INGREDIENT
Red chillies 200 gms
Coriander 100 gms
Bengal gram daal 50 gms
Green gram dal 50 gms
Pepper 25 gms
Cumin seeds 25 gms
Turmeric 2 pieces
Fenugreek 10 gms
Cury leaves a hand full
Crystal salt 1 tsp
Tamarind a small piece
METHOD
Initially fry crystal salt and tamarind seperately. Then fry all the above ingredient except fenugreek,adding half a tsp of gingelly oil for every item .Fenugreek needs to be dry fried till a good aroma comes out of it.No need to fry turmeric. Let it cook and then grind a;; the above ingredient to a coarse powder.
The purpose of tamarind and salt in the above powder is it will retain its freshness till the last spoon.
I would give a suggestion that whenever sambar powder or rasam powder is prepared , prepare it in a small quantity , say for a month.
Red chillies 200 gms
Coriander 100 gms
Bengal gram daal 50 gms
Green gram dal 50 gms
Pepper 25 gms
Cumin seeds 25 gms
Turmeric 2 pieces
Fenugreek 10 gms
Cury leaves a hand full
Crystal salt 1 tsp
Tamarind a small piece
METHOD
Initially fry crystal salt and tamarind seperately. Then fry all the above ingredient except fenugreek,adding half a tsp of gingelly oil for every item .Fenugreek needs to be dry fried till a good aroma comes out of it.No need to fry turmeric. Let it cook and then grind a;; the above ingredient to a coarse powder.
The purpose of tamarind and salt in the above powder is it will retain its freshness till the last spoon.
I would give a suggestion that whenever sambar powder or rasam powder is prepared , prepare it in a small quantity , say for a month.
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