Udupi Sambar Powder - ಅರ್ಧ ಕೆಜಿಯಷ್ಟು ಸಾಂಬಾರ್ ಪುಡಿ ಒಮ್ಮೆಲೇ ಮಾಡಿ.
This is comprehensive recipe of half kg sambar powder with exact measurement of every spice that goes in to sambar powder.
Servings: 500 gm
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.