link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: RECIPE FOR SAMBHAR POWDER & RASAM POWDER

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Monday, January 17, 2005

RECIPE FOR SAMBHAR POWDER & RASAM POWDER

SAMBHAR POWDER (Sambhar Podi)1 tablespoon oil
2 cups red chillies
13/4 cups coriander seeds
4 tablespoons cumin seeds
1 1/2tablespoons fenugreek seeds
1 1/2tablespoons black peppercorns
2 teaspoons ground turmeric
2 tablespoons Ulutham paruppu (Udad Dal, Black Gram Dal)
2 teaspoons Kadala Paruppu, (Chana Dal or Bengal gram Dal)
2 teaspoons Tovaram Paruppu (Red gram dal pigeon peas, toor
dal)
All the Dals(Lentils) must be picked over and sun dried.

Preparation Method :
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 - 3 minutes.
**This is a must according to me as only then will the chillies not have the pachha vaadai(Raw smell).
In a heavy saucepan, dry-roast all the other ingredients until they each
give off a strong aroma. (However, do not roast the ground turmeric.)
Place all the ingredients in an electric blender or food processor.
Blend into a fine powder.
Store in an airtight container and use as required.

For Rasam Podi
3 cups coriander seeds
2 cups red chillies (Preferably use Kashmiri chillies as it will give a good colour
and not very spicy.)
1/4 tablespoons cumin seeds
1/2 cup black peppercorns
1 cup Tovaram Paruppu (Red gram dal pigeon peas, toor dal)
a palmful of Kadala Paruppu, (Chana Dal or Bengal gram Dal) --
(Some people add Turmeric to this also but, I would suggest not to, as, Turmeric will give a colour to the rasam and then your sambar and rasam will look the same)
Preparation Method :
All the Dals(Lentils) must be picked over and sun dried.
Fry the ingredients in a dry kadai for a few minutes until the dals turn light brown in color. Let it cool down in a large dry plate. Then dry grind in batches and finally mix together. Sieve out the larger particles and powder them. Mix well and store in a dry airtight container.
Tips :
When preparing the rasam powder, you may add 1/2 cup Curry Leaves. Wash, clean and let it dry. Then fry this separately, not with the rest of the ingredients, until crisp. Powder with the other ingredients. This will add a very nice aroma and taste to the Rasam.
Also make sure NOT to sieve into a very fine flour like powder. Doing so may cause the rasam to be very thick and spicy. Let it be a slightly coarse powder.
Store in an airtight container and use as required.
This quantity would be sufficient for 2 people for about 2 - 3 months.
Secret : One secret is when you make rasam, Saute(Taalichukotardhu/porichukotardhu) mustard seeds and jeera in pure home-made ghee. This will give a very good flavour to the rasam.
Hope you Enjoy the sambhar and Rasam
(Refer to the South-Indian Recipes section of my blog for the recipe of Sambhar and Rasam)

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