Sambar Powder

                   Sambar Powder has been prepared at my mom in law's house for the past 40 years.During that period,at my mother's house, we used to grind the red Chilly and the other ingredients for Sambar in the rectangle stone called Ammi using the pestle called Kuzhavi.No Sambar Powder or any other Masala Powders were sold across the counters.

                    The Sambar Powder and our Sambar is relished by many of our friends and relatives.The entire credit goes to my mother in law. Even in my mother's family now, no more grinding either in the stone or mixer. They follow my mom in law's combination and grind in the flour mill.

                   My mom in her late Eighties, living independently does not buy Sambar Powder from the shop.She says that, once if she grinds, she can use it for the whole year.

                    We dry all the ingredients in the hot sun for 2 days and grind in the machine.Those who are living in apartments can dry roast all the ingredients slightly one by one, spread in a tray for some time and then grind in the machine.

Sambar Powder

Ingredients :

Red Chilly    1/4 Kg. - 8 cups
Coriander Seed   200 grams -  2 cups

Zeeragam  1/2 cup  100 grams
Toor Dhal  1/2 cup    100 grams.
Channa Dhal   1/2 cup    100 grams.
Urad Dhal     1/2   100 grams 
Fenugreek    1/4 cup    50 grams.
Virali Manjal - Turmeric Sticks   50 grams  -  10 pieces 
Pepper     3 tbsp.

Method :

1. Dry all the ingredients in the hot sun for 2 days. The red Chilly must be crisp and must break, if bent. Any variety, long or short can be used.

2. If it is the rainy season and people living in apartments can slightly dry roast the ingredients one by one till they become hot. No need to wait till an aroma comes. Cool in a newspaper or tray and grind in the machine.

The Manjal has to be crushed using a Mortar and pestle. Otherwise in some machines, they refuse to grind whole Turmeric.I do not add Virali Manjal.I add Turmeric Powder only while preparing Sambar.

Similarly some people add pieces of solid Hing while grinding the powder. I add Hing Powder only to Sambar.

My mother in law does not add Pepper for the Sambar Powder. Pepper is added only for the Pulikuzhambu Powder May be as we have separate powders for Sambar and Pulikuzhambu, she might not have added Pepper.

Now as everyone is running short of time, I feel it is better to add some Pepper and use the same powder for Sambar and Karakuzhambu.

 My mom living in Chennai, seeing her neighbours add Pepper, she also
adds little bit of Pepper to the Sambar Powder. 

But I am totally against adding Pattai and Sombu in the sambar powder as I feel that it totally changes the taste of Sambar.



Note :

I always prefer to grind in the machine because after grinding in the mixer and sieving also, the powder will never be fine as ground in the machine.

So even if we take the trouble of going to the machine once, we can store it for 6 months to one year. 

If stored in airtight glass bottles, it is safe even for a year and there is no chance of the aroma, missing in the Sambar. I never dump my fridge with all these things.

The same powder can be used for Pulikuzhambu and Karakuhambu also.




     

                          

                           

Taste Maker Powder

                      Taste Maker powder is a name founded by me as this homemade powder enhances the taste of many Rice Varieties, Sambar, Pitlais etc.

                     The method of preparing this powder is a great contribution to me from my mother in law.She used to add this powder to Puliodharai in the end.In those days chillies were ground daily in the Ammi for Sambar and Kuzhambus.No Sambar Powder was sold in the shops.Not even plain Chilly powder.Everything has to be prepared at home. My mother prepared a somewhat similar powder by roasting the ingredients and powdering them in the Ural.She added it to Sambar in the end.

                    The present generation cannot imagine even a petty shop without the Masala Powders.After a few decades, Ammi, Attukal, Ural and Thiruvai can be found only in small regional museums like the one in Waynad.

                    This powder gives a very good taste when added finally to Puliodharai, Cabbage Rice, Mangai Sadham, Thengai Sadham etc.

                    This powder enriches the taste of Sambar very much.A very rich Bisbela can be cooked within 30 mins. with this powder.Pitlais can be made fast with this powder.

                    

Ingredients :

Coriander seeds  2 cups
Red chillies   8
Channa dhal / Kadalai Paruppu   2 tbsp.
Fenugreek  2 tsp.
Hing   1/2 tsp.

Method :

1 Heat a thick bottomed Tawa and dry roast all ingredients except Hing and Fenugreek.


2.Add them a little later and stir continuously till the Coriander starts turning red giving
   an aroma. Let them cool.

3. Powder them finely in a mixer and store in an airtight container