Sambar Powder I (sambar Podi I)
| 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)
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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