Hello all, lets be back to basics. Yes, the basics of cooking.
Cooking basics normally include how to make dosa batter, how to make various type of spice powders for every day cooking. Be it rasam powder, sambar powder, chutney powder, they are all integral part of South Indian cooking. You would find no kitchen that don’t have stocked these powders. From simple meal to elaborated cooking that we do on festivals, incorporate multiple such spice powders. If you have them handy at any point of time, cooking seems easier and quicker.
My initial days of cooking had challenges of making these powders right. I mean the exact amount of each ingredient in terms grams or cups wasn’t taught to me by anybody. Those were INTERNET-LESS days and every elder cooking expert at home would say “this much” showing hand measurements. How can a novice cook can learn with the help of hand measurements? Absolutely, it was tough time. So keeping those memories in mind, I make your cooking experience to be easy, effortless. And I have come up with this UDUPI SAMBAR POWDER recipe. It’s a foolproof recipe and can never go wrong I bet.
In this recipe each and every spice that goes in to sambar powder is mentioned in grams and cup measurement too. You can straight away get the spices in correct quantity, fry them in slow to medium pace and grind to perfect coarse powder and you have half kg of aromatic SAMBAR POWDER ready. And believe me, it’s such a convenience to have the sambar spice powder at your side for 3 long months making your life in kitchen hassle free.
You make any vegetable (like pumpkin, brinjal, lady’s finger)curry with or without coconut using this sambar powder and serve with plain rice. Save this recipe for future too.
Here is the complete video:
Udupi Sambar Powder - ಅರ್ಧ ಕೆಜಿಯಷ್ಟು ಸಾಂಬಾರ್ ಪುಡಿ ಒಮ್ಮೆಲೇ ಮಾಡಿ.
Ingredients
- 250 gm Red chillies (Byadagi variety)
- 125 gm Coriander seeds around 2 cups
- 75 gm Cumin Seeds around 3/4 cup
- 50 gm White Lentils around 1/2 cup
- 25 gm Chickpea lentils around 1/4 cup
- 10 gm Fenugreek seeds around 2 tsp
- 50 ml Coconut Oil
Instructions
- Let the red chilly dry under SUN for an hour or so, then remove the stalk. In 40 ml of oil, roast all the chillies in medium flame and in slow pace. Keep them aside once done.
- Add remaining oil to the same wok, and include white lentils followed by chickpea lentils. Continue roasting them for few minutes and then add coriander seeds, cumin seeds followed by fenugreek seeds. It may take few minutes to evenly get them roasted.
- Switch off the flame and include roasted red chillies to the same wok and give a nice mix. Let them all cool down completely.
- Powder the cooled spices coarsely in batches. And store in airtight container. It's almost 500 gm and lasts for 3 months or more for a family of 4.
Notes
- Do not hurry to roast the ingredients in high flame. Do it in medium flame.
- Use fresh ingredients in same quantity, as quantum is very much important for perfect taste.
- You can store it room temperature for as long as 3 months.
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