Makes: 110 g
Please use same measuring cup to measure coriander seeds and other ingredients
24 dried red chillies
1 cup (100 ml) coriander seeds (dhania) Indian standard measuring cup of 100 ml / 4 oz capacity
¼ cup (25 ml) chana dal (Bengal gram)
¼ cup (25 ml) urad dal
¼ cup (25 ml) methi seeds (fenugreek seeds)
1 tablespoon tur dal
1 teaspoon hing (asafoetida)
1 teaspoon turmeric powder
In an iron kadai, dry roast separately dried red chillies, coriander seeds, chana dal, urad dal, turdal 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 ( 2 batches). Sieve sambar powder through a fine sieve. Net weight after sieving is 110 g. 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 - with 1/2 cup / 100 ml tur dal) . 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 recipe of Ulli Sambar