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SAMBAR POWDER
INGREDIENTS
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Oil |
1 tbsp |
Mustard Seed (moti) |
1 tbsp |
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Chana Dal and Urad Dal |
cup each |
Kari Patta |
8-10 |
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Haldi Powder |
1 tsp |
Dalchini (big pieces) |
2 |
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Red Chilly Dry (sabut) |
7-8 |
Jeera |
1 tbsp |
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Black Pepper (sabut) |
15-20 |
Methi seeds |
1 tbsp |
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Coriander Seeds |
2 tbsp |
Heeng (Asafetida) |
tsp |
METHOD
Heat oil in kadahi and half fry the chana dal and urad dal for about 1 minute. Then add all the other ingredients to it. After 2-3 minutes, you will feel the aroma of roasted masala. Remove it from gas. Finely grind it after it cools down. Preserve it in air-tight container for use within next 6 months.
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