Sambar Powder
Make one time and store it. Whenever you need it, add 2 Tbs in your Sambar.
Sambar Powder
Make one time and store it. Whenever you need it, add 2 Tbs in your Sambar.
Cooking Instructions
- 1
Heat up the pan and put all daal and red chilies. Start roasting on low flame. it brings the aroma of each ingredient.
- 2
Roast it until it turns golden. Add coriander and methi seeds. When you begin to smell methi add curry leaves, add turmeric and hing and stir until they turn crisp.
- 3
Add cumin and turn of the stove.
- 4
At the end you have daal daal, methi coriander, chilies and curry leaves roasted. Cool it down and put all in dry mill and make a fine powder.
- 5
Cool completely and story in a airtight glass or steel jar. Use Sambar powder as needed.
- 6
It keeps good at room temperature for 3 months. If you want some more spiciness, increase the amount of red chili.
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Agr hing available na ho to