Thursday, June 30, 2022

Ginger Rasam Recipe

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Tres Leches Cake Recipe

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Vendaya Kuzhambu Recipe (Iyengar Style)

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Chocolate Cupcakes Recipe

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Gutti Vankaya Pulusu Kura Recipe

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Battenberg Cake Recipe

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Biryani Brinjal Curry Recipe

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Mutton Dum Biryani Recipe

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Turkey Roast Recipe

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Cheese Dosa Recipe

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Broken Wheat Biryani Recipe

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Wednesday, June 29, 2022

Spicy Scrambled Eggs Recipe

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Fish Sabzi Recipe

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Malai Kofta Recipe

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How to Make Crispy Dosa in a Blender

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Instant Dosa Mix Recipe

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Kappa Biryani Recipe

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Tuesday, June 28, 2022

Ulli Theeyal Recipe

Ulli Theeyal Recipe with Step by Step Pictures. Onion curry made with shallots, roasted coconut and spices which goes well with rice.   Ulli Theeyal Recipe   Amma makes theeyal at least once in a week..But the taste of it varies each time she makes it. It depends on the ingredient or vegetable which she...

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Eggless Whole Wheat Strawberry Muffins Recipe

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Apple Muffins Recipe

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Pumpkin Chocolate Chip Muffins Recipe

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Nigella Lawson's Chocolate Banana Muffins

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Banana Corn Flakes Muffins Recipe

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Citrus Mango Muffins Recipe

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Monday, June 27, 2022

Chicken Gravy

Chicken Gravy is a delicious gravy made by cooking chicken with onion & tomato cashew puree, tempered spices and masala powders. Chicken Gravy makes a perfect combo with rice, roti, chapati, etc. Chicken Gravy Recipe is presented here with step by step pictures and video.

Chicken Gravy Recipe

This is a very Easy Chicken Gravy that you can make quickly and it goes well with both rice and roti. Both hubby and mittu are not fond of nonveg dishes – I like to eat occasionally so the demand for cooking nonveg dishes is absolutely nil at home. Now that gugu is fond of eating nonveg I have started to try new recipes and as a bonus to post it here too.

About Chicken Gravy

I made this Chicken Gravy for today’s lunch, this is ammas method but modified a bit and it came out soo good that I couldn’t wait to share it so here I am with the recipe. Also everyone at home is dozzing off , bored to sit and watch TV so thought to share this recipe, so here is the Chicken Gravy hot from my kitchen.

Now lets get on to check how to make this Easy Chicken Gravy. So this is for all the readers who wanted me to post more chicken recipes often. You can make this gravy in pressure cooker which will save more time but in one pot method taste the flavour and taste is more.

Methods to make Chicken Gravy

  • Pressure cooker : This is the one of easy methods as it takes very less time. Just add ingredients, saute add chicken and pressure cook.
  • Open pan : This takes quite some time as chicken takes atleast 30 mins to cook. If using country chicken it may take atleast 45-50 mins.
  • Instant pot : This is also quick. You can set pressure cooker high for 20 mins and release it by itself if using country chicken. For broiler chicken you set it in pressure cooker mode for 10 mins and let it release by itself.

Chicken Gravy Ingredients

  • Chicken : Choose country chicken or broiler chicken would be great for this gravy. Make sure its tender and fresh.
  • Onion tomato : The base of this gravy is onion tomato that we use along with ginger garlic paste.
  • Curd : Curd is the one of the main ingredients for this gravy so make sure it is thick and not sour.
  • Spices : Add whole spices for tempering which includes cinnamon, cloves, cardamom and star anise.
Chicken Gravy Recipe
Chicken Gravy Recipe

If you have any more questions about this Chicken Gravy Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, FacebookPinterest, Youtube and Twitter .

