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.