugreek seeds in very low flame for a minute .

7.       Add  the curry in the same kadai and leave it for a minute and add to the rest of the roasted ingredients.

8.       Once the roasted ingredients are cooled  add them to the  chillies and dhaniya .

9.       Also add the turmeric. Break them if they are too big pieces.

10.   This mixture has to be given in  mill and ground to a fine powder.

11.   Once ground u will have about 1 ½ kg of sambar powder ready for atleast 2 months.

12.   This mixture can be replace instead of the plain chilli powder purchased from stored.

13.   Best taste maker for Sambar, Kaara kozhambu, vatha kozhambu  and Fish gravy, chicken curry.

14.   Since it has dhal and rice added it gives a thick gravy.