Sambhar Podi
February 14, 2015
Sambar Podi
Ingredients :
Malli/Coriander seed - 1 cup
Red chilli - 1 cup
Channa dal - 1 cup
Vendhayam/Fenugreek - 2 tbsp
Kayam - 1 tsp
Preparation :
- Place a pan in the stove with a medium flame, wait till the pan heats up.
- Now add one cup of Coriander/Malli seed. Roast it in a medium flame by constantly sauteing. Then you can take it off the pan to cool it down.
- Now add the Channa dal to the pan, Roast it in the medium flame till channa dal turns milk red. We can not roast everything together because channa dal take long time to roast than coriander seed. When you can notice the color of the dal, take it off the pan and cool it in the plate or a bowl.
- Now add the fenugreek/vendhayam to the pan and roast it, it will hardly take like 1 minute to roast. Now you can take it off the pan and keep it aside to cool.
- The important thing in roasting all this is roasting them separately to achieve the texture and the color. Each takes different time to roast so dont put it at the same time.
- Now it is time to add few drops of oil and add the Red chili, When you do this it will start to smoke really fast so put off the heat as soon us you can smell the fumes from the chili. Let everything cool down for like an hour or so.
- You can not grind them when it is hot.That will change the taste of the sambhar powder. Better cool it completely.
- Now put all the above mix into a mixer and then grind into a fine powder so it wont form lumps when you add to it in the sambhar.
- Grind every thing. Add Salt to taste.
- Now the most important post process, that is storage. Sambar powder can never be stored in a open container. It will lose its aroma and taste will differ. The freshness will be lost if it is open or not in a airtight container. So always store it in an air tight container and keep it in room temperature.
Happy Eating!!
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