Tuesday, March 20, 2012

Sambhar Powder

  • 2 1/2 cup dry Red chillies
  • 8 cups Coriander seeds
  • 1/2 cup Channa dal
  • 1/2 cup Toor dal
  • 1/2 cup Urad dal
  • 1/2 cup Fenugreek seeds
  • 4 tsp Turmeric powder
  1. Dry roast all the ingredients in the same order on medium heat till they turn golden brown.
  2. Allow them to cool and grind in a mixer to a fine powder.
  3. Cool it and store it in an airtight container. No need to refrigerate the powder. It will last for more than 6 months.

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