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sambarpowderrecipewithstepbystepphotoshomemadesambarpowderrecipe. Gujarat
manyreadershadrequestedforsambarpowderrecipe.thepostwasinthedraftsfrom
Hyderabad
quitesometimeandduetonavratriididnotaddtherecipe.
IndianStreetFood
sofinallyaddingthemethodandrecipeformakingsambarpowderathome.therecipeis IndoChinese
frommymomandgivesareallygoodsambarmasala.
Karnataka
beforemakinganyhomemadepowderorspicemix,pleasefollowsome
suggestionsmentionedbelow: Kerala
Konkan
Maharashtra
NorthIndian
Punjabi
SouthIndian
TamilCuisine
usespiceswhicharefreshandintheirshelfperiod.
pick,cleanthespicesofstonesetc.especiallyforspiceslikecorianderseeds,
http://www.vegrecipesofindia.com/sambarpowderrecipehomemadesambarpowder/ 2/20
10/11/2015 sambarpowderrecipe|homemadesambarpowderrecipe
pick,cleanthespicesofstonesetc.especiallyforspiceslikecorianderseeds,
fenugreekseedsandcuminseeds.
makesurethatthedryredchiliesdonothavemoldfrominside.justbreakthemand
checkifthereisanywhitishorgreyishmoldinside.theyshouldfeelcrispontouch
andnotmoist.
docheckforsmallinsectswhichdoappearinspiceslikecorianderseeds.alsothe
corianderseedsshouldfeelandlookfreshandcrisp.iftheyappeartohavemouldor
arenotaromatic,thenthrowthemaway.
thisrecipeyieldsabout200gramsofsambarpowder.imakethisrecipeanduseit
for3to4months,sinceidonotmakesambareveryday.imakeitonceortwiceaweek.
sothissmallamountsuffices,ifyoumakesambaronceaweekoroccasionally.
sambarpowderrecipecardbelow:
PREPTIME COOKTIME TOTALTIME
10 mins 20 mins 30 mins
sambarpowderfresh,aromatic,homemadesambar
powdermadewithroastedspices.
AUTHOR: dassana
RECIPE TYPE: condiments
CUISINE: south indian, tamilian
SERVES: 200 grams
cupcorianderseeds,40grams
2tbspcuminseeds/jeera
16to18dryredchillies
1.5teaspoonfenugreekseeds/methiseeds
1tbspblackpepper/kalimirch
2tbspchanadal/splithuskedbengalgram
1tbspuraddal/splithuskedblackgram SAVE PRINT
cupcurryleaves/kadipatta
tbspmustardseeds/rai
tbspasafoetida/hing
tbspturmericpowder/haldi
INSTRUCTIONS
1. heatapanandthenaddcupcorianderseedsand2tbspcuminseeds.
2. onalowflame,stirandroastthecorianderandcumin,tilltheybecomefragrant
andchangecolor.itjusttakes1to2minutesinalowflametoroastthese.they
shouldsmellaromatic.
3. thenremovefromthepanandaddtoalargeplateortray.
4. wipethepanwithacottonnapkinandadd16to18dryredchilies.removethe
crownfromtheredchilies,beforeroastingthem.
5. roasttheredchilies,stirringthemtilltheychangecolorandyoucangettheir
pungentsmokyaroma.placetheroastedredchiliesinthesameplate.
6. nowadd1.5tspmethiseeds.stiroftenandroastthem.roasttilltheyget
browned.removeinthesameplate.
7. add1tbspblackpepper(kalimirch).stiroftenandroast.theblackpepperswillget
aromaticandthisisthetimeyouremovethemfromthepan.addroastedblack
pepperstothesameplate,whereallthespicesarekept.
8. nowadd2tbspchanadaltothesamepan.keeponstirringatintervals,while
roastingthechanadal.chanadaltakeslongertocookthanthespices.thedal
shouldgetbrownedorgolden.foruniformcookingandcolor,keeponstirring
them.removeasideinthesameplate.
9. nowadd1tbspuraddaltothepan.keeponstirringtheselentilstoowhile
roastingthem.roasttilltheybecomegoldenandyouagetanicewaftofthe
roasteduraddal.removetheminthesameplate.
10. nowaddcupcurryleaves(freshordried).roastthecurryleavestilltheleaves
becomecrisp.keepaside.
11. nowaddtbspmustardseeds(rai).whenallthemustardseedsfinishpopping,
thenremovethemandkeepaside.
12. switchofftheflamenowandaddtbsphinginthepan.quicklystirassoonas
youaddhing.
13. justthecolorneedstochangeofthehingandyoushouldgetitsaroma.remove
andkeepaside.
