Home Made Sambhar Powder-Authentic Tasty Ingredient from South India!!!!!!!Curry powder/Champaaram.)))))))

Hello Everyone!!!!!!!!!!!!!!

The recipe which we are going to see now is a very simple one but the most flavoured recipe in many south indian dishes.

Sambhar powder is one which we use frequently and it is the one which enhances tastes to the whole dish.This powder differs form each house and every individual will have some minute difference in preparing this.

This powder was originated from South India only.The old word for this is Champaaram and it is sometimes called curry powder .

Sambhar is one dish which we people eat mostly. You can prepare varieties with this powder like,Sambhar,Sambhar Idli,Sambhar Vada etc.....

So this post is specially for my friends who are in abroad who kept asking me for the powder i am using at home. I myself learnt this sambhar powder only few years back.

You can grind all these below ingredients in a churner also if you do not have a provision to grind in a mill or elsewhere. First i used to do the same but now i am preparing the same for every 6 months and storing it as i use this powder only for my vegetable curries, vegetables,etc.You can find in my posts that i will mention this powder.

I will us this in my vegetable rice also to give a enhancing flavour.Many will think weird but really try it, you will get a fantastic taste. And i also use in  some specific dal varieties at the end.

So now let's see how to make this one!!!!!!!!!!!!

Serving                      - 6 Months

Cooking Time           - 10 mins

Ingredients:

1.)Mustard Seeds                                            - 100 gms

2.)Coriander Seeds                                         - Half a kilo

3.)Red Chillies                                               - Half a kilo

4.)Compounded Asafoetida                          - 1 packet(as shown in the picture)

5.)Virali Manjal                                            -As shown in the picture

6.)Black pepper Round Full                         -100 gms

7.)Jeera/Jeeragam/Cumin                             -100 gms

8.)Curry Leaves                                           -Like 3 full bunches

9.)Red Gram/Thuvuram parupu                  -250 gms

10.)Fenugreek Seeds                                   -100 gms

                         -


Method:

1.)Dry roast all the above ingredients in a kadai and fry them till light brown and take it and allow
    it to cool.

2.)Then grind them into a fine powder.Put all the ingredients togethor and grind.Do not grind them
     seperately and then mix, it will not give a good taste. I roasted one by one and put them in a large
     vessel and mixed them well and then grinded.

Note:

1.)Do not fry any of them in oil.Only dry roast them.

2.)Mustard seeds will fully pop up.Do not worry.

3.)Verali manjal is optional to dry roast.You can grind it as such also.Mostly try to use only this
    because Turmeric powder/manjal powder will definitely have atleast half percent taste. So
    try to use only this to the maximun.

4.)You can roast all these in microwave owen also.I have tried this one last time.It came out 
    pretty well.Curry leaves can easily be roasted in owen.Try and see if you want.I will try to 
    post sometime the method i used in owen also. 

5.)Only when you roast all the ingredients, you will not have any bugs or any other stuffs
    when you store for a longer period. 

6.)If you go out for months time, you can refrigerate the same in a air tight container and go.

7.)For me the above quantity comes for 6 months but it depends upon the usage. 

Bon Appetit!!!!!!!!!!!!

Ishwarya Balaji!!!!!!!!!!!!!!!!!!!!!!!!