SAMBAR POWDER

WHISKAFFAIR'S Scribbled Underline White Scribbled Underline

Add Bengal gram lentils and split and skinned black lentils (white urad dal) to a flat, large and wide pan.

[{"selector":"#anim-57a6394c-dc8b-411c-ad07-42b6b506401f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-56e16808-b035-4205-b458-8cc2aac10b76","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b0a5acf9-b124-4519-ad6f-7b2ab5bdb116","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f6489162-952a-44dc-a1a7-384a0d1eb94a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Roast on medium-low heat until they’re golden brown in color. Keep aside.

[{"selector":"#anim-77938c0f-1620-44e2-8416-ca9521026cb8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5242d542-b964-4fe4-8232-ba0b9d57a3f2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4d65254d-9858-4c87-aaee-e9d65305ccfa","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5a887b4a-99cc-4814-8c96-60acc0b5071f","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns to the same pan

[{"selector":"#anim-ed63c19d-32dc-4dc3-8c06-884683a49d56","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c0ac744f-12d1-49b0-9aff-274b5387b36a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-04770225-eaeb-4d32-a7e4-e7b93770bd68","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c835fe75-578a-413f-86de-2fab78544944","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Roast on medium-low heat until they are lightly browned and fragrant (3-4 minutes).

[{"selector":"#anim-72dd321a-4288-4765-a57d-0e0df3b5b63f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6bf74965-02ca-4733-b910-3946087fabeb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e4289649-80e3-467a-a672-c1e31c97d5a9","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7916c5af-19b6-4635-8469-ad7c9dbeb54c","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Add Kashmiri dry red chilies to the same pan and roast on medium-low heat until they are crisp. Keep aside.

[{"selector":"#anim-766a0b9a-af13-43a8-a4a2-3377b00b25fb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c27369de-9479-48c5-abfd-15ea58f0cbe7","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a0464144-528f-4c4c-91b1-a0c2e061492d","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-42883231-8123-4bb5-a7e9-b630b52ea719","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Add curry leaves to the same pan and roast on medium-low heat for 2-3 minutes until they are crisp. Keep aside.

[{"selector":"#anim-0c241981-5a72-4433-a0b0-a0ebd4bb2926","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e34cd872-332c-4208-9c5b-efda4d008b7f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5de563c4-06d3-4758-a13a-9f8488d809ee","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c4734dbf-7fad-4289-8747-b1a6ddfe3f82","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Cool the roasted ingredients completely.

[{"selector":"#anim-995b99b3-6b8b-4ba8-9785-e28573f71d69","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bf517cd3-17f5-4ef2-9fcf-7a10a7c1c3d6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b9e80492-e7bc-4240-a841-a8acd020042b","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b85b85f-52cf-44f9-9f13-5caafff79b60","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Add the roasted ingredients to a spice grinder along with asafoetida.

[{"selector":"#anim-23cb8cf5-c189-4e48-8720-7f4794af3c31","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-35ed52b7-7551-4e6b-8d5d-c7c6b4816432","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9f9f4910-d70b-4dbb-9f71-c836ea32acb8","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ec75d617-90d6-43e5-9af2-aa37bc727a4f","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

Grind to make a fine powder.

[{"selector":"#anim-f51af207-cc60-4b78-844e-200eab42f5ed","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6bb3b76d-721d-439c-b34c-d4b46a15219d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-850abf63-7e39-4f9a-93dd-391bcef47094","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2165caa4-c4a6-4464-bd2b-75a827a99042","keyframes":{"opacity":[0,1]},"delay":400,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Swipe Up

HOMEMADE SAMBAR POWDER IS READY!

[{"selector":"#anim-3db1367b-a984-48bf-a4aa-9bf3714eb448","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] FULL RECIPE

SAMBAR POWDER

Add Bengal gram lentils and split and skinned black lentils (white urad dal) to a flat, large and wide pan.

STEP 1

Roast on medium-low heat until they’re golden brown in color. Keep aside.

STEP 2

Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns to the same pan

STEP 3

Roast on medium-low heat until they are lightly browned and fragrant (3-4 minutes).

STEP 4

Add Kashmiri dry red chilies to the same pan and roast on medium-low heat until they are crisp. Keep aside.

STEP 5

Add curry leaves to the same pan and roast on medium-low heat for 2-3 minutes until they are crisp. Keep aside.

STEP 6

Cool the roasted ingredients completely.

STEP 7

Add the roasted ingredients to a spice grinder along with asafoetida.

STEP 8

Grind to make a fine powder.

STEP 9

HOMEMADE SAMBAR POWDER IS READY!

MORE STORIES