SAMBAR POWDER :
INGREDIENTS : Red chilly (gundu molagai preferable because this is very good for sambar powder) - 1/2 Kg, Dhania - 3/4 Kg, Pepper (milagu) - 100 grams, Tur Dhal (thuvaramparupu) - 250grams, turmeric (you get it in shops as kari manjal for sambar powder which is cheap and good) - 5 - 6 long pieces.
PREPARATION :
1. Dry all the ingredients under the hot sun for about 3 hours. If it is prepared during rainy season, either dry roast in a tawa or the best method is to do it in microwave oven. Spread each ingredient on the microwave plate and run for 4 mins. Repeat this for all the ingredients except tur dhal and turmeric as it is always crispy. Be careful when you take it out from the plate as it ll be very hot. Do all this patiently.
2. Powder all the ingredients in a flour mill. Check before you powder them if they ve powdered any masala before because it ll spoil the entire sambar powder. Wait for them to powder chilly or dhania or any other sambar powder without masala and then you give yours.
3. If it is hot, spread the powder in a sheet of newspaper after mixing well. Then store it in a airtight container. When you store, always press the powder little with spatula, spread evenly and then close .
4. Never take sambar powder for cooking from the whole lot. Take small quantities and store it in a bottle and use.
5. You can use 5 spoons of this sambar powder for one medium lemon sized measure of tamarind.
Approximately 5 tumblers of water is needed for this tamarind. 2 and half karandi of tur dhal is needed to make sambar for this measurement of tamarind and sambar powder. This quantity of sambar can be served for 8 to 10 people.
6. Since vendhiyam (methi seeds) is not added to this sambar powder preparation, always splutter kadugu, kattiperungayam - 3 katti and vendiyam seeds - 1/2 spoon and add to the sambar while preparing. Fresh spluttered vendiyam will add taste to the sambar rather than adding to the sambar powder.
INGREDIENTS : Red chilly (gundu molagai preferable because this is very good for sambar powder) - 1/2 Kg, Dhania - 3/4 Kg, Pepper (milagu) - 100 grams, Tur Dhal (thuvaramparupu) - 250grams, turmeric (you get it in shops as kari manjal for sambar powder which is cheap and good) - 5 - 6 long pieces.
PREPARATION :
1. Dry all the ingredients under the hot sun for about 3 hours. If it is prepared during rainy season, either dry roast in a tawa or the best method is to do it in microwave oven. Spread each ingredient on the microwave plate and run for 4 mins. Repeat this for all the ingredients except tur dhal and turmeric as it is always crispy. Be careful when you take it out from the plate as it ll be very hot. Do all this patiently.
2. Powder all the ingredients in a flour mill. Check before you powder them if they ve powdered any masala before because it ll spoil the entire sambar powder. Wait for them to powder chilly or dhania or any other sambar powder without masala and then you give yours.
3. If it is hot, spread the powder in a sheet of newspaper after mixing well. Then store it in a airtight container. When you store, always press the powder little with spatula, spread evenly and then close .
4. Never take sambar powder for cooking from the whole lot. Take small quantities and store it in a bottle and use.
5. You can use 5 spoons of this sambar powder for one medium lemon sized measure of tamarind.
Approximately 5 tumblers of water is needed for this tamarind. 2 and half karandi of tur dhal is needed to make sambar for this measurement of tamarind and sambar powder. This quantity of sambar can be served for 8 to 10 people.
6. Since vendhiyam (methi seeds) is not added to this sambar powder preparation, always splutter kadugu, kattiperungayam - 3 katti and vendiyam seeds - 1/2 spoon and add to the sambar while preparing. Fresh spluttered vendiyam will add taste to the sambar rather than adding to the sambar powder.
Ippove intha maathiri sambar prepare pannanam poola irukku. Also, put rasam podi chithi. On a weekday, such powders will come to our rescue.
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