10/11/2015 sambarpowderrecipe|homemadesambarpowderrecipe

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sambarpowderrecipewithstepbystepphotoshomemadesambarpowderrecipe. Gujarat

manyreadershadrequestedforsambarpowderrecipe.thepostwasinthedraftsfrom
Hyderabad
quitesometimeandduetonavratriididnotaddtherecipe.
IndianStreetFood

sofinallyaddingthemethodandrecipeformakingsambarpowderathome.therecipeis IndoChinese
frommymomandgivesareallygoodsambarmasala.
Karnataka
beforemakinganyhomemadepowderorspicemix,pleasefollowsome
suggestionsmentionedbelow: Kerala

Konkan

Maharashtra

NorthIndian

Punjabi

SouthIndian

TamilCuisine

usespiceswhicharefreshandintheirshelfperiod.
pick,cleanthespicesofstonesetc.especiallyforspiceslikecorianderseeds,
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10/11/2015 sambarpowderrecipe|homemadesambarpowderrecipe
pick,cleanthespicesofstonesetc.especiallyforspiceslikecorianderseeds,
fenugreekseedsandcuminseeds.
makesurethatthedryredchiliesdonothavemoldfrominside.justbreakthemand
checkifthereisanywhitishorgreyishmoldinside.theyshouldfeelcrispontouch
andnotmoist.
docheckforsmallinsectswhichdoappearinspiceslikecorianderseeds.alsothe
corianderseedsshouldfeelandlookfreshandcrisp.iftheyappeartohavemouldor
arenotaromatic,thenthrowthemaway.

thisrecipeyieldsabout200gramsofsambarpowder.imakethisrecipeanduseit
for3to4months,sinceidonotmakesambareveryday.imakeitonceortwiceaweek.
sothissmallamountsuffices,ifyoumakesambaronceaweekoroccasionally.

sambarpowderrecipecardbelow:

homemade sambar powder recipe 5.0 from 3 reviews

PREPTIME COOKTIME TOTALTIME
10 mins 20 mins 30 mins

sambarpowderfresh,aromatic,homemadesambar
powdermadewithroastedspices.
AUTHOR: dassana
RECIPE TYPE: condiments
CUISINE: south indian, tamilian
SERVES: 200 grams

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

cupcorianderseeds,40grams
2tbspcuminseeds/jeera
16to18dryredchillies
1.5teaspoonfenugreekseeds/methiseeds
1tbspblackpepper/kalimirch
2tbspchanadal/splithuskedbengalgram
1tbspuraddal/splithuskedblackgram SAVE PRINT
cupcurryleaves/kadipatta
tbspmustardseeds/rai
tbspasafoetida/hing
tbspturmericpowder/haldi

INSTRUCTIONS

1. heatapanandthenaddcupcorianderseedsand2tbspcuminseeds.
2. onalowflame,stirandroastthecorianderandcumin,tilltheybecomefragrant
andchangecolor.itjusttakes1to2minutesinalowflametoroastthese.they
shouldsmellaromatic.
3. thenremovefromthepanandaddtoalargeplateortray.
4. wipethepanwithacottonnapkinandadd16to18dryredchilies.removethe
crownfromtheredchilies,beforeroastingthem.
5. roasttheredchilies,stirringthemtilltheychangecolorandyoucangettheir
pungentsmokyaroma.placetheroastedredchiliesinthesameplate.
6. nowadd1.5tspmethiseeds.stiroftenandroastthem.roasttilltheyget
browned.removeinthesameplate.
7. add1tbspblackpepper(kalimirch).stiroftenandroast.theblackpepperswillget
aromaticandthisisthetimeyouremovethemfromthepan.addroastedblack
pepperstothesameplate,whereallthespicesarekept.
8. nowadd2tbspchanadaltothesamepan.keeponstirringatintervals,while
roastingthechanadal.chanadaltakeslongertocookthanthespices.thedal
shouldgetbrownedorgolden.foruniformcookingandcolor,keeponstirring
them.removeasideinthesameplate.
9. nowadd1tbspuraddaltothepan.keeponstirringtheselentilstoowhile
roastingthem.roasttilltheybecomegoldenandyouagetanicewaftofthe
roasteduraddal.removetheminthesameplate.
10. nowaddcupcurryleaves(freshordried).roastthecurryleavestilltheleaves
becomecrisp.keepaside.
11. nowaddtbspmustardseeds(rai).whenallthemustardseedsfinishpopping,
thenremovethemandkeepaside.
12. switchofftheflamenowandaddtbsphinginthepan.quicklystirassoonas
youaddhing.
13. justthecolorneedstochangeofthehingandyoushouldgetitsaroma.remove
andkeepaside.
14. nowletalltheroastedspicescooldownandcomeatroomtemperature.
15. inyourgrinderjar,addthespices.alsoaddtbspturmeric/haldi.igroundintwo
batches.dependingonthesize,youcangrindin2to3batchesorinonego.
16. grindtoafinepowder.
17. removeonaplate.ifgrindinginbatches,removethegroundmasalaonaplate
andmixverywell.duetogrindingthesambarpowderwillbecomewarm.
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andmixverywell.duetogrindingthesambarpowderwillbecomewarm.
18. oncethemasalacoolsatroomtemperature,thenspoonitcarefullyinajar.
19. dotapandshakethejar,sothatthesambarmasalasettlesdownwhilefillingthe
jar.
20. closetightlywithalidandkeepatroomtemperature.
21. addsambarmasalapowdertothesambarrecipeswhenevermakingthem.

