SAMBAR POWDER

Call it sambar or sambhar or sambaru , it is the main dish in the south indian cuisine. Serve it with either idly or steamed rice, it is the preferred dish of every South Indian.The main ingredient of sambar is the Sambar powder.There are many variations in making the powder but here I present my own version. Although we are getting lot of varities of sambar powders in the market the one that is prepared in the home gives the authentic flavor and taste to the sambar. My mother-in-law tells me that freshly prepared sambar powder tastes better than the one that is prepared early and stored. Although it is true as the procedure is time taking I prefer making the powder and refrigerate it to retain its freshness.

INGREDIENTS

• Coriander seeds/dhaniya             1+1/2 cup
• chana dal                                   1/2cup
• black gram dal                              1/8 cup
• red chilies                                   10
• jeera                                            1 Tsp
• mustard seeds                             1tsp
• fenugreek seeds                          1tsp
• rice                                             2Tsp
• asafetida                                  1/8 Tsp
• dry coconut powder                  1/2 cup
• toor dal                                      1/4 cup(optional)

PROCEDURE
Dry roast all the above ingredients individually on slow flame till they are done. Grind them to a fine powder and store in a air tight container. Toor dal is optional and is used to thicken the sambar.
TIPS
1. To make the sambar with fresh ground powder roast all the above ingredients in a tablespoon of oil and grind.
2. To give a fresh taste to the sambar with already made powder add fresh grated coconut or coconut milk to the sambar.