Sambhar powder

Name: How to cook Sambhar powder - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 times
Cuisine: Us

Introduce

Chef :

Anjana Balakrishnan

Sambhar powder

Sambar (Tamil: [saːmbaːɾ], romanized: Sāmbār) is a lentil-based vegetable stew/porridge/soup, cooked with pigeon pea and tamarind broth. It is popular in South Indian According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century.?The word sambar (சாம்பார்) stems from the Tamil word champaaram (சம்பாரம்).A Tamil inscription of 1530 CE,evidences the use of the word champaaram, in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked. A basic sambar recipe will have a mix or one or two types of vegetables along with lentils, tamarind, sambar powder and a few spices.A good sambar powder always yields a good and tasty sambar. so when you make it, try to have a good aromatic sambar powder. Here I am giving my way of sambhar powder..I have taken tips from my mom… I will soon publish second recipe on sambhar powder with slight changes

Ingredient

Food ration :

2 times

Cooking time :

1 hr

1/2 tsp

asafoetida powder

1 tbsp

Rice (I used basmati rice)

1 tbsp

black gram,skinned (Urad dal) whole

2 1/2 tbsp

whole coriander seeds

1/2 tsp

fenugreek seeds

1 tbsp

yellow split pigeon peas (toor dal)

4-5

no’s Dry chilli

1/2 tsp

Turmeric powder

1 1/2 tbsp

chilli powder

1 tbsp

Kashmiri chilli powder

2-3 sprigs

Curry leaves

Cooking instructions

* Step 1

Dry fry each item separately till aromatic and slightly brown.

* Step 2

And keep it aside till it cools and grind it to powder.can store this for few weeks outside or in fridge.do keep in fridge if there was any water content.I fried salt as well,since there shouldn’t be any water content.