SunShinesHereNow

When I got married and moved to a new country, my mom wrote by hand some recipes, and this is one of those most treasured ones. In due course, I have made this so many times that I have it memorized.

2-in-1 Sambar Puliyodarai powder

Homemade mix from scratch which can do double duty as Sambar as well as Puliyodarai powder

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method

Ingredients

  

1 cup of dhaniya or cilantro seeds

1/3 cup of split chana dal or chickpeas

1 tbsp split urad dal

1 tsp black mustard seeds

2 tsp methi or fenugreek seeds

1 tsp black pepper pods

1 tsp cumin or jeera

10-15 red dry chillies

1 bunch of curry leaves

2tsp of asafoetida or hing

Method

 

1. Dry roast Dhaniya or Cilantro seeds on low flame until they start turning a slight brownish color. Remove them from heat and let them cool.
Always use low flame and lots of patience while dry roasting any ingredients for these kinds of mixes/ powders.
2. Dry roast the chana or split chickpeas, until they start turning golden brown. Again remove from the stove top and allow top cool completely.
3. In the same pan, dry roast curry leaves and red chillies until they turn crisp
Optionally, to avoid chilli pepper fumes, you can add just a drop of oil. Make sure the setting are low flame.
4. Then add the remaining ingredients to the same pan, and let them roast for 1 -2 mins. Again move these into another container and allow to cool completely.
5. Once all the roasted ingredients are cooled to room temperature, blend them one by one using a dry grinder. Mix it well and again allow to cool before storing in air-tight container.
6. You can increase/decrease slightly, the quantities of black pepper, dry chilli peppers, and fenugreek seeds as per your taste.

You can shop for all the ingredients at my Walmart storefront
https://walmrt.us/3TYrfAf