The Sambhar podi is the most crucial ingredient that can decide the fate of your Sambhar. Different people have different versions of the Sambhar podi, this one is from my Mom's kitchen and on the request of a number of friends who love the taste of my Sambhar I have included the much coveted recipe here!
Please note: This is the recipe of the Sambhar powder and not the actual Sambhar. That should follow sometime soon.
The quantities given below are for 1/2 kg worth of Sambhar podi which can last easily for a couple of months.
Ingredients:
Dhania/ Coriander seeds - 1/2 Kg
Red chilly (long ones) - 250 gms
Tur dal - 50 gms
Channa dal - 50 gms
Urad dal - 50 gms
Hing (asafoetida) - a bit
Rice - 25 gms
Peppercorn - 100 gms
Methi/ Fenugreek seeds - 25 gms
Turmeric pieces/powder- 100 gms
Cumin seeds - 50 gms
How to:
Dry all the above mentioned items in the sun for a day or two depending upon how much sunlight you have access to - keep the chilly separate and the others you could dry them together
If you live in a place where you just don't have enough sunlight you could even dry roast the ingredients - a compromise
Gather them all and grind them to a fine powder either at your local flour mill or at home
Use this to make yummy vegetable sambhar!
Tip: For that extra aroma roast a bunch curry leaves and add to the mixture before you grind them all.
- 3,4 numbers
- a very small piece
