Sambar Powder I (sambar Podi I)

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	1	Servings

INGREDIENTS

1	T	Oil
2	c	Red chillies
1 3/4		Coriander seeds
4	T	Cumin seeds
1 1/2	T	Fenugreek seeds
1 1/2	T	Black peppercorns
1 1/2	T	Brown mustard seeds
2	t	Ground turmeric
2	t	Bengal gram dal, picked over
		& rinsed yellow split
		peas channa dal
2	t	Red gram dal, pigeon peas
		toor dal picked over &
		rinsed
2	t	Poppy seeds
2		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
<schary@earthlink.net> on Jul  31, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 447 Calories From Fat: 212 Total Fat: 24.6g Cholesterol: 0mg Sodium: 67.2mg Potassium: 923.8mg Carbohydrates: 54.4g Fiber: 13.3g Sugar: 1.1g Protein: 12.9g