Thursday, August 16, 2012

Sambar Podi

Sambar Powder
(Arusuvai Natarajan's recipe:) 

Tur dal – 500 g
Channa dal – 500 g
Daniya – 750 gm
Red chillies – 250 g
fenugreek – 25 gm 2 tbsp
hing – 50 g

In a little oil fry asafoetida first, then  methi seeds, channa dal and tur dal in the same order till they turn golden brown. Then fry the chillies till they give out  anice aroma. Dont brown them. Finally fry the dhaniya seeds.

Cool and grind to a coarse powder.

The following recipe is given  by N.Geetha . It is from her grandmother's kitchen:      

Red Chillies (Guntur)                        : 500 gms
Dhaniya seeds                                  : 250 gms
Tur Dal                                              : 150 gms
Urad dal                                            : 50 gms
Pepper                                              : 30 gms
Methi/ fenugreek seeds                    : 2 handfuls
Turmeric                                            : 5 to 6 pieces ( or you can use 4 tbsp powder)

Dry them in hot Sun if you are in India. If outside you can microwave them for a minute before powdering.
Grind to a fine powder.
Use 2 Teaspoons powder and half cup boiled dal to make Sambar for 4 people 

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