During my days when I was working and staying in a hostel, I remember my telugu girl equating Tamilians to sambar. And when I landed in Mumbai, one of the auto wala called me jokingly LTTE the moment I told him I am a tamilian. And my maid, calls me "Madarasi bhabi". I cannot take the words LTTE nor madarasi as I do not belong to Madaras at all in any ways. Anyways, coming to the tag "Sambar", not that I like that. But sambar is an everyday thing in my home. Almost everyday !!!
How is that possible if I do not have Sambar powder handy with me. Yes you need this "Sambar Powder" stocked to make a quick Sambar. But you can also instantly grind a small quantity on a daily basis but that is slightly time consuming and not recommended for working women. But instantly powdered sambar is suppose to be very yummy and aromatic compared to stocked up powder. So here goes Sambar/Kuzhambu powder recipe.
Ingredients:
Corriander seeds - 2 Cups
Red Chillies - 4 Cups ( you can adjust the amount to the spice level you need)
Thur Dhal / Thuvaram paruppu - 1/2 Cup
Channa Dhal / Kadalai Paruppu - 1/2 Cup
Turmeric Powder - 1/4 Cup
Fenugreek seeds - 1 Spoonful
Way to go:
Note: Sambar powder can be verified for its taste only by making the Sambar. Till then there is no way to judge it. So once you make your Sambar powder, try you sambar that day or next to judge it. You can then adjust it by dry roasting any of the ingredients, powdering and adding it to your sambar powder.
How is that possible if I do not have Sambar powder handy with me. Yes you need this "Sambar Powder" stocked to make a quick Sambar. But you can also instantly grind a small quantity on a daily basis but that is slightly time consuming and not recommended for working women. But instantly powdered sambar is suppose to be very yummy and aromatic compared to stocked up powder. So here goes Sambar/Kuzhambu powder recipe.
Ingredients:
Corriander seeds - 2 Cups
Red Chillies - 4 Cups ( you can adjust the amount to the spice level you need)
Thur Dhal / Thuvaram paruppu - 1/2 Cup
Channa Dhal / Kadalai Paruppu - 1/2 Cup
Turmeric Powder - 1/4 Cup
Fenugreek seeds - 1 Spoonful
Way to go:
Note: Sambar powder can be verified for its taste only by making the Sambar. Till then there is no way to judge it. So once you make your Sambar powder, try you sambar that day or next to judge it. You can then adjust it by dry roasting any of the ingredients, powdering and adding it to your sambar powder.
- Dry roast in a kadai Thur dhal to slightly brown, Channa dhal to slightly brown and corriander seeds to slightly brown and fenugreek seeds to light brown separately.
- Dry roast the red chillies in a kadai in low medium flame. Do not burn it.
- Mix and grind all the above ingredients, with turmeric powder in a mixie Jar to a fine powder.
- Store it in an air tight container.
Recipe sounds good. Try to post picture. coming to your experience with autowala and your maid, I will message you a link in fb. Read it.
ReplyDeleteHi Vidya, Thanks for your feedback. As far as taking snaps, I am yet to get to that level. For now I am just keeping a quick bookmarks of my recipes for reference purpose. But I will surely start doing it in near future. And the madarasi link on facebook, I saw the link and it was really an interesting one :) I could relate to most of it.
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