Sambar is a South Indian Stew made of lentils, spices and optionally vegetables and is eaten with plain rice. It uses a spice mix called as Sambar powder. One thing I absolutely love to death is my mom’s Sambar. Even if she makes 5 courses, I will end up eating sambar for all the courses and skip everything else. That much is my craze for it. Like many others, I bought packets of home made Sambar and Rasam powder from home when I moved to the US – not because I cannot make it, but because my mom just like million others thought that I would be left helpless all of a sudden in an alien place ( I dint mean the country, meant the Kitchen ;-) ) not knowing what to do! hahaha.
Statistics say that there are about 1.5 million insects for every one human being. Likewise I would say, there are zillions of versions for Sambar Powder. I have seen so many varieties of the same which goes on to prove Sambar powder is one of the most versatile and loved recipe by so many Indians. So I thought lemme add my bit too among the many and as always its my mom’s recipe. You might have some complicated versions to ‘mm..not so complicated- doable’ version to simple ones. Mine is the utmost simplest and basic’est’ version possible. So if you run out of Sambar powder and dont have the patience or time to make elaborate ones – then this is your answer :)
Dry roast the bengal gram along with Coriander seeds and red chillies.Make sure they dont burn.
Once the aroma starts wafting and follows you around the house (;-)) add the asafoetida and roast somemore until it turns reddish golden in color.
.Cool a bit and in a completely dry processor grind it into a powder.
Store it in an air tight container. This stays fresh and comes for months depending upon your message. This whole process end-to end takes up maximum about 20min. So what are you waiting for? Just prepare fresh Sambar right now and enjoy :)
Pls refer my Sambar Recipe for the usage --DK
Thanks for the good word. Makes the effort worth it :) Yes, I meant the US cup :)