Sambhar powder is a spice blend used throughout India, especially the southern states as a flavorant while preparing sambhar( a lentil preparation). Sambhar is a vegetable stew or chowder based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India especially in Andhra Pradesh, Karnataka, Kerala and Tamil nadu. It is eaten with rice or with dosa and idlis or even alone, as a soup. Each state in the South prepares it with a typical variation, adapted to its taste and environment. The availability of ready to use sambhar powder makes sambhar preparation easier and faster. Some common ingredients in sambhar powder are toor dal, red chillies, cumin seeds, coriander seeds, peppercorn dry curry leaves. The powder can be bought from a store or prepared at home. Roast each of the above spices till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This special blend of spice is used in a small quantity at the end of cooking to add a subtle flavour to the cooked lentils. Available in customised qualities as well as packing, the sambhar powder helps to recreate the flavours of whole spices without taking the trouble to roast and ground them individually.
INGREDIANTS: Coriander, Turmeric, Cumin, Chilli, Fenugreek Seeds, Mustard, Salt, Black Pepper, Mustard, Pulse, Caraway, Cloves, Nutmeg, Mace, Cinnamon, Cardamom Seeds, Dry Ginger, Asafoetida.Recipe suggestion:Prepare 500g vegetables such as aubergines, drumsticks, marrow, potatoes, peas, cauliflower, etc.Boil 200g toor dal in 800ml water for 40 minutes. Drain and retain the water.Soak 50g tamarind in 100ml warm water for 30 minutes and extract the pulp. Sieve and transfer to the boiled dal.Separately fry 100g coarsely chopped red onions with 100g chopped tomatoes.Add the vegetables, 20g Sambar Masala and salt to taste and stir fry for 5 minutes.Add the boiled dal and the cooking water and simmer for 20 minutes.
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