SAMBAR POWDER(NALGARI PUDI)

INGREDIENTS

Coriander seeds 4 cups
Red chillies 4 cups
Chana dal 1 cup
Urad dal 1/2 cup
Jeera 1/4 cup
Methi seeds 1/4 cup
Mustard seeds 3 tsp
Black pepper 2 or 3
Cinnamon 3 inch piece
Cloves 8
Nutmeg 1
Hing 1 tsp
Curry leaves 1/2 cup
Dry coconut
(Kobbari) 1 full shelled and grated
Turmeric 1 tsp
Oil for roasting 3 tsp


METHOD OF PREPARATION

1. Take a think bottomed pan/kadai. Heat one tsp oil and roast the coriander seeds along with red chillies until the raw smell goes and coriander seeds turn slightly brown in colour.
2. In one tsp oil roast all the remaining ingredients except hing, turmeric and dry coconut one after the other until it splutters.
3. Slightly roast hing and turmeric in 1tsp oil for 30secs on med flame.
4. Just slightly roast the grated dry coconut.
5. Let the roasted ingredients cool to room temperature.
6. Use a grinder/blender/mixie to grind the spices into powder.
7. Store it in air tight containers and use as required.

Note: Take care while roasting the dry coconut since browning this will spoil the taste of sambar powder.......

RASAM POWDER(MALKA PUDI)

INGREDIENTS

Coriander seeds 4 cups
Red chillies 4 cups(Powdered coarsely)
Methi seeds 1 cup
Black pepper 1/4 th cup
Mustard seeds 1/4 th cup
Turmeric powder 4 tsp
Hing 1 tsp
Curry leaves 1 cup
Oil for roasting 2 tsp

METHOD OF PREPARATION

1. Take 1 tsp oil in a think bottom pan/kadai.Roast coarsely powdered red chillies and coriander seeds together until the coriander seeds turn slightly brown in colour and the raw smell goes.
2. Roast the remaining ingredients except hing and turmeric one after the other in 1/2 tsp oil until it splutters.
3. Slightly roast the hing and mix turmeric and continue roasting for another 30secs.
4. Let all the ingredients cool to room temperature.
5. In blender/grinder/mixie powder all the roasted spices.
6. Store in an airtight container.

NOTE

1. If milder spice is preferred, then use Byadagi red chillies.
2. Keeping the rasam powder in the freezer will keep it fresh for a longer time.