This is a long time pending post. I have got many requests to post sambar powder recipe that I use in most of my cooking. Have ignored those, but its high time I share this as a post. This is very very useful and handy for the preparation of everyday sambar, we use it for making kootu, poriyal, sometimes for specific rasams too, what not? On our daily basis in our day to day life, we call it as milagai thool (molava thool in slang language), we call the pure chilli powder as vara milagai thool.I would say our sambar powder is universal curry powder. I use it (very very little) for an extra punch in my Biryani and Paneer butter masala too. Some may find it weird, but it lends a great flavour to these. After all this is nothing but mainly dhaniya (coriander seeds) and red chillies, which we use separately in other recipes, so I replace those with sambar powder. Many of us don’t know the multi purpose use of it, but I find it very very very useful to me. And always treasure this when MIL and mom gives it when ever I visit them.
And not to mention about the bucks we save by grinding this bulk and use. When we buy store bought sambar powder, its expensive if we compare to this method. My mom and MIL both have their own recipe for sambar powder. Both are excellent on its own way, I will never say this is better than that. And obviously, both of them follow different method to make sambar, not big difference, only the process is a little bit different. I will make both versions thought the year changing once a month
. Few of my relatives and friends have asked for the recipe of this sambar powder, so here is the most treasurable sambar powder recipe. Both Mom’s version and MIL’s Version.Sambar powder recipe (MIL’s Version)
Recipe Cuisine: Indian | Recipe Category: Condiments
Prep Time: 30 mins | Processing time: 15 mins | Can be used for: 6 months
Prep Time: 30 mins | Processing time: 15 mins | Can be used for: 6 months
Ingredients
Red chillies (long red variety) - 1/4 kg
Coriander seeds (Dhaniya) - 1/2 kg
Turmeric (long variety, we call it as virali manjal) You can use powder too - 50 gm
Channa dal - 50 gm
Toor dal - 100 gm
Pepper (black,whole) - 50 gm
Jeera - 25 gm
Fenugreek seeds (vendhayam) - 50 gm
Mustard (roasted) Optional - 1 tblsp
Rice (raw rice) Optional - 1 tbslp
Coriander seeds (Dhaniya) - 1/2 kg
Turmeric (long variety, we call it as virali manjal) You can use powder too - 50 gm
Channa dal - 50 gm
Toor dal - 100 gm
Pepper (black,whole) - 50 gm
Jeera - 25 gm
Fenugreek seeds (vendhayam) - 50 gm
Mustard (roasted) Optional - 1 tblsp
Rice (raw rice) Optional - 1 tbslp
All these ingredients are sundried, chilli separately and all other ingredients separately and my MIL carries it in a big container to the mill and grinds it to a fine powder. After coming back, she spreads in news papers to cool down and stores in airtight containers. One big and one small in which she transfers weekly for everyday use. By that way, even if we touch it with wet hands, it will get over soon and the big container sambar powder is saved. This can be used upto 5 months, depending upon how much we use. For kootu and poriyals for serving 4, she adds 1 tsp heaped while cooking the vegetables. For sambar serving 5-6, she adds 2 & 1/2 to 3 tsp of heaped sambar powder.
Sambar powder recipe (Mom’s version)
Red chillies (long red variety) - 1/4 kg
Coriander seeds (Dhaniya) - 1/4 kg
Turmeric (long variety, we call it as virali manjal) You can use powder too. - 50 gm
Channa dal - 50 gm
Toor dal - 50 gm
Pepper (black,whole) - 50 gm
Jeera - 20 gm
Fenugreek seeds (vendhayam) - 50 gm
Coriander seeds (Dhaniya) - 1/4 kg
Turmeric (long variety, we call it as virali manjal) You can use powder too. - 50 gm
Channa dal - 50 gm
Toor dal - 50 gm
Pepper (black,whole) - 50 gm
Jeera - 20 gm
Fenugreek seeds (vendhayam) - 50 gm
Same like MIL, my mom also sun dries these ingredients and grinds in the mill and stores in bulk. Only few changes in my mom and MIL’s version, mainly the coriander seeds ratio, my mom uses chilli and coriander seeds both in equal ratio and skips mustard and rice. Those are my MIL’s touch to her sambar powder. My mom’s sambar powder is needed less as chilli ratio is more in this, so only 1 & 1/2 tsp of sambar powder for serving 5 person, she uses 4-5 green chillies for sambar while frying onions.. For poriyals and kootu, she adds only 3/4th spoon of sambar powder.
The moment when they bring the sambar powder ground in the mill freshly and spreads for cooling, the whole house smells great! Which talks about the quality of the sambar powder
. I will soon post both the method how my MIL and mom makes sambar using the respective sambar powders. Hang on there! Notes:
- Do not use wet hands while handling the sambar powder, always use clean spoons.
- Adding channa dal more in the above recipe will make the sambar overflow while boiling.
Tidak ada komentar:
Posting Komentar