Sambar powder i (sambar podi i)

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
2 cups Red chillies
1¾ can Coriander seeds
4 tablespoons Cumin seeds
1½ tablespoon Fenugreek seeds
1½ tablespoon Black peppercorns
1½ tablespoon Brown mustard seeds
2 teaspoons Ground turmeric
2 teaspoons Bengal gram dal; picked over & rinsed (yellow split peas, channa dal)
2 teaspoons Red gram dal (pigeon peas; toor dal), picked over & rinsed
2 teaspoons Poppy seeds
2 larges Sticks cinnamon bark
A few curry leaves

Directions

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 - 3 minutes.

In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

Makes 7 ounces.

>From Dakshin, Vegetarina Cuisine From South India by Chandra Padmanabhan.

Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997

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