Chettinad Sambar Podi
Equipment
- Frying Pan / Skillet
- Mortar and Pestle
- Spice Grinder
- Airtight Container
Ingredients
- 250 g Red chilies dried
- 3 tablespoons Vegetable oil
- 280 g Coriander seeds (2½ cups)
- ¾ teaspoon Fennel seeds
- ¾ teaspoon Cumin seeds
- 6-8 Black Peppercorns
- 2 tablespoons Basmati rice rinsed ad drained
- 2 tablespoons Chana dal rinsed and drained
- 2 tablespoons Arhar or Toor (Toovar) dal rinsed and drained
Instructions
- Remove the stalks from dried red chillies.
- Dry them in the sun for 1-2 days.
- Or, stir-fry lightle in a dry frying pan (skillet) until fragrant and roasted. Set aside.
- Heat a few drops of oil in a frying pan.
- Fry each ingredient individually for a few minutes, or until the spices are fragrant and the rice and dals are golden.
- If drying the chillies in the sun, fry them as well, for 1 minute , or until they turn a shade darker.
- Mix all the ingredients together in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Store in an airtight container and use as required.
Nutrition
Serving: 600gSodium: 1mgCalcium: 4mgVitamin C: 1mgVitamin A: 4IUSugar: 1gFiber: 1gPotassium: 7mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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