Just one more day of vacation …I am ready to pack off my winter break activities and be ready for work. I made a big list of To Do’s and started working toward it only after realizing my break is gonna end. Mostly , they were about refilling the pantry and freezer supplies- Idli podi, home made ghee, home made paneer, home made pancakes, sambhar powder and snacks.
With the new year parties and movies , one can easily slip from the ambitious list of to dos 😉
Well, better late than never, so I decided to give my list a shot and here I am with just two left in my list remaining , which I hope to finish after this post. 🙂
The top of the list was the sambhar powder.
I had enjoyed my mom’s sambhar powder so long and for the first time , I had to use the chili powder from Devon market. I was nervous basically to use it as such and it consumed so much time to assemble the individual ingredients to get the taste of mom’s sambhar. So, I decided to make a sambhar powder, which will be a great companion for cooking and as well save time.
I researched, got opinions and decided to go with the following proportions.
Reshampatti chili powder- 4 cups
Coriander seeds- roasted and ground – 4 cups
Toor dall- 1cup
Gram dall- 1 cup
Fenugreek seeds- 1/3 cup
Mustard seeds – 1/3 cup
Cumin seeds- 1/4 cup
Pepper corns – 1/4 cup
Rice – 1/4 cup
Urad dall – 1/4 cup
The optional ingredients , I left on purpose were curry leaves , turmeric and asfoetida (hing).
Method:
Dry roast the coriander seeds, cool, grind them separately and measure out 4 cups . You can add more coriander if you feel your chili is hotter than usual.
Dry roast the ingredients individually and let them cool.
Powder them in a blender, mix all in a big bowl , sieve once and regrind if needed.
You are sure to feel nostalgic about going to the mills back home. Kids are sure to ask ‘What theee smell..’
But, the effort is worthy and will keep you happy for months to come .
Happy new year everyone!
- A day in Alapuzha backwaters - June 10, 2017
- Theppotsavam - February 27, 2016
- Adhirasam - November 9, 2015
