Sambar Powder

Here is a very simple recipe (my version) to prepare Sambar Powder that can be used while making sambars (I sometimes use this while making pickles too) to enhance the taste. I have learned this from my mom, who is a great cook (I guess every mom is a great cook for her kids!). I made little changes to my mom’s recipe.

Ingredients:

• 3 cups Coriander Seeds (Dhaniya)
• 1 cup Fenugreek Seeds (Methi, Menthulu)
• ¼ cup desiccated Coconut (Optional)
• 3 or 4 dry red Chilies (Optional)
• ¼ tsp Asafetida (Inguva, Hing)

Method:

Dry roast the desiccated coconut in a hot pan and keep aside. In the same pan, add the coriander seeds + fenugreek seeds and dry roast again till the seeds start to turn light brownish. Finally add the red chilies and roast well.

Transfer the contents into a plate and put aside to cool down. When the contents are cool, grind those into a fine powder along with the hing.

Store the powder in an airtight container and use as needed while making dals or sambars. This sambar powder can be stored for a month in a cool, dry place. No need to refrigerate it.

This is my contribution for two events:

“Long Live the Shelf” event being hosted by Romaspace.

“Herb Mania – Fenugreek” event being hosted by Red Chillies. This event was started by Dee of Ammalu’s Kitchen.

On a different note, I want to thank dear Sireesha, who has passed me the “Good Job” award. So nice of you for thinking about me Sireesha!