Tried this Chicken Gravy Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Print

Chicken Gravy

Chicken Gravy is a delicious gravy made by cooking chicken with onion & tomato cashew puree, tempered spices and masala powders. Chicken Gravy makes a perfect combo with rice, roti, chapati, etc. Chicken Gravy Recipe is presented here with step by step pictures and video.
Course Lunch, Side Dish
Cuisine Indian
Keyword 30 mins rice recipes, chicken recipes, curry, curry recipes, Gravy, gravy recipes, kuzhambu, kuzhambu recipes, non veg recipes, recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2
Calories
Author Sharmilee J

Ingredients

For marinade:

To grind:

  • 3 big tomatoes
  • 2 nos kashmiri red chillies
  • 12 nos cashews

To temper:

  • 2 tbsp oil
  • 1/2 inch cinnamon
  • 2 nos cloves
  • 1 no cardamom
  • 1 tsp cumin seeds
  • 1 no star anise
  • few curry leaves

Others

Instructions

  • First to a blender add 3 big tomatoes along with 2 kashmiri red chillies and 12 nos cashewnuts.
  • Grind it to a fine puree without adding water. Set aside.
  • To a mixing bowl : add 500 gms chicken along with 1/4 cup curd, 1/4 tsp turmeric powder, salt and 1 tsp ginger garlic paste.
  • Mix it well and leave it to marinade for 30 mins.
  • To a large cooking pot : Add heat 2 tbsp oil – add 1/2 inch cinnamon, 2 nos cloves, 2 no cardamom, 1 no star anise, 1 tsp cumin seeds and few curry leaves. Let it splutter.
  • Now add 2 big onion finely chopped alongw ith salt and 1 tsp ginger garlic paste.
  • Saute until golden. It may take atleast 3 mins.
  • Now add cashew tomato blend.
  • Cook for few mins until raw smell of tomatoes completely leave and the mixture becomes thick.
  • Add 1 tsp kashmiri red chilli powder, 1.5 tsp coriander powder and 1 tsp cumin seeds powder.
  • Give a quick saute.
  • Now add chicken marinade.
  • Saute for 3-5 mins.
  • Add 1 cup water.Add only 1/2 cup water if you want a thick gravy.
  • Give a quick mix and let it come to a boil.
  • Close and cook covered for 25-30 mins or until chicken gets cooked soft. Cook in low medium flame. If you prefer you can make it a pressure cooker and pressure cook for 3 whistles.
  • Open and it would be slightly runny in consistency.
  • Check if chicken is cooked.
  • Finally add 1 tsp garam masala powder and 1 tbsp coriander leaves.
  • Give a quick mix and Switch off. If you want more thick gravy cook in medium flame for few more mins then switch off.
  • Delicious chicken gravy ready to serve.

Video

Notes

  • I used broiler chicken so it got cooked faster in this pot itself. If you use country chicekn then pressure cook for atleast 5 whistles. For broiler chicken pressure cook for 2 whistles.
  • You can use the same recipe for kuzhambu too just adjust with more water and boiling time.
  • Add water quantity according to the gravy consistency.I wanted more gravy so added 1 cup water also make a note that chicken leaves water while cooking.
  • Keep sauteing to get a dry chukka chicken or a semi dry gravy.

Chicken Gravy Recipe Step by Step

1.First to a blender add 3 big tomatoes along with 2 kashmiri red chillies and 12 nos cashewnuts.

add tomatoes, red chillies and cashews

2.Grind it to a fine puree without adding water. Set aside.

puree it

3.To a mixing bowl : add 500 gms chicken along with 1/4 cup curd, 1/4 tsp turmeric powder, salt and 1 tsp ginger garlic paste.

add marinade ingredients

4.Mix it well and leave it to marinade for 30 mins.

mix well and marinade

5.To a large cooking pot : Add heat 2 tbsp oil – add 1/2 inch cinnamon, 2 nos cloves, 2 no cardamom, 1 no star anise, 1 tsp cumin seeds and few curry leaves. Let it splutter.

temper the items

6.Now add 2 big onion finely chopped alongw ith salt and 1 tsp ginger garlic paste.

add onion, ginger garlic paste

7.Saute until golden. It may take atleast 3 mins.

