Thursday 15 May 2014

Sambar Powder/ Kuzhambu Powder (சாம்பார் பொடி (அ) குழம்பு பொடி)

Masala powders can be easily made at home. When you make masala powders at home, you can ensure that they are prepared with high quality ingredients and in a hygienic manner. Moreover, home-made masala powders add to the taste and aroma of the food you prepare. Let us start preparing sambar powder. 

Red chillies – 4 tumblers or 800ml measure (குண்டு மிளகாய் வத்தல்)
Dhania/coriander seeds – 2 tumblers or 400ml measure
Bengal gram dhal – ¾ tumbler or 150ml measure
Toor/red gram dhal – ¾ tumbler or 150ml measure
Urad/black gram dhal – 1 tumbler or 200ml measure (optional)*
Dried turmeric root – 3-4 pieces (விரளி மஞ்சள்)
Peppercorns – 1 tablespoon
Methi seeds – 2 tablespoons

*Urad dhal, when used, improves sambar/ kuzhambu consistency.
Note: One tumbler is equivalent to standard teacup of 200ml capacity.

Sambar Powder/ Kuzhambu Powder (சாம்பார் பொடி (அ) குழம்பு பொடி)
Method: Dry all the ingredients in the Sunlight for a day. If this is not possible, heat a kadai and roast the ingredients separately on low flame till they become hot to touch. Spread the ingredients on a paper, cool to room temperature and grind them into a very fine powder. It may be difficult to grind sambar powder ingredients using an ordinary kitchen mixer-grinder. Hence, get the ingredients powdered in a neighbourhood grinding mill. Sambar powder is hot when collected fresh from the grinding mill, due to the heat generated during the grinding process.

How to store: Allow the powder to cool to room temperature. Then store in an air tight container. Transfer a desired quantity to a smaller container for daily use. Always use a dry spoon for handling the powder. If stored and handled properly, sambar powder remains fresh for several months. This powder can be used for making sambar and varieties of kuzhambu. 

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