SAMBAR POWDER

I usually make sambar freshly grinding all the spices with coconut. Once in a while when time is short I go for  "podi potta "sambar because it saves a lot of time required for roasting and grinding.

Sambar podi is made taking all the spices except coconut in the same ratio as in "varatharacha sambar"( coconut is avoided for increased shelf life of the powder. If coconut is fried well then sambar will taste like "theeyal", another dish made with roasted coconut.)

Eventhough it is possible to roast the spices and dal in one go it is safer to roast each ingredient seperately.

INGREDIENTS

1. Malli (coriander seeds) - 2/3 cup

2.Fenugreek seeds (uluva) - 1 table spoon

3. Chana dal (kadala parippu) - 1/4 cup

4. Asafoetida (perumkaayam) - 3/4"cube (or 1 table spoon powder)

5. Turmeric powder - 1 tea spoon

6. Dry red chillis - 21 (I took 14 normal chillis and 7 Kashmiri chillis If you like the sambar spicy increase the no of chillis)

7. Coconut oil - 1 tea spoon (optional.; the spices can be dry roasted)

METHOD

1. Cut perumkayam into 3-4 pieces. Break each chilli into 2 or 3 pieces and remove the seeds.

2.  Heat oil in a kadai. Roast fenugreek, chana dal and coriander seeds one by one stirring continuously. Now add the chillis and fry till the color starts changing Switch off stove and add turmeric. Stir well.

3. Grind well and store the powder in an air tight container.