Among the most essential powders found in every Southindian Sambhar powder / huli pudi is one of them. Sambhar powder is flavourful and aromatic coarsely powdered spices. There are plenty of Sambhar powder recipes which are prepared with varying ingredients which also vastly changes by region to region. Adding thid powder enhances the taste of lentil and vegetable stew. This makes the stew tastier and flavourful. This recipe which I am sharing is an age old recipe used by my mother , grand mother and her ancestors. I usually make it in large quantity and store. This recipe is very easy to prepare .
Ingredients
- Byadgi Chilli :250gm
- Guntur Chilli : 250 gm
- Kashmiri Chilli : 10.no.
- Coriander seeds : 500gm
- Channa dal: 400gm
- Urad dal : 250 gm
- Cinnamon sticks : 8no.
- Buds ( Marathi moggu) :5gm
- Curryleaves: 1 small bunch
- Oil : 1 tbsp
Instructions
-
In a thick bottom kadai ,Add Channa dal and dry roast them on a medium flame till aromatic and golden brown. Transfer it to plate.
- To the same kadai add urad dal and dry roast till light brown and aromatic. Transfer it to a plate.
- To the same kadai add coriander seeds and dry roast till raw smell is gone. Transfer it to plate.
- Now add 1tbspn oil to the kadai add cinnamon sticks and buds . Fry well.
- To this add Guntur,Byadgi and kashmiri chillies. fry well for 5 minutes,
- Add 1 small bunch of curry leaves, fry wellfoe 20 minutes on a medium flame,
- Transfer it to a plate and allow it to cool.
- Grind all the ingredients together to a fine powder. Store in dry airtight jar. Use when needed.
Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of sambhar with little variations etc..
