Sambar, a popular southern Indian sauce. Sambar is usually eaten with rice, lentil donuts (vadas), rice cakes (idlis) and crepe rice (dosas).
material
Method 1:
750 grams of dried red chili
1 kg of dried coriander seeds
200 gr comes out
100 gr channa
50 gr defaults
50 grams of fenugreek seeds
50 gr turmeric (dry)
50 gr black pepper (optional)
100 gr curry leaves (dry)
25 gr jeera
10-15 gr asafoetida
Method 2:
1.1 kg of chili
1.5 kg of coriander
100 grams of turmeric
200 gr jeera
200 gr Thoor dhal
200 gr channa
100 gr fenugreek
100 gr urad dhal
20 gr asafoetida
200 grams of curry leaves
100 grams of Moringa leaves
100 gr of rice
Method 1 of 2:
Raw materials
1
Collect all ingredients.
2
Mix all ingredients well.
3
Dry the ingredients or bake to dry on the stove.
4
Grind the mixture to make a fine powder.
5
Sambar powder is ready!
6
Store the powder in a tightly closed container.
Dry Fried Ingredients
1
Fry all ingredients to dry. Stir to mix it evenly.
2
Let it dry. If possible, place it directly in the sun. If you can't, dry it in a warm area.
3
Grind until it becomes powder.
4
Store in a tightly closed container.
5
Use. Strain rice grains. Rice is added so that the mixture does not clot. Then use as needed.