Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 3 | Tablespoon | Chilly Powder, Red | Roast and Powder |
| 1 | Teaspoon | Turmeric Powder | Roast and Powder |
| 1 | Teacup | Coriander/Dhania | Roast and Powder |
| 3 | Tablespoon | Jeera/Cumin Seeds | Roast and Powder |
| 1 | Tablespoon | Pepper Corns | Roast and Powder |
| 1, 1/2 | Teaspoon | Mustard Seed | Roast and Powder |
| 1 | Teaspoon | Methi - Fenugreek | Roast and Powder |
| 2 | Tablespoon | Dhal, Chana | Roast and Powder |
| 1 | Tablespoon | Dhal, Urid (white) | Roast and Powder |
| 1/2 | Teaspoon | Asafetida (Hing) | Roast and Powder |
| 2 | Tablespoon | Curry Leaves | Roast and Powder |
Method
1. Dry roast all the items separately on low flame except chili powder,turmeric and asafoetida .
2. Grind together with turmeric and asafetida to a fine powder.
Store in an airtight jar. You can use this sambar-powder as and when you want for up to one year.
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