There were a lot of requests on how to prepare sambar powder...everyone has their own grandmothers recipes this recipe may slightly differ from house to house this is my moms recipe...and i like it can be stored upto 2 months in a air tight container.
Please look into the video demo...
4 Tbsp Split Chick Peas/Chenna Dhal
2 Tbsp Split Pigeon Peas/Thoovar Dhal
2 Tbsp Split Mung Beans/Green Gram Dhal
2 Tbsp Coriander Seeds
1 Tsp Jeera/Cumin
1/4 Tsp Fenugreek Seeds/Methi
2 Tsp Whole Pepper Corns
1/4 Tsp Asafoetida
5 Dried Red Chillies
Fist Full Dried Curry leaves
- Clean and wash the curry leaves twice or thrice drain the curry leaves in a colander using a towel or any cotton cloth spread the curry leaves and allow to air dry till there is no water we normally air dry the curry leaves 2 days prior before preparing any masala powders.
- Heat a wok on medium flame start to dry roast ingredients one by one till light brown in color transfer on a plate allow to cool for a minute.
- Transfer all the ingredients to a mixerjar grind to powder...allow to cool store in a air tight bottle and use when needed.