Sambhar powder and the usual procedure of making it in bulk, sun drying ,going to the mill are the things we associate with.. And after coming to Singapore on our yearly once trip to India we make this at our hometown . One such time i asked for 3 kg Sambhar powder but by mistake they measured the main ingredients in 3 kgs and the excess had to be distributed to my friends .After few years i decided to grind in Singapore itself as i came to know of the mill facility. Sun drying was also easy in our house . My husband used to go to the mill and i made this during the school holidays . Maybe twice in a year. Again i wanted to reduce the storage period and i wanted to make fresh ones which i need not store longer. When Sharmis passion post came it was of great help. But the first time i made in a bigger quantity and thus had to go to the mill. But for blog i wanted to post this as a record so i made in smaller quantities and i hope this may become my habit . It is better to make in small quantities it will be fresh and also reduces work.
- Red Chilli(Long ones) – 175 gm(2 and a 1/2 cup)
- Coriander seeds – 55 gm (3/4 cup)
- Fenugreek seeds – 1 tbsp
- Urad Dal- 1/4 cup(55 gm)
- Tuvar Dal – 1/4 cup(55 gm)
- Channa Dal – 1/4 cup(50 gm)
- Pepper – 1/8 cup(20 gm)
- Jeera – 1/8 cup(15 gm)
- Mustard seeds- 1/2 tsp
- Hing – a small piece
- Turmeric powder – 2 tsp
- Dry roast the Red chilli and urad dal till light brown
- Then dry roast Channa Dal followed by Tuvar Dal.
- Then add Jeera and pepper till a nice aroma comes .
- Finally Coriander seeds and Fenugreek seeds .
- Allow them to cool.
- Then grind in a mixer , now and then turning the ingredients with a spatula.
- We will get a slightly coarse mixture. i prefer smooth texture so gave three or more grind to get that texture .
- Store in air tight containers.
Make Sambhar, Kuzhambu and curries with this Yummy taste.