Sambar Powder : Method 1

Sambar is a very popular dish in South India. But the taste,flavor,color varies from home to home.
This is because of the masalas used and also the veggies.So i started to try different combinations of ingredients and got the better taste in this masala powder.Every one will have their own masala powders.But just give a try to this combination to have a different sambar in ur home and dont forget to leave ur comments after trying.

Ingredients:

4 TBS Coriander seeds

7 Dry Red Chilli  (Long one is preferred to get nice color)

1 TBS Urad dal

2 TBS Channa dal

2 TBS Cumin seeds

1/ 2 TBS Fennel seeds

1/ 2 TBS Mustard seeds

1/ 2 TBS Asafetida

 Preparation:

First dry roast the coriander seeds, until you get a nice aroma. Keep aside & let it cool.

Then add the urad dal & channa dal seperately and fry till the raw smell goes. Add this to the coriander seeds and allow it to cool.

Then the cumin seeds and fry for few mins and let it cool.

Fry the fennel seeds for a min. (the color will change quickly)

Then fry the mustard seeds, this also will pop & change color quickly.

Now add a drop of oil and fry the red chillies in a low flame and switch off the stove.

** Take care not to burn the red chillies- it will spoil the color **

In that heat fry the asafetida powder also.

** Can also fry the curry leaves and add to this (I don’t get it here,so I skipped it)

Take the processor/mixie and clean it by a paper towel and then grind all these fried items together.

Store it in ziplock bags.