Name: Sambar Powder I (Sambar Podi I)
Ingredients: 1 tb Oil; 2 c Red chillies; 1 3/4 cn Coriander seeds; 4 tb Cumin seeds; 1 1/2 tb Fenugreek seeds; 1 1/2 tb Black peppercorns; 1 1/2 tb Brown mustard seeds; 2 ts Ground turmeric; 2 ts Bengal gram dal; picked over & rinsed (yellow split peas, channa dal); 2 ts Red gram dal (pigeon peas; toor dal), picked over & rinsed; 2 ts Poppy seeds; 2 lg Sticks cinnamon bark; A few curry leaves

David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	1	Servings

INGREDIENTS

1	tb	Oil
2	c	Red chillies
1 3/4	cn	Coriander seeds
4	tb	Cumin seeds
1 1/2	tb	Fenugreek seeds
1 1/2	tb	Black peppercorns
1 1/2	tb	Brown mustard seeds
2	ts	Ground turmeric
2	ts	Bengal gram dal; picked over & rinsed (yellow split peas, channa dal)
2	ts	Red gram dal (pigeon peas; toor dal), picked over & rinsed
2	ts	Poppy seeds
2	lg	Sticks cinnamon bark
		A few curry leaves

INSTRUCTIONS

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies
and saute for 1 - 3 minutes.
In a heavy saucepan, dry-roast all the other ingredients until they each
give off a strong aroma. (However, do not roast the ground turmeric.)
Place all the ingredients in an electric blender or food processor. Blend
into a fine powder.
Store in an airtight container and use as required.
Makes 7 ounces.
>From Dakshin, Vegetarina Cuisine From South India by Chandra Padmanabhan.
Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1
#176 by Sharon Raghavachary <[email protected]> on Jul 31, 1997

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