8.Now add cashew tomato blend.

add tomato cashew blend

9.Cook for few mins until raw smell of tomatoes completely leave and the mixture becomes thick.

cook until it is thick

10.Add 1 tsp kashmiri red chilli powder, 1.5 tsp coriander powder and 1 tsp cumin seeds powder.

add spice powders

11.Give a quick saute.

cook for a minute

12.Now add chicken marinade.

add chicken

13.Saute for 3-5 mins.

saute for 5 mins.

14.Add 1 cup water. Add only 1/2 cup water if you want a thick gravy.

add 1 cup water

15.Give a quick mix and let it come to a boil.

mix well and let it boil.

16.Close and cook covered for 25-30 mins or until chicken gets cooked soft. Cook in low medium flame. If you prefer you can make it a pressure cooker and pressure cook for 3 whistles.

cook covered for 30 mins

17.Open and it would be slightly runny in consistency.

open and check

18.Check if chicken is cooked.

check if it is cooked

19.Finally add 1 tsp garam masala powder and 1 tbsp coriander leaves.

add garam masala powder, coriander leaves

20.Give a quick mix and Switch off. If you want more thick gravy cook in medium flame for few more mins then switch off.

give a quick mix and switch off

Delicious chicken gravy ready to serve.

Chicken Gravy Recipe

Expert Tips

  • I used broiler chicken so it got cooked faster in this pot itself. If you use country chicekn then pressure cook for atleast 5 whistles. For broiler chicken pressure cook for 2 whistles.
  • You can use the same recipe for kuzhambu too just adjust with more water and boiling time.
  • Add water quantity according to the gravy consistency.I wanted more gravy so added 1 cup water also make a note that chicken leaves water while cooking.
  • Keep sauteing to get a dry chukka chicken or a semi dry gravy.

Variations

  • You can use either broiler chicken or country chicken as per your preference.
  • Add black stone flower if you like the flavour while tempering.
  • Add coconut if you want more gravy while grinding say 1/4 cup.
  • You can use almonds replacing cashews. There will be no compromise in taste.
  • You can add regular red chillies too instead of kashmiri chillies.

Serving & Storage Suggestion

Serve it with rice, roti, phulka or even idli dosa. This is a delicious chicken gravy that goes well with almost any flatbread or idli dosa variety.

This Chicken Gravy keeps well in room temperature for a day and in fridge for 2 days. If storing in fridge reheat by adding little water and then serve it.

FAQs

1.What is Chicken Gravy made of?

Chicken Gravy is made using onion, tomato, cashews, curd, a blend of spices, spice powders, coriander leaves etc.

2.My gravy is watery, How do I thicken it?

Cashews are the best to thicken a gravy. If you do not want to use cashews replace it with almonds. Other alternate is to mix 1 tbsp cornflour with 2 tbsp water and add it. Cook for few mins until the gravy thickens, you can replace cornflour with gram flour too.

3.What variety chicken is best for this gravy?

Broiler chicken which is tender and fresh is best for this gravy, But for a healthy alternate you can use country chicken too but make sure to cook it accordingly.

Chicken Gravy Recipe

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Gems Cookies Recipe

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Sunday, June 26, 2022

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Friday, June 24, 2022

Sambar Powder | Sambar Masala | Sambar Podi

Sambar Powder is a masala blend of lentils & spices that makes Sambar divinely delicious. Sambar Powder is a handy masala common in most of South India households stocked to make Sambar effortlessly, makes sambar flavourful & tasty too. Sambar Powder Recipe is presented here in home style & traditional versions step by step with video.

Sambar Masala or Sambar Powder is flavourful when made at home rather than buying it from stores. You can feel the difference significantly when you try making sambar with the Sambar powder recipe posted here.

About Sambar Powder

Sambar Powder is a handy ingredient to make tasty, flavourful sambar easily & quickly. Sambar made with this Sambar Powder Recipe makes the dishes tastier – Idli, Dosa, Pongal, Vada, Oothapam gets to another level. Mittu just loves sambar especially this sambar – she would literally drink it with a spoon sometimes. For her sake, sambar is in our menu at least twice a week.

