Saambaar Powder by Videojug Team (on Videojug)

How To Make Sambar Powder
How to make sambar powder is a great recipe that is bound to become a Videojug favourite. So why not take a look and see if it's something you might like to try!

You will need Units: Metric US Imperial UK Imperial
■10 dried red chilies
■1 tbsp turmeric
■30 g coriander seeds
■1 tbsp oil
■21 g cumin seeds
■30 g chana dal
■14 g black peppercorns
■1 tsp black mustard seeds
■30 g urad dal
■14 g fenugreek seeds
■¼ tsp ground asafoetida
Serves:
1 servings
Cooking Time:
6 minutes


Step 1: Deseed the Chilies
Cut the chilies open and remove the seeds.

Step 2: Roast the Spices
Add all the whole spices to a heavy frying pan and dry roast for about 5 minutes.

Step 3: Add Asafoetida and Turmeric
Once the dry spice seeds have stopped spattering, add in the asafoetida and turmeric.Stir for 1 minute.Remove the spice mixture from heat and pour into a dry bowl.

Step 4: Fry the Dal
Fry the dal in the frying pan in some hot oil until they darken.Make sure you stir frequently to prevent the dal from burning.

Step 5: Mix the Dal with the Spices
Mix the fried dal with the spices that you put aside in the dry bowl. Allow the mixture to cool.Grind the mixture.

Step 6: Storage and Usage
The sambar powder can be used to flavor pulses, braised and stewed vegetables and sauces.It can be kept for 3-4 months if stored properly in an airtight container