Recipe - Sambar Powder I (Sambar Podi I)

1 tablespoon Oil
2 cup Red chillies
1 Three fourths cn Coriander seeds
4 tablespoon Cumin seeds
1 One half tablespoon Fenugreek seeds
1 One half tablespoon Black peppercorns
1 One half tablespoon Brown mustard seeds
2 teaspoon Ground turmeric
2 teaspoon Bengal gram dal; picked over
& rinsed (yellow split
peas, channa dal)
2 teaspoon Red gram dal (pigeon peas;
toor dal), picked over &
rinsed
2 teaspoon Poppy seeds
2 lg Sticks cinnamon bark
A few curry leaves

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies
and saute for 1 3 minutes.

In a heavy saucepan, dryroast all the other ingredients until they each
give off a strong aroma. (However, do not roast the ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend
into a fine powder.

Store in an airtight container and use as required.

Makes 7 ounces.

From Dakshin, Vegetarina Cuisine From South India by Chandra Padmanabhan.

Recipe by: Dakshin by Chandra Padmanabhan Posted to BakeryShoppe Digest V1
#176 by Sharon Raghavachary schary@earthlink.net on Jul 31, 1997