Homemade Sambar Powder - 2 recipes
Makes: 105 g
You will need
20 dried red chillies
1 cup (100 g) coriander seeds (dhania)
¼ cup (25 g) chana dal (Bengal gram)
¼ cup (25 g) urad dal
¼ cup (25 g) methi seeds (fenugreek seeds)
1 teaspoon hing (asafoetida)
½ teaspoon turmeric powder
In an iron kadai, dry roast separately dried red chillies, coriander seeds, chana dal, urad dal and methi seeds on a low to medium heat. Do not dry roast on high heat. Approximate dry roasting time 20 - 22 minutes until fragrant, slight color change and crisp. Switch off the heat. Finally mix all the dry roasted ingredients together. Add turmeric powder and hing. Stir continuously for 5 minutes. Keep aside to cool for 15 minutes. Transfer these ingredients in a mixer bowl and make a fine powder. If using small mixer bowl, make powder in batches. Store in an airtight container.
The exact quantity of this powder to be added to the sambar depends on ones taste (2 teaspoons sambar powder required for 3 servings (1 medium bowl) . Make in smaller quantity - ie for use for a few times. The fragrance / freshness may be lost if one makes in large quantity and store for longer duration.
Here's the 2nd recipe of Homemade Sambar powder & Ulli Sambar