Sambar masala

1 servings

Ingredients

Quantity Ingredient
1 cup Coriander seed
1 cup Dried red chilies
⅛ cup Black peppercorns
⅛ cup Cumin seed
1 teaspoon Fenugreek seed
1 teaspoon Mustard seed
¼ cup Split urad dal
1 teaspoon Poppy seeds
2 Inch cinnamon stick
20 Curry leaves
1 teaspoon Ground tumeric

Directions

Dry roast the coriander seeds, red chilies, peppercorns, cumin seeds, fenugreek seeds, mustard seeds, urad dal, poppy seeds, cinnamon stick and curry leaves separately over moderate heat until aromatic. Grind to a fine powder in a spice grinder. Add tumeric and mix well.

Store in an airtight container for about 3 months. Makes about 2¼ cups. (This mixture is very hot. Use with care.) Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:24) (159) Fido: Cooking

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