Masala powders can be easily made at home. When you make masala powders at home, you can ensure that they are prepared with high quality ingredients and in a hygienic manner. Moreover, home-made masala powders add to the taste and aroma of the food you prepare. Let us start preparing sambar powder.
Ingredients:
Ingredients:
Red chillies
– 4 tumblers or 800ml measure (குண்டு மிளகாய் வத்தல்)
Dhania/coriander seeds
– 2 tumblers or 400ml measure
Bengal gram dhal – ¾ tumbler or 150ml measure
Toor/red gram dhal – ¾
tumbler or 150ml measure
Urad/black gram dhal –
1 tumbler or 200ml measure (optional)*
Dried turmeric root
– 3-4 pieces (விரளி மஞ்சள்)
Peppercorns –
1 tablespoon
Methi seeds –
2 tablespoons
*Urad dhal, when used, improves sambar/ kuzhambu consistency.
Note: One tumbler is equivalent to standard teacup of 200ml capacity.
Note: One tumbler is equivalent to standard teacup of 200ml capacity.
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| Sambar Powder/ Kuzhambu Powder (சாம்பார் பொடி (அ) குழம்பு பொடி) |
Method: Dry all the ingredients in
the Sunlight for a day. If this is not possible, heat a kadai and roast the
ingredients separately on low flame till they become hot to touch. Spread the ingredients on a paper, cool to room
temperature and grind them into a very fine powder. It may be difficult to grind
sambar powder ingredients using an ordinary kitchen mixer-grinder. Hence, get the
ingredients powdered in a neighbourhood grinding mill. Sambar powder is hot when
collected fresh from the grinding mill, due to the heat generated during the
grinding process.
How to store: Allow the powder to cool to room temperature. Then store in an air tight container. Transfer a desired quantity to a smaller container for daily use. Always use a dry spoon for handling the powder. If stored and handled properly, sambar powder remains fresh for several months. This powder can be used for making sambar and varieties of kuzhambu.
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How to store: Allow the powder to cool to room temperature. Then store in an air tight container. Transfer a desired quantity to a smaller container for daily use. Always use a dry spoon for handling the powder. If stored and handled properly, sambar powder remains fresh for several months. This powder can be used for making sambar and varieties of kuzhambu.
If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter' or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!
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