UDUPI STYLE SAMBAR POWDER RECIPE
Coriander Seeds Dhania
Cumin Seeds Jeera
Fenugreek seeds methi
Split Black gram Urad dal
Bengal Gram Chana Dal
( both guntur and byadgi mixed )
– fist ful
Oil to roast
In a kadai / pan , add few drops of oil and roast each ingredients seperately till they turn crisp .
Finally take a big kadai. Add all the roasted ingredients and mix well .
Once the roasted ingredients attain room temperature ,in a mixer , grind everything to a smooth powder .
Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Use as required to make sambar .Do not use wet spoon or wet hand to have a good shelf life.
Do try this flavourful masala.. will soon post udupi style sambar .. Enjoy !!!
To make sambar powder in large quantity , increase everything proportionately. ie. if you have taken 2 cups dhania , add jeera 1/2 cup .
You can increase / decrease red chilli quantity based on your preference .
Use both byadgi ( kashmiri ) chilli and guntur variety chilli . byadgi gives nice color and guntur is for spiciness .
The blend stays good for years! You can also divide the quantity , pack in ziplock and store in refrigerator. I usually prefer to make smaller and more frequent batches of Sambar powder
You can even add few spoons of it while making various stir fries / curries / rice bath .
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