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Spicy Sambar Podi At Home
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RECIPE
INGREDIENTS
1 tablespoon vegetable oil
2 tablespoons bengal gram, hulled, split
1⁄4 cup toor dal
1 teaspoon asafoetida powder (hing), powder
40 dried red chillies, mild, preferably goondu milagai, whole
1/3 cup coriander seeds (sabut dhaniya)
1 3⁄4 teaspoons fenugreek seeds
1/3 cup curry leaves, loosely packed
1 teaspoon cumin seeds (jeera)
COOKING METHOD
- In a large kadhai or wok, over medium heat, heat the oil. When hot but not smoking, slide in the bengal gram, toor dal, asafoetida powder and whole red chillies, and sauté for just 10 seconds before adding the coriander seeds. Stir continuously for about 2 minutes.
- Now add the fenugreek seeds, curry leaves, and cumin, and continue to stir for another 1 minute.
- Remove from heat and allow to cool before grinding in a blender to a powder.
Cook’s Note: Sambar Powder can be stored in an airtight container in the refrigerator for up to 10 days before losing its flavor.
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
- In a large kadhai or wok, over medium heat, heat the oil. When hot but not smoking, slide in the bengal gram, toor dal, asafoetida powder and whole red chillies, and sauté for just 10 seconds before adding the coriander seeds. Stir continuously for about 2 minutes.
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