SAMBAR POWDER

ORIGIN

"Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it.

INGREDIENTS

Red Chillis - 1/2 Kg.

Coriander Seeds or Dhaniya - 1/2 kg.

Bengal Gram - 50 grams.

Thuvar Dhal - 50 grams

Pepper - 25 grams

Cumin seeds - 2 tablespoons

PROCEDURE

Step 1:Dry the above ingredients in the sunlight for about 5 to 6 hours.
OR
Fry the above ingredients without oil in a dry frying pan till they turn light reddish brown.

Step 2:Then , Grind (dry) all the above dried ingredients in a mixer-grinder to get finely grinded Sambar powder.

Thus , Sambar Powder is ready to be used in any of the recipes.

NOTE:
*Do not over fry or over dry the ingredients as it will taste bitter then.
* Take all the ingredients in the above mentioned quantity only.
*Grind the dried ingredients finely.

Rasam Powder

ORIGIN:

"Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare.

INGREDIENTS

Red chillis - 100 gms.

Coriander seeds (Dhaniya seeds) - 100 gms.

Pepper - 25 gms.

Jeera (cummin seeds) - 2 tbsps.

Thuvar dhal -50 gms.

Tumeric powder -2 tsps.

PROCEDURE

Step 1:Fry al the above ingredients dry (without adding oil) in a frying pan till the ingredients change color (turn light reddish or brown) .

Step 2:Then grind the fried ingredients in a mixer-grinder to get a nice powder.

Step 3:Store the rasam powder in a dry air-tight container.

NOTE:

*Please use the ingredients in the above mentioned quantity only.

*Do not over fry the ingredients.

*Do not add oil while frying,fry dry