Sambar Powder I (Sambar Podi I)

Course : Curry
Serves: 1
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1 tablespoon oil
2 cups red chiles
1 3/4 cans coriander seeds
4 tablespoons cumin seeds
1 1/2 tablespoons fenugreek seeds
1 1/2 tablespoons black peppercorns
1 1/2 tablespoons brown mustard seeds
2 teaspoons ground turmeric
2 teaspoons Bengali gram dal -- (yellow split peas, channa dal)
2 teaspoons red gram dal -- (pigeon peas, toor d
2 teaspoons poppy seeds
2 stick cinnamon bark
2 whole curry leaves

Preparation / Directions:

Rinse and pick over the dal. Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chiles and sauté for 1 - 3 minutes. In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder. Store in an airtight container and use as required. Makes 7 ounces. From Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.

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