Friday, April 6, 2012

Sambar podi






  Coriander seeds(dhania) - 3/4 kgs

  Red gram dal(tur dal) - 50 gm

  Channa dal ( kadala paruppu) - 50 gm

  Urad dal - 50gm

  Dried red chillies -  300 gm

  Pepper   -  50 gm

  Mustard seeds - 25 gm

  Fenugreek - 25 gm

  Cumin seeds(jeera) - 50 gm

  Turmeric ( virali manjal )  -  5 nos  
  Asafoetida -  1 tbs

  Dried curry leaves - 150 gm


Heat a heavy bottomed  kadai   dry  roast the dals on  medium heat  

till the dals release their flavor and turn golden brown .

Dry roast is important and roast all ingredients  separately.

Never allow the ingredients to burn , because it may ruin the nice aroma.    

Add methi seeds and roast  till they turn red. 

Add coriander seeds and roast  till they turn dark brown and release their flavor. 

Add the mustard seeds and roast till they start to pop.  

Add cumin seeds and pepper corns and roast  

Finally roast the dry red chillies and curry leaves for a minute and remove. 

Allow all the fried ingredients to come to the room temperature.

After , grind them a coarse powder along with turmeric , asafoetida and curry leaves.

Store in an air tight container.

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