14. nowletalltheroastedspicescooldownandcomeatroomtemperature.
15. inyourgrinderjar,addthespices.alsoaddtbspturmeric/haldi.igroundintwo
batches.dependingonthesize,youcangrindin2to3batchesorinonego.
16. grindtoafinepowder.
17. removeonaplate.ifgrindinginbatches,removethegroundmasalaonaplate
andmixverywell.duetogrindingthesambarpowderwillbecomewarm.
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andmixverywell.duetogrindingthesambarpowderwillbecomewarm.
18. oncethemasalacoolsatroomtemperature,thenspoonitcarefullyinajar.
19. dotapandshakethejar,sothatthesambarmasalasettlesdownwhilefillingthe
jar.
20. closetightlywithalidandkeepatroomtemperature.
21. addsambarmasalapowdertothesambarrecipeswhenevermakingthem.
TipsforBeautifulSkin
GettherightbeautytipsforyourskinfromtheExperts.ApplyNow!
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stepbystephomemadesambarpowderrecipe:
1.heatapanandthenaddcupcorianderseedsand2tbspcuminseeds.
2.onalowflame,stirandroastthecorianderandcumin,tilltheybecomefragrantand
changecolor.
3.itjusttakes1to2minutesinalowflametoroastthese.theyshouldsmellaromatic.
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10/11/2015 sambarpowderrecipe|homemadesambarpowderrecipe
4.thenremovefromthepanandaddtoalargeplateortray.
5.wipethepanwithacottonnapkinandadd16to18dryredchilies.removethecrown
fromtheredchilies,beforeroastingthem.
6.roasttheredchilies,stirringthemtilltheychangecolorandyoucangettheirpungent
smokyaroma.placetheroastedredchiliesinthesameplate.
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7.nowadd1.5teaspoonfenugreekseeds(methiseeds).stiroftenandroastthem.
8.roasttilltheygetbrowned.dontburnthem.
9.removeinthesameplate.
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10.add1tbspblackpepper(kalimirch).
11.stiroftenandroast.
12.theblackpepperswillgetaromaticandthisisthetimeyouremovethemfromthe
pan.addroastedblackpepperstothesameplate,whereallthespicesarekept.
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13.nowadd2tbspchanadaltothesamepan.
14.keeponstirringatintervals,whileroastingthechanadal.chanadaltakeslongerto
cookthanthespices.thechanadalshouldgetbrownedorgolden.foruniformcooking
andcolor,keeponstirringthem.removeasideinthesameplate.
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10/11/2015 sambarpowderrecipe|homemadesambarpowderrecipe
17.nowadd1tbspuraddaltothepan.
18.keeponstirringtheselentilstoowhileroastingthem.roasttilltheybecomegolden
andyouagetanicearomaoftheroasteduraddal.removetheminthesameplate.
19.nowaddcupcurryleaves.
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20.roastthecurryleavestilltheleavesbecomecrisp.keepaside.
21.nowaddtbspmustardseeds(rai).
22.whenallthemustardseedsfinishpopping,thenremovethemandkeepaside.
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23.switchofftheflamenowandaddtbsphinginthepan.
24.quicklystirassoonasyouaddhing.
25.justthecolorneedstochangeofthehingandyoushouldgetitsaroma.removeand
keepaside.
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26.nowletalltheroastedspicescooldownandcomeatroomtemperature.
27.inyourgrinderjar,addthespices.alsoaddtbspturmeric/haldi.igroundintwo
batches.dependingonthesize,youcangrindin2to3batchesorinonego.ihaveused
turmericpowderandnotturmericroot,asturmericrootisdifficulttogrindinmy
mixergrinder.butyoucanuse2inchesdriedturmericroot.justcrushtheturmericroot
tosmallbits,inamortarpestlebeforeaddinginthegrinderjar.
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28.grindtoafinepowder.
29.removeonaplate.ifgrindinginbatches,removethegroundmasalaonaplateand
mixverywell.duetogrindingthesambarpowderwillbecomewarm.
30.assoonasthemasalacomesatroomtemperature,thenspoonitcarefullyinajar.if
themasaladoesnotbecomehotorwarmwhilegrinding,thendirectlyyoucanstorethe
masalainthejar.
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31.dotapandshakethejar,sothatthesambarmasalasettlesdownwhilefillingthejar.
32.closetightlywithalidandkeepatroomtemperature.
33.addsambarmasalapowdertosambarrecipeswheneveryoumakethem.fora
servingof4,youcanaddabout2to3teaspoonsofthissambarmasalapowderintheany
sambarrecipe.
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