Wednesday, November 4, 2015
Sambar Powder..
T ime to attack on the recipe from my grandma's kitchen again!! This recipe is very dear to me.. as this was my first drafted recipe for blogging. I have now reworked on it with clicks and post makeup :) . Both my granny 's have been extremely good in their kitchens... and have been know for their specialities..
My paternal granny is no more around.. that I can ask her for anything.. Have been thro a very lean period after my granny leaving abode this March....
This recipe comes from my Maternal granny.. She is quite good in new inventions .. and has been measuring with cups and tablespoons only for me .. Isnt it nice of her... For anything that I want to cook , I will ask patty " How many tspns?? What is the size of the cup ?? " Have been
really troubling her ever since I got married .. heheh
If you would like to sneak into my granny 's recipes check out Rasam Powder & Bitter Gourd Pickle . Also feel free to let me know if you would like me to post any authentic.. recipe.
PS: I havent made this Sambar powder !Comes straight from my patty's kitchen just as I have written .. and measurements came along.
SAMBAR POWDER
For Printable Version , click here.
INGREDIENTS:
METHOD:
For Printable Version , click here.
INGREDIENTS:
Coriander Seeds / Dhaniya | 1 Cup |
| Dry Red Chillie / Molagavettal | 1 Cup |
| Chana Dal / Kadal Parup | 2Tsp |
| Tur Dal | 2 Tsp |
| Mustard Seeds /Kadugu | 1/4th Tsp |
| Urd Dal/ Ultam Parup | 1/4th Tsp |
| Black Pepper balls / Kurumolagu | 1/4th Tsp |
| Methi Seeds / Mendiyam | 1 Tsp |
METHOD:
- Dry Roast the Dal's ,Black Pepper ,Mustard & Methi Seeds in a kadai until light red in color
Remove from flame and place in a large plate to cool down. - Dry Roast Coriander Seeds & Red Chillie until its heated and now allow it to cool.
- Grind all the ingredients together and Sambar powder is ready to be used.
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