Note: This recipe yields 100 gms of sambar powder. You can halve or even double this recipe accordingly.
INGREDIENTS:
*Jeera- 2 tbsp
*Coriander seeds- tbsp
*Methi seeds- 1/4 tsp
*Dry red chillies- 10-12 nos
*Chana dal- 1 tbsp
*Urad dal- 1/2 tbsp
*Curry leaves- handful
*Mustard seeds- 1 tsp
*Hing- 1 tsp
PROCEDURE:
*Keep all the ingredients ready measured out.
*Add coriander seeds and jeera to a pan. Switch on the flame.
*Roast it on medium flame, stirring continuously.
*Make sure to roast it evenly.
*Roast till the spices get fragrant.
*Once done, remove it in a plate.
*Simmer the flame, add methi seeds and roast it evenly on a low flame.
*Remove it in the same plate.
*Now add red chillies to the same simmering pan.
*Roast evenly on a medium flame and remove once roasted.
*Now add chana dal and roast it evenly while stirring continuously.
*Remove it in the same plate.
*Roast urad dal the same way.
*Now add a handful of curry leaves to it and roast them until the leaves turn crispy.
*Remove it in the same plate.
*Now add mustard seeds to it and allow it to splutter on low flame.
*Once it starts to splutter remove it in the same plate.
*Switch off the flame and add hing to the pan.
*Stir immediately and once it changes colour, transfer it to the same plate.
*Make sure that you dry roast all the spices seperately and don't make the mistake of roasting them altogether, as each spice has a different roasting point and different timespan is required to roast each of them. Your sambar powder won't be as flavorful if you roast it altogether.
*Allow the spices to cool down.
*Add the spices to a blender jar and make it to a fine powder.
*Your Sambar powder is ready to be used.
*Enjoy!