Sambar Powder – Sambar Masala – Sambar Podi

Sambar Powder, Sambar Masala, Sambar Podi, Thanjavur Sambar Podi, Udupi Sambar Powder, Iyengar Sambar Podi, Brahmin Sambar Podi all means one and the same Sambar Powder. Sambar powder is called in different names as they are vary slightly with regions & ingredients but the core Sambar Powder recipe is the same.

Ingredients – Sambar Masala is an assortment of spices!

Sambar powder is an assortment of spices – They have rich medicinal value and makes the dish healthy & tasty to relish.

  • Red chillies or Laal mirch: Red Chillies makes the Sambar powder spicy. The quantity can be adjusted based on the family likings (mild spicy to very spicy). I have used round variety of red chilli for home style Sambar Powder(but you can replace it with regaular chillies too) and the long variety of red chilli for Traditional Sambar Powder. Bydagi & Kashmiri Chillies can also be used individually or with a mix of one or more variety and both of them give excellent colour and are less spicy. 
  • Lentils or Dal: Toor Dal, Urad Dal and Chana Dal are added in equal proportions makes the base of Sambar Powder. Dals influence the taste &colour of Sambar powder. If you do not have urad dal, skip it and increase the other two dals by that quantity. Toor dal and Chana dal is not advisable to be skipped.
  • Coriander / Dhaniya: Coriander seeds is another key ingredient in Sambar Powder. Coriander seeds have a great flavour when crushed and thus the sharp differentiating taste of Sambar Powder.
  • Fenugreek / Methi: Fenugreek seeds gives aroma & nutty, slightly bitter taste to Sambar Powder. Do not use fenugreek more than prescribed quantity as it will make the Sambar bitter.
  • Black pepper or Kali Mirch or Pepper Corn : gives the sharp spicy taste to the Sambar Powder. It helps in digestion and weight loss by improving the metabolism of the body. It also helps to reduce cough and has anti-diarrhoeal properties. 
  • Cumin : also called as Jeera adds earthy, warming and aromatic flavours to Sambar Powder. Jeera also aids in building up our immunity and has anti-bacterial properties.
  • Mustard : Adding mustard is this sambar powder recipe’s speciality as I havent seen many of them adding mustard in sambar powder. Mustard have anti-inflammatory properties and aids in digestion.

What we can make with Sambar Powder?

Of course Sambar!  It can be added for Kuzhambu, Kootu, Poriyal and as a replacement for Kuzhambu Milagai Thool & Curry Masala Powder when you run out of stock with them!

Sambar Powder – Homestyle & Traditional method

  • Homestyle Sambar Masala: Sometimes we do not need answers to all the questions and we are comfortable with it. Especially question like: Why I make Sambar for the 4th time in this week when it is barely Wednesday? Sambar made with my Mom’s sambar powder recipe gives that emotion. This Sambar powder recipe is from my mother’s handwritten book which was originally passed over orally for generations together.
  • Traditional Method Sambar Podi: Iyengar style Sambar podi is famous in South India. Sambar Podi is slightly different from the regular sambar powder with ingredients & the quantity of ingredients.

I have shared both the versions of Sambar Powder for you to try at home and take the home with surprise by the different tastes of sambar each time that keeps them happy even when you make sambar 7 days in a week.  

Is Sambar Powder necessary for making Sambar?

Not necessarily – however having sambar powder handy at home reduces the effort in making sambar all time. We can grind all the spices fresh each time to make Sambar but who would not want to save time unless you are making it big for marriage like function! Make sambar easily with sambar powder.

If you have any more questions about this Sambar Powder Recipe   do mail me at sharmispassions@gmail.com. In addition, follow me on InstagramFacebookPinterest ,Youtube and Twitter .

