My sister’s world-famous SAMBHAR POWDER

Christmas came and went by and pretty soon 2016 will arrive with all its pomp and glory. I am looking forward to it but also kind of not looking forward to it, if it makes any sense. It scares me that Time is flying by. There is so much to do- worlds to see, galaxies to explore and destinies to fulfill and TIME…..it just refuses to wait for me. But it also excites me that the Future is on its way to become Present and great times are ahead for us!!

I have never been a ‘Resolution’ making girl. But every now and then, I surprise myself. I am setting quite a few goals for myself this year. From physical health to emotional well-being, from being more patient to being happier…….it is all there on my list. This year, I have an additional category – more than curry. More than anything, I resolve to maintain my focus and consistency. Few goals will be hit and few will be missed but one goal that I would not want to miss is to improve my cooking skills, learn and dare to try out new things.

My sister is a fabulous cook. I have been after her life to do a guest post on my blog. Even after a lot of groveling, I didn’t get her to do that (we are talking about 2015 only. I haven’t given up yet!) but I got her famous Sambhar powder recipe. ummm……..I’ll take that, for now!! It might not be world famous yet but it’s almost there :). Light years ago, she went and settled down in Bangalore (after marriage) and we missed her. Then we started getting these Sambhar powders, Idli-Podis and whatnots every time she visited us and we stopped missing her :). Something good finally came out of her settling down thousands of miles away.

This Sambhar Powder is nothing like the ones available in stores. The Sambhar that you make with this Powder cannot be described. It can only be experienced! It can only be tasted! And it can only be savored! Be prepared to be ruined…. because after this, you will not like most of the Sambhars out there. Don’t say I didn’t warn you!

Yum

My sister’s world-famous SAMBHAR POWDER

Prep Time: 30 minutes

Yield: 600 gms powder

Ingredients

• 100 gms Byadagi chilies
• 50 gms Gundu/Ramnad chilies
• 200 gms Coriander seeds
• 60 gms Cumin seeds
• 20 gms Black pepper corns
• 10 gms Fenugreek seeds
• 1.4 gms Asafoetida
• 10 gms Mustard seeds
• 20 gms Turmeric Powder
• 50gms Curry Leaves (just leaves, no stem)
• 60 gms Chana Dal
• 30 gms split white Urad Dal
• 1 tbsp. oil

Instructions

1. Take a pan. Roast coriander seeds until fragrant. Take it out on a plate and let it cool down.
2. Since the roasting time of all the spices is different, we will roast them one by one. Next take cumin seeds and repeat Step 1.
3. Next comes black pepper corns, then Fenugreek seeds, then Mustard seeds, then Chana dal and then Urad dal.
4. Next comes curry leaves. Roast them until they are completely dry and crisp.
5. Lastly in the pan, take oil, add the chilies and mix well until they are coated with oil slightly. Roast them until fragrant and slightly crisp. Then let them cool down in a plate.
6. After all the spices cool down, grind them in the grinder along with asafoetida and turmeric powder.
7. Store it in an airtight container and refrigerate. Refrigeration keeps the powder fresh for a very long time.

Notes

Byadagi can be substituted for a low-heat, good color-giving chili and Ramnad can be substituted by a high heat, round chili. But that should only be if you are not able to find these specific ones.

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