Sāmbar Podi:
Can be preserved for 2 to 3 months
[ingredients title=”Ingredients”]
- Coriander seeds/ Dhaniya/ Malli – ¼ kg
- Urad dal – 100 gm
- Ulava/ Methi/ Fenugreek seeds – 50 gm
- Hing/ Kayam/ Asafoetida powder – 5 tsp
- Curry leaves/ Kadipatta/ Kuruvepela – 1 cup
- Dry chilly/ Kollamulaga – 50 gm
[/ingredients]
Method:
- Heat a kadai & roast all the above ingredients except hing.
- Roast the ingredients till golden brown & then add hing & sauté for 2 mins.
- Set aside for cooling. Blend the roasted ingredients to a smooth powder in mixer.
- Preserve the Sambar powder in an Air tight container.