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stepbystephomemadesambarpowderrecipe:
1.heatapanandthenaddcupcorianderseedsand2tbspcuminseeds.

2.onalowflame,stirandroastthecorianderandcumin,tilltheybecomefragrantand
changecolor.

3.itjusttakes1to2minutesinalowflametoroastthese.theyshouldsmellaromatic.

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4.thenremovefromthepanandaddtoalargeplateortray.

5.wipethepanwithacottonnapkinandadd16to18dryredchilies.removethecrown
fromtheredchilies,beforeroastingthem.

6.roasttheredchilies,stirringthemtilltheychangecolorandyoucangettheirpungent
smokyaroma.placetheroastedredchiliesinthesameplate.

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7.nowadd1.5teaspoonfenugreekseeds(methiseeds).stiroftenandroastthem.

8.roasttilltheygetbrowned.dontburnthem.

9.removeinthesameplate.

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10.add1tbspblackpepper(kalimirch).

11.stiroftenandroast.

12.theblackpepperswillgetaromaticandthisisthetimeyouremovethemfromthe
pan.addroastedblackpepperstothesameplate,whereallthespicesarekept.

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13.nowadd2tbspchanadaltothesamepan.

14.keeponstirringatintervals,whileroastingthechanadal.chanadaltakeslongerto
cookthanthespices.thechanadalshouldgetbrownedorgolden.foruniformcooking
andcolor,keeponstirringthem.removeasideinthesameplate.

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17.nowadd1tbspuraddaltothepan.

18.keeponstirringtheselentilstoowhileroastingthem.roasttilltheybecomegolden
andyouagetanicearomaoftheroasteduraddal.removetheminthesameplate.

19.nowaddcupcurryleaves.

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20.roastthecurryleavestilltheleavesbecomecrisp.keepaside.

21.nowaddtbspmustardseeds(rai).

22.whenallthemustardseedsfinishpopping,thenremovethemandkeepaside.

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23.switchofftheflamenowandaddtbsphinginthepan.

24.quicklystirassoonasyouaddhing.

25.justthecolorneedstochangeofthehingandyoushouldgetitsaroma.removeand
keepaside.

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26.nowletalltheroastedspicescooldownandcomeatroomtemperature.

27.inyourgrinderjar,addthespices.alsoaddtbspturmeric/haldi.igroundintwo
batches.dependingonthesize,youcangrindin2to3batchesorinonego.ihaveused
turmericpowderandnotturmericroot,asturmericrootisdifficulttogrindinmy
mixergrinder.butyoucanuse2inchesdriedturmericroot.justcrushtheturmericroot
tosmallbits,inamortarpestlebeforeaddinginthegrinderjar.

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28.grindtoafinepowder.

29.removeonaplate.ifgrindinginbatches,removethegroundmasalaonaplateand
mixverywell.duetogrindingthesambarpowderwillbecomewarm.

30.assoonasthemasalacomesatroomtemperature,thenspoonitcarefullyinajar.if
themasaladoesnotbecomehotorwarmwhilegrinding,thendirectlyyoucanstorethe
masalainthejar.

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31.dotapandshakethejar,sothatthesambarmasalasettlesdownwhilefillingthejar.

32.closetightlywithalidandkeepatroomtemperature.

33.addsambarmasalapowdertosambarrecipeswheneveryoumakethem.fora
servingof4,youcanaddabout2to3teaspoonsofthissambarmasalapowderintheany
sambarrecipe.

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