This Sambar podi was used in making Mixed Vegetable Sambar, which was part of the Aadi Krithigai Festival Menu
Tempering Blend for Sambar prepared and stocked.
This reminds me that I am yet to write about my Masala Dabba! Will do it sometime soon. Meanwhile do share your Masala Dabbas if you have!
The Roasted cumin powder is kept separately and unlike North Indian recipes, we do not mix coriander-cumin powder together nor use it for all dishes. Even though there is a common factor across all Indian Cuisines, there are slight subtle changes that makes it different!
Sambar Powder ver 2
Whole Coriander Seeds or Dhania / Malli - 500 gms
Round Dry Red Chillis - 500 gms
Tur Dal - 1 & 1/2 cup
Bengal Gram - 3/4 cup
Whole Peppercorns - 20 gms / 2 tbsp
Fenugreek Seeds /Venthaiyam- 1 tsp
Turmeric powder - 50 gms
Sun Dry all the ingredients and grind it in a mill. If you want to make smaller quantity, then size down the measurement, dry it in sun for a day and grind in your mixer.
Cooking from Cookbook Challenge Group.