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Homemade Sambar Powder
This is another southern Indian spice mixture which had many regional variations some including coconut. It is spicy, aromatic and nutty.
Ingredients
1 tbsp urad dal
1 tbsp channa dal
1 tbsp toor dal
2 tbsp coriander seeds
2 tsp cumin seeds
1 - 2 tsp fenugreek seeds
1 tsp black peppercorns
1 tsp black mustard seeds
¼ tsp asafoetida powder
Large handful of fresh curry leaves (again you can substitute dried if needed)
4 dried red chillies
Method
Dry roast the dals and spice seeds over a lot heat until fragrant and starting to change colour. Add the asafoetida at the last moment for a few seconds before transferring to a bowl.
Dry roast the fresh curry leaves and red chillies until the curry leaves are crisp and dry and the red chillies are vstarting to brown.
Transfer the lot (plus dried curry leaves if using) to a coffee grinder and getting to a powder.
This is another southern Indian spice mixture which had many regional variations some including coconut. It is spicy, aromatic and nutty.
Ingredients
1 tbsp urad dal
1 tbsp channa dal
1 tbsp toor dal
2 tbsp coriander seeds
2 tsp cumin seeds
1 - 2 tsp fenugreek seeds
1 tsp black peppercorns
1 tsp black mustard seeds
¼ tsp asafoetida powder
Large handful of fresh curry leaves (again you can substitute dried if needed)
4 dried red chillies
Method
Dry roast the dals and spice seeds over a lot heat until fragrant and starting to change colour. Add the asafoetida at the last moment for a few seconds before transferring to a bowl.
Dry roast the fresh curry leaves and red chillies until the curry leaves are crisp and dry and the red chillies are vstarting to brown.
Transfer the lot (plus dried curry leaves if using) to a coffee grinder and getting to a powder.