Saturday, October 25, 2008

Sambar Powder (South Indian Spice Mix)

No pantry is complete without a jar of sambar powder to spice up what is cooking. Sambar powder is very handy to have in the cupboard - ready to use in all sorts of dishes like rice casseroles, vegetables, beans and lentils of all types, soups, and of course Sambar


1/2 cup Chana Dal (split and skinless brown chick peas)
1/3 cup Fenugreek Seeds (Methi)
1 cup Coriander Seeds (Dhania)
1/2 cup Dry Red Chilies
1/4 cup Black Peppercorns


Dry roast the dals first for 2 or 3 minutes; then add the coriander seeds and chilies and roast for 2 more minutes. Remove from heat and pour into a bowl or plate to cool.
Alternately, roast everything except the black pepper by placing on a baking sheet and roast for about 5 to 6 minutes in a moderately hot oven, at about 300 degrees F.

Grind the roasted ingredients and the black pepper into a powder using a spice grinder.

Store in an airtight jar in a cool, dark cupboard.

Use as needed to make Mung soup, barley soup, Bisi bele Rice, Sambar, Kootu (vegetable curries), Spicy toast, etc.


No comments: