Saturday, October 21, 2017

Sambar Powder

Sambar is a ‘soup' or vegetarian curry which can be a meal in itself or served over rice. Mainly the sambar is used with idly or thosai and this is traditional in Yarlpanam. The basis for a good sambar is the spice mix, called sambar powder. This version is quite mild and tasty; however more chilli powder can be added if so desired. Fresh curry leaves can be substituted if the sambar is to be made straight away otherwise use dried curry leaves, as this will enable storage of the sambar mix for up to 12 months.

Ingredients:

Coriander powder 3 Tablespoons
Gram flour 3 Tablespoons or crushed toor dhal 3 tablespoons
Cumin powder 1 tablespoon
Pepper corn powder 1 teaspoon
Fenugreek powder 1 teaspoon
Brown mustard seeds ¾ teaspoon
Turmeric powder ½ teaspoon
Chilli powder ¾ teaspoon
Ground cinnamon ½ teaspoon
Asafoetida ¼ teaspoons
Curry leaves dried 8
Salt ¾ teaspoon

Method:

Mix all the above spices well and store in a jar away from heat and light.