SAMBAR PODI
Sambar is originated from the Southern part of India. It is a most popular and a common dish of any South Indian family. It will be made at least once in a week in every home. It can be had for breakfast, lunch and dinner. It can also be had with snacks, like bonda, bajji or vadai.
Sambar is made with lentils, tamarind juice and a spice powder. The spices are usually dry roasted, and blend together to a fine powder. This spice powder gives all the flavours to the sambar.
ABOUT THE RECIPE:
This, sambar podi is what, we have been making in our family for years. It is really easy to make, and can be stored in an airtight container, at room temperature for upto 6 months. This sambar podi can also be used in making masala sundal, vegetable fry and kootu.
INGREDIENTS FOR SAMBAR PODI:
- DRY RED CHILLIES – 20 NOS
- CORIANDER SEEDS – 1/2 CUP
- BENGAL GRAM – 1/2 CUP
- CUMIN SEEDS – 1 1/2 TBSP
- FENUGREEK SEEDS – 1 TBSP
HOW TO MAKE SAMBAR PODI:
- In a pan, add the dry red chillies, and roast them, until they turn crisp. Once they are crisp, transfer it into a plate.
- Dry roast the coriander seeds, until their color changes to golden brown, and then transfer it to the plate, that had roasted red chillies.
- Dry roast bengal gram, until their color changes to golden brown, and then transfer it to the plate, that had roasted coriander seeds and red chillies.
- Dry roast cumin seeds and fenugreek seeds together, and add them to the other roasted ingredients.
- Let all the ingredients cool down completely.
- Once it cools down completely, add all the ingredients to a blender, and blend them into a fine powder.
FLAVOURFUL SAMBAR PODI IS READY.
YOU CAN ADD IT TO YOUR SAMBAR OR CURRY OR KOOTU.
THIS TIME I USED, SAMBAR PODI TO MAKE, VAZHAKKAI PODI KARI.
