Sunday, 15 July 2012

Sambhar or Sambar Powder - Reposted

Made n Enjoyed
Hello readers,

I wasn't confident enough to post sambhar powder recipe until my two best friends, who are also great foodies, tried my Idly Sambhar....they both loved it and asked me to post the recipe of sambhar powder !! I know everyone has their own version of making sambhar powder recipe, here I am with my version of sambhar powder recipe. From time to time I have made little changes and at last I am very happy with this recipe and it's measurements. hope you guys like it too as much as myself, my two lovely friends like it..:-)))
The sambhar powder recipes are such that aadjustments to the ingredients can be made to suit the individual taste, for instance, one can increase the quantity of red chillies.


You will need:-
  • 75 g coriander seeds  - dhana seeds
  • 50 g cumin seeds - Jeera
  • 20 g black pepper  - Mari dana
  • 20 g mustard seeds - Rai
  • 20 g fenugreek seeds - Methi dana
  • 20 g dried whole red chillies - Lal sukhi mirch
  • 40 g bangal gram daal - channa daal
  • 40 g black gram daal - urad daal
  • 15 g cinnamon and cloves
  • 15 g ground turmeric
  • 15-20 washed  fresh curry leaves
  • 1/4 tsp asafoetida - hing



Method:-
Pat dry washed curry leaves and leave it aside.
Place all the ingredients ( except curry leaves and turmeric ) on the griddle, and roast on a low heat without any oil.
When you turn the heat off add curry leaves and mix.
Let it cool completely and grind together with turmeric powder and hing.
Once again let it cool for few minutes and store in airtight container.
Thhe shelf life of the powder is about 12 months easily.
Use whenever you need it.


Linking it to my own event Grind your Masala

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4 comments:

  1. Simply love this kind of super flavourful homemade spice powder.

    ReplyDelete
  2. Very informative post, a flavorful powder.

    ReplyDelete
  3. wow jagruti
    very easy and simple recipe , i always wanted to make sambhar powder at home, but never tried my hand on it.as i feel that it is very difficult to make. now i will definitely try this.

    thanx
    paricash

    ReplyDelete

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