SOUTH INDIAN SAMBAR POWDER

THIS IS A TRADITIONAL SOUTH INDIAN
SAMBAR POWDER.U CAN KEEP OUTSIDE
FOR 1 YEAR.IN THE FRIDGE U CAN KEEP FOR
MORE THAN 5 YEARS.WITH THIS SAMBAR
U CAN PREPARE MORE THAN 30 RECIPES
INCLUDING SABZI,SAMBAR .

INGREDIENTS:

1/4 KG CORIANDER SEEDS(FRY WELL)

75 GMS JEERA(FRY WELL)

75 GMS POPPY SEEDS(KHUS KHUS) FRY WELL

1 1/2 TBSP CHANA DAL(FRY WELL)

1 1/2 TBSP TUVAR DAL(FRY WELL)

1 1/2 TBSP URAD DAL(FRY WELL)

1 1/2 TBSP GREEN GRAM DAL(FRY WELL)

25 GMS CINNAMON STICK(FRY WELL IN LITTLE GHEE)

25 GMS MARATHI MOGGU(FRY WELL IN LITTLE GHEE)PICTURE OF MARATHI MOGGU SHOWN IN PICTURE

1/4 TBSP MUSTARD SEEDS(FRY)

4 TSP BLACK PEPPER(FRY IN LITTLE GHEE)

5 TSP FENUGREEK SEEDS(FRY WELL)

125 GMS ROASTED CHANA DHAL

10 CLOVES(FRIED IN LITTLE GHEE)

25 STRINGS CURRY LEAVES(DRIED IN SUNLIGHT AND THEN FRY WELL)

20 TURMERIC(WHOLE TURMERIC NOT POWDER)FRY WELL

1 TSP ASAFOETIDA(WHOLE NOT POWDER)FRY IN LITTLE GHEE

PREPARATION:

FIRST INGREDIENTS MENTIONED (FRY WELL) U HAVE TO FRY WELL EACH SEPERATELY WITHOUT GHEE AND INGREDIENTS MENTIONED FRY WITH GHEE U HAVE TO FRY SEPERATELY BY ADDING LITTLE GHEE.MIX ALL THESE INGREDIENTS PROPERLY AND GIVE TO FLOOR MILL TO MAKE A FINE POWDER. U CAN STORE OUTSIDE FOR ONE YEAR .IF U STORE IN FRIDGE U CAN STORE IT FOR MORE THAN 5 YEARS.IF U HAVE TO MAKE POWDER IN MIXER ITS BETTER TO MAKE WHOLE TURMERIC MAKE INTO PIECES FIRST AND THEN PUT FOR MIXER.THIS SAMBAR IS USED FOR VARIOUS SOUTH INDIAN DISHES AND SURE U WILL BECOME A GOOD COOKER USING THIS SAMBAR POWDER .WITHIN A FEW DAYS I WILL WRITE RECIPES WHICH INCLUDES THIS SAMBAR POWDER.

USING THIS SAMBAR POWDER U CAN PREPARE VEGETABLE SAAGU,POTATO RAS SABZI,DRUMSTICK SAMBAR ,BESIBELE BATH AND MANY MORE.