Thursday, 30 August 2018

Sambar powder

Ingredients :

2 cup dry red chillies - byadagi menasina kayi
1 cup hot chillies - guntur mensina kayi
1 cup urad dal
1 cup channa dal
1 cup coriander seeds
1/4 cup methi seeds
1 cup curry leaves
1/4 cup black peper
1/2 cup jeera 
4-5 sticks cinnamon
1/2 cup kallu hoovu
1 cup grated dry coconut

Preparation :

Heat a thick bottomed pan.

Dry fry each item separately.
Fry Channa daal, urad daal separately till they are golden brown.
Fry grated dry coconut lightly till they turn crisp.
Fry curry leaves till they are crisp.
Fry methi seeds and jeera till they are golden brown.
Fry peppers till they splutter.
Finally fry the chillies adding a teaspoon of oil.
Let everything sit for half an hour.

Now in a jar grind all the ingredients separately and put in a basin.
Then mix everything and once again grind in the mixer so that they all blend and mix thoroughly.

Keep in an airtight jar. It can be used upto 3-4 months by taking out a small portion for daily usage.