Tried this Sambar Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Print

Sambar Powder | Sambar Masala | Sambar Podi

Sambar Powder is a masala blend of lentils & spices that makes Sambar divinely delicious. Sambar Powder is a handy masala common in most of South India households stocked to make Sambar effortlessly, makes sambar flavourful & tasty too.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories
Author Sharmilee J

Ingredients

  • 3 cups red chillies 225 gms
  • 3/4 cup coriander seeds 55 gms
  • 1 tbsp fenugreek seeds
  • 1/4 cup urad dal 55 gms
  • 1/4 cup toor dal 55 gms
  • 1/4 cup chana dal 50 gms
  • 1/8 cup pepper corns 20 gms
  • 1/8 cup jeera 15 gms
  • 1 tbsp mustard seeds

Instructions

  • Measure and keep the ingredients ready.
  • First dry roast red chillies along with urad dal till dal turns golden brown and chillies turn slightly browned and crisp,transfer to a plate.
  • Dry roast pepper until crisp,Transfer to plate.
  • Dry roast coriander seeds until golden and aromatic, transfer to a plate and set aside.
  • Dry roast fenugreek seeds until golden, transfer to plate.
  • Next dry roast jeera followed by toor dal until golden brown.Transer to plate.
  • Then dry roast chana dal.
  • Roast till golden brown, set aside.
  • Finally add mustard seeds let it splutter, transfer to the plate and set aside and cool down completely.
  • Transfer the roasted ingredients to a plate and cool down.
  • Transfer the ingredients to a mixer jar.
  • Grind it a fine powder.
  • Allow it to cool down and then store in a clean airtight container.
  • Fresh aromatic sambar powder ready!

Video

Notes

  • Adjust red chillies according to your spice level – 3 cups can be increased to 4 cups or more if you prefer Sambar powder to be spicy.
  • Adding hing is purely optional, add a tsp along with mustard seeds if you are adding hing.
  • The colour of the powder largely depends on the red chilli variety.Also always fry red chillies along with the dal to avoid blackening…if the red chillies turn dark/black then it will affect the colour and taste of the sambar powder too.
    If you are grinding in bulk you can give it to flour mill for grinding which will give a more fine powder too.
  • Roasting turmeric sticks helps in breaking easily so I roasted it, that step is purely optional.
  • Make sure you cool down completely before you grind it.Also after grinding let it cool down before you store.

How to make Sambar Powder

1.Measure and keep the ingredients ready. First dry roast red chillies along with urad dal till dal turns golden brown and chillies turn slightly browned and crisp,transfer to a plate. If dry red chillies is roasted seperately it may get burnt easily so always roast it along with any dal.

2.Dry roast pepper until crisp, let it crackle then transfer to the same plate and set aside.

3.Dry roast coriander seeds until golden and aromatic. Transfer to the same plate and set aside.

4.Dry roast fenugreek seeds until golden. Transfer to the same plate and set aside.

5.Next dry roast jeera until golden brown. Transfer to the same plate and set aside.

6.Then dry roast chana dal until golden brown. Transfer to the same plate and set aside.

7.Dry roast toor dal until golden. Transfer to the same plate and set aside.

8.Finally add mustard seeds let it splutter, transfer to the plate and set aside.

9.Cool down the roasted ingredients completely.

10.Transfer the ingredients to a mixer jar.

11.Grind it to a fine powder.

12.Spread it over a plate to cool down and then store in a clean airtight container.

Fresh aromatic sambar powder ready!

Expert Notes

  • Adjust red chillies according to your spice level – 3cups can be increased to 4 cups or more if you prefer Sambar powder to be spicy.
  • Adding hing is purely optional, add a tsp along with mustard seeds if you are adding hing.
  • The colour of the powder largely depends on the red chilli variety.Also always fry red chillies along with the dal to avoid blackening…if the red chillies turn dark/black then it will affect the colour and taste of the sambar powder too.
  • If you are grinding in bulk you can give it to flour mill for grinding which will give a more fine powder too.
  • Roasting turmeric sticks helps in breaking easily so I roasted it, that step is purely optional.
  • Make sure you cool down completely before you grind it.Also after grinding let it cool down before you store.

Storage

Sambar Masala loses flavour and aroma through evaporation when exposed to too much of light, air so store in airtight container and preferably in a glass container. You can scale up or down the recipe depending on your needs!

Sambar Powder quantity prescribed in this post lasts for about 6 months for us with usage of at least 2 times a week. I usually transfer half of it to a separate container and store it for later use sometimes I refrigerate it. For daily use I use a small container in the kitchen.

