How to prepare Sambar Powder for home it easyly

healthgym (39)in #mgsc • 6 years ago

Sambar podi, or sambar powder, is an important ingredient found in the kitchens of South India. It is prepared by roasting and grinding several types of Indian spices. You can probably find prefabricated sambar powder in Indian stores or shops in many brands and flavor variations. However, when preparing it at home, you can prepare smaller batches or large amounts of fresh-tasting sambar powder and also adjust the powder ingredients according to your desired taste. Sambar powder is the main ingredient used to make sambar, a popular southern Indian sauce. . Sambar is normally eaten with rice, lentil donuts (vadas), rice cakes (idlis) and rice crepes (dosas).

1section:

400 g of dried red peppers
200 g of dried coriander seeds
2 - 3 sprigs of curry leaves
100 g fenugreek seeds
100 g of channa dhal
50 g of cumin seeds
50 g of black peppercorn
5 g of whole asafetida or hing powder

2 section:

400 g of dried red peppers
200 g of coriander seeds
2 - 3 sprigs of curry leaves
100 g fenugreek seeds
100 g of channa dhal
50 g of cumin seeds
50 g of black peppercorn
5 g of whole asafetida or hing powder

Dry roasting means heating the ingredients in a pan without oil. Making sambar powder by dry roasting is a quick way to create a smoother flavor version of the powder.

Gather all ingredients in separate containers. It is important that you use dried red peppers and dried cilantro instead of fresh versions. If you dry the fresh versions of these ingredients, the sambar powder will not be so spicy and will make it harder to grind it into fine powder
You will use each container to cool each ingredient after toasting it dry. Alternatively, you can mix all your ingredients in a large bowl after roasting them. However, it may take longer to cool if you mix all the ingredients after toasting dry.

In dry, bake each ingredient in a wok or pan over low heat. In general, it should be dried to roast each ingredient separately until it is fragrant or until lightly browned. Use a wooden spoon or spatula to keep the ingredients moving and avoid burning. Dry toasting times will vary according to each ingredient.
If you are using dry powder, asafetida or dry powder, dry it for 2 minutes with the coriander seeds. If you are using asafoetida whole, save that ingredient for later and dry the coriander seeds only for 2 minutes.
For dried red chillies, cumin seeds, peppercorn, dry them separately and separately for 2 minutes.
Dry the fenugreek seeds for 5 minutes.
For the channa dhal, dry it for 10 minutes.
If you are toasting large quantities of each ingredient dry, dry them in batches.
After toasting each ingredient dry, set aside to cool.

Fry the whole piece of asafetida and the curry leaves separately in oil over low heat. Add a pinch of cooking oil in your pan. Then fry the asafetida for 2 to 3 minutes until it changes to a light yellowish color. Remove asafetida. Then, in the same oil, fry the curry leaves until they are dry and change to a dark, crunchy color.
It is important that you are using a whole piece of asafetida when frying in oil and not in powder. The powder can be toasted dry with coriander seeds.

Let your ingredients cool completely. Cooling the ingredients prevents wet clumps from forming during grinding. A good waiting time would be 15 to 20 minutes for everything to cool completely.

Grind the ingredients to form a fine powder. Grind everything in a food processor. If you are making a large batch, you may have to grind everything in batches.
Alternatively, you can take your ingredients to a grinder mill or a grinding shop where they will have large machines to grind the ingredients for you.

The sun dries all the ingredients in direct sunlight for 4 to 5 hours. Spread your ingredients in large containers covered with newspapers, such as a cookie sheet or a table. Place the ingredients in their place in a dry place and in direct sunlight, such as in front of a window.
You will not need to dry the asafetida.
If you are using fresh red peppers or fresh coriander seeds, you should dry these ingredients in advance for about a week.

Fry the whole piece of asafetida in oil over low heat. Add a pinch of cooking oil in your pan. Then fry the asafetida for 2 to 3 minutes until it changes to a light yellowish color. Remove the asafetida from the pan.
It is important that you use a whole piece of asafoetide when scrubbing in oil and not in powder. If you are using an asafetide powder, you can add it directly in the dry ingredients to the sun during the grinding process.

Let your ingredients cool completely. Cooling the ingredients prevents wet clumps from forming during grinding. A good waiting time would be 15 to 20 minutes for everything to cool completely.