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1. Coriander seeds - dhaniya seeds.
2. Toor dal.
3. Chana dal.
4. Cumin seeds - jeera.
5. Urad dal.
6. Methi - fenugreek seeds.
7. Mustard seeds - rai.
8. Handful of curry leaves - kadi patta.
9. Black pepper - kali mirch.
10. Whole kashmiri red chilli - lal mirch, adjust to your spice level.
11. Turmeric - haldi.
Firstly, in a thick bottomed pan add ½ cup of coriander seeds.
dry roast on low flame till they turn aromatic.keep aside and allow to cool completely.further, add 2 tbsp toor dal, 2 tbsp chana dal, 2 tbsp urad dal, 1 tbsp cumin seeds and ¼ tsp methi.dry roast on low flame till they turn aromatic.transfer to the same mixer and keep aside.additionally, dry roast mustard seeds, till they splutter.again transfer and keep aside.now, add in handful of curry leaves, 1 tsp black pepper and 20 whole kashmiri red chilli.dry roast on low flame till the chillis puff up and curry leaves turn crisp.also add in 1 tsp turmeric and ¼ tsp hing.dry roast just for 2-3 seconds till they turn aromatic.transfer to the blender and allow to cool completely.now blend to fine and smooth powder.finally, sambar powder is ready, store in a air tight container and use to prepare sambar recipes.