Sambar Podi keeps well even for a year, may be after 4-5 months you can refrigerate it.

FAQs

1.What is Sambar Powder?

Sambar Powder is a masala blend of lentils & spices that makes Sambar divinely delicious.

2.How do you make Sambar Powder?

Dry roast spices, lentils, chiili separately and grind them in mixer grinder to make Sambar powder. Alternatively you can sun dry them until crisp and grind it too but roasting gives more flavour.

3.Is all the spices & dals mandatory for making sambar powder?

Yes – use prescribed ingredients which gets tasty sambar. If you are running out of stock, you can skip urad dal, cumin, turmeric and mustard. Additionally you may use hing, roasted curry leaves. Also you can add powders if you do not have in seeds form. You can also add desiccated coconut to make it tastier, but the shelf life comes down by half!

4.Is there any specific variety of red chilli that is used for Sambar powder?

You can use bydagi, Kashmiri chilli or round variety of red chilli for making sambar powder.

5.Why my Sambar powder is too dark?

If any of the spices / dals are over roasted or added with too much of chilli, the sambar powder will be too dark. If it has to with the colour of the red chilli, you need not worry.

Sambar Powder – Traditional Iyengar Style

Ammas sambar powder recipe posted above is the one I’ve been following all these days which I’ve already posted. I always wanted to try the brahmin / iyengar version of sambar powder as I’ve heard its different and aromatic. I couldn’t get hold of a brahmin version of sambar powder recipe so kept searching but finally last week my search ended….I bought virali manjal(turmeric sticks) just for this recipe sake but was skeptical how to grind it at home as am sure it will get stuck in the mixie when its added as such…..When I was telling this to amma she suggested to coarse grind it using mortar and pestle then add it with other ingredients….and the idea worked too .

sambar powder iyengar style

I tried making sambar yesterday and loved it to the core…it has a different flavour and I felt it was more like the sambar served in marriages, Now I am happy that I have 2 versions of sambar powder recipe as record.

Sambar Powder Recipe

Ingredients

1/4 kg dry red chilllies
100 gms coriander seeds
50 gms channa dal
50 gms toor dal
50 gms urad dal
50 gms pepper corns
25 gms fenugreek seeds
50 gms turmeric sticks(Virali Manjal)

Note* – I halved the recipe and tried

Method:

  1. Measure all your ingredients(I halved the orginal recipe).Dry roast red chillies till the chillies turn crisp,Set aside..Dry roast coriander seeds till golden brown,Set aside to cool down.Sambar Powder Recipe - Step1
  2. Then dry roast toor dal, urad dal, chana dal each seperately till golden brown and set aside.
    Sambar Powder Recipe - Step2
  3. Dry roast fenugreek seeds for 2mins,Set aside.Dry roast pepper corns till nice aroma rises and till the spluttering stops.Dry roast turmeric sticks for a minute.
    Sambar Powder Recipe - Step3
  4. Collect all the ingredients and let it cool down.Using a hand mortar and pestle coarse grind the turmeric sticks.Sambar Powder Recipe - Step4
  5. Now add all the roasted ingredients along with the turmeric mixture and grind to a fine powder.Spread in a plate and set aside to cool down.Sambar Powder Recipe - Step5

Store in an airtight container.

Notes

  • If you are adding turmeric powder add it as such for grinding no need to roast.
  • Roasting turmeric sticks helps in breaking easily so I roasted it, that step is purely optional.
  • I prefer adding turmeric sticks as it gives such a nice aroma, am sure that will be missing if we use turmeric powder.
  • Keeps well even for a year, may be after 4-5 months you can refrigerate it.
  • This sambar powder gives a yellow hue color because of the turmeric sticks.
  • Make sure you cool down completely before you grind it.Also after grinding let it cool down before you  store.
  • You can even sundry the ingredients till crisp and then give for grinding.
  • I used my dry mixer for grinding at home.If you are making in bulk then you can choose to give it in mill for grinding.
sambar powder iyengar style

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