Sambhar powder

Hi Ashwini,

Since 12 yrs im preparing at home itself. you can store for 15-20 days.

Ingredients:

Dania - 3cups
Bengalgram -1 cup
red chillies - 2cups (depends on your taste,u can add or less as u want)
fenugreek seeds - 1/4 cup
dry coconut powder pref -1cup
curry leaves - 1 cup
turmeric - 2 tbsp
lg powder little bit

Fry in a pan without oil (1st dania, dal, fenugreek seeds,red chillies then after switching off add coconut, curry leaves)and grind in mixie to nice powder and store it!

 

For one time use:

Ingredients
20 Dry red chillies (We like sambar spicy, you may reduce the red chillies.)
1 ½ tsp Coriander seeds
½ tsp Methi
1 tsp Chana Dal
2 stems Curry leaves
4 tbsp Fresh grated coconut

Method
Dry roast all ingredients except coconut individually. Coconut is not to be roasted.
Cool all roasted ingredients.
Grind everything, including coconut, with little water into a fine paste.

For storing:

In case I am making and storing sambar powder, I increase the quantity of all ingredients proportionately, but skip the coconut. I find that if I add coconut in any form (fresh, roasted or dry), I have to use the powder relatively fast otherwise it gives out an slightly stale smell. So what I do is roast and grind all ingredients except coconut and store it in an airtight container. When I want to make sambar, I grind grated coconut along with a few spoons of the prepared sambar powder and a little water and use it.