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Friday, 8 February 2013

Home Made Sambar Powder

You Will Need:
50 Dry Red Chilies
100g Coriander Seeds
50g Cumin Seeds
25g Mustard Seeds
50g Fenugreek Seeds
50g Asafetida
100g Red Gram
Handful of Curry Leaves

The Cooking:
Simply dry roast the spices on a hot pan over medium heat. The spices will change color very slightly but do not brown the spices. Take off heat and cool the spices. Now finely grind the spices in a food processor. Make sure the powder is super fine. Store in an airtight container. This sambar powder can be used 10 times.


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Happy Cooking!

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