chettinad sambhar powder

I am putting up this post because many of you had requested this. Also you can prepare this powder and use it almost all the chettinad items which I am posting. Below is the way to make this special blend which is given by my grandmother handed over from her ancestors

Ingredients:
red chilly (long)-500gms
coriander seeds- 400gms
raw rice- 100gms.
thoor dhal- 100gms.
sauf-75gms
jeera-75gms
peppercorns-4tablespoon
virali manjal(long turmeric)-2 pieces
Rock salt-2 tablespoons



Preparation:
Dry the red chilies in hot sun until they become crisp i.e, if you try breaking them with your hands you should hear the cracking sound. If you don't hear it, its not yet ready. Dry it for 1 more day.
Dry roast the following ingredients in medium flame:
1.Coriander seeds until you smell the aroma. DO NOT OVER ROAST! It should not become brown.
2.Raw rice until it becomes puffed and bright white in colour
3.Thoor dhal until it turns slightly reddish brown
4.Put sauf, jeera and peppercorns together and fry till you can feel the warmth when you touch them
5.virali manjal and rock salt together and fry for a few minutes so that the moisture is gone.

After roasting, put all the ingrediants including red chillies in a large bowl and allow them to cool to room temperature
Then take it to the rice mill (machine) and grind into a smooth powder.
After coming home, spread the powder on a newspaper and allow it to cool down.
Sieve the powder and store it in a stainless steel airtight container.
The shelf life of this blend is six months to one year, you can extend this by keeping it in the refrigerator.

Notes:
Here, we add salt to this preparation to keep the weevils away.
If you wish to refrigerate, use ziploc bags or tupperware containers.
I have given the recipe for a small batch, we usually make it for 2kgs of chilly, while proportionately increasing the other ingredients, which we use for the whole year in most of our dishes.
Only if you use this powder as per the recipes I'm giving you, you will get the same original taste of the dishes.
Store the powder in a large container, and keep only a small box in your kitchen for everyday use and make sure that its an airtight container so that the aroma is intact.


The older the powder gets, its colour reduces. Just FYI.


If you have any doubts on this recipe, do post me up on the comments.



















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