santhoshtechnology
Mysore Sambar Powder
Mysore Sambar Powder
Equipment
- 1 Frying Pan
Ingredients
- 1 cup Coriander seeds
- 15-20 pcs Dry red chilies Kashmiri chilies for color + spicy chilies for heat
- 2 tbsp Chana dal Bengal gram
- 2 tbsp Urad dal split black gram
- 1 tbsp Cumin seeds
- 1 tbsp Fenugreek seeds methi
- 1 tbsp Mustard seeds
- 1 tbsp Black peppercorns
- 1 string Curry leaves
- 1 Inch cinnamon
- 4 pcs cloves
- 1 tbsp Turmeric powder
- ¼ tbsp Asafoetida hing
- 1 tbsp Jaggery
Notes
Instructions for Mysore Sambar Powder
-
Roast lentils:
- Heat a pan on medium heat. Add chana dal and urad dal, and roast them until golden brown and aromatic. Transfer to a plate to cool.
-
Roast whole spices:
- In the same pan, add coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and peppercorns. Roast for 1-2 minutes until the spices release their aroma. Remove and set aside.
-
Roast red chilies and curry leaves:
- Add the dry red chilies and roast until they become crisp. Toss in the curry leaves and roast for a few seconds until they turn brittle.
-
Add turmeric and asafoetida:
- Switch off the flame, and while the pan is still warm, stir in turmeric powder and asafoetida. Let everything cool completely.
-
Grind the powder:
- Transfer the roasted ingredients to a blender and grind to a fine powder. You can make it slightly coarse if preferred.
-
Store:
- Store the sambar powder in an airtight container. It stays fresh for 2-3 months at room temperature and longer if refrigerated.
