Sambhar Powder
Ingredients:
Red Gram Dhal (Toor Dhal) : 2 tbsp
Bengal Gram Dhal : 2 tbsp
Coriander Seeds : 3/4 cup
Red chilly : 1 cup
Asafoetida : 3 times pepper size.
Black Pepper whole seeds : 1 tsp
Cumin (Jeera) Seeds : 1 tbsp
Parboiled Rice : 1 tbsp
Fenugreek : 2 tspn.
Turmeric : 1/2 inch.
Method:
Heat a heavy frying pan and dry-roast all the ingredients separately with a drop of oil.
While Roasting, heating should be medium, so that none of the ingredients won't turn black.
Every Ingredient should be stirred frequently during roasting to prevent burning.
Jeera should not be roasted , instead it can be heated little, which will make easier to make fine powder.
Parboiled Rice should be turned to puffy rice( i.e pure white)
Once each ingredient gives a strong aroma during roasting, remove from pan, cool it down.
Grind the ingredients finely through a mixer or any other food processor.
You can make a larger quantity of sambhar powder by using the above ingredients in the same ratio.
Always store the powders in a airtight container or Zip bags to pertain its aroma for longer period.
If possible keep the powders in the refrigerator to retain its aroma.
Kolambu Powder:
For making Kolambu Powder just add one more ingredient urud dhal - 2tbsp to the above ingredients.
Remaining Ingredients and procedure are same as Sambhar Powder.
tsp : Tea Spoon
tbsp : Table Spoon