This recipe belongs to my grandmother, who has been giving us unlimited supply of the sambar powder every year. We did try to break down the formula, but could not get the right flavour for the sambar with the home made blend of the guessed spices. Finally, we had to ask grandma for the recipe, and here it is.
The measurement given here is for one kilogram of Sambar Powder.
Ingredients:
Turmeric long 100 gms
Red Chilli 1 kg
Coriander seeds 2 kg
Black Peppercorns 100 gms
Toor Dhal 250 gms
Chana Dhal 25 gms
Urad dhal 1 teaspoon
Fenugreek seeds 1 big heaped tablespoon
Mustard seeds 1 spoonful
Take the above ingredients separately and sun dry them for three days, preferable season would be the hot summers, April, May and June. The spices and dhals should be crispy and should have zero moisture after sun drying. If not able to sun dry, you can roast the spices and dhals on a low heat pan, keeping the consistency and colour in mind. The colour and consistency should not change at all. All that we need is the ingredients to be dry and crispy. It is preferred to sun dry them individually. Once dried, mix all of them in a large box and dry grind the spices and dhals tougher to a fine powder. It is better to use a fine grinder or a dry spice grinder to grind the spices and get a fine smooth powder.
One kilogram of this sambar powder can be stored for up to two years in a airtight container.
How to prepare authentic Brahmin style sambar ?? Keep watching this space for the next post.
Peace!!
The measurement given here is for one kilogram of Sambar Powder.
Ingredients:
Turmeric long 100 gms
Red Chilli 1 kg
Coriander seeds 2 kg
Black Peppercorns 100 gms
Toor Dhal 250 gms
Chana Dhal 25 gms
Urad dhal 1 teaspoon
Fenugreek seeds 1 big heaped tablespoon
Mustard seeds 1 spoonful
Take the above ingredients separately and sun dry them for three days, preferable season would be the hot summers, April, May and June. The spices and dhals should be crispy and should have zero moisture after sun drying. If not able to sun dry, you can roast the spices and dhals on a low heat pan, keeping the consistency and colour in mind. The colour and consistency should not change at all. All that we need is the ingredients to be dry and crispy. It is preferred to sun dry them individually. Once dried, mix all of them in a large box and dry grind the spices and dhals tougher to a fine powder. It is better to use a fine grinder or a dry spice grinder to grind the spices and get a fine smooth powder.
One kilogram of this sambar powder can be stored for up to two years in a airtight container.
How to prepare authentic Brahmin style sambar ?? Keep watching this space for the next post.
Peace!!
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