Idlis and dosas are unimaginable without a steaming hot Sambar accompanying them. Sharing in here my mother’s recipe for Sambar.
- 2 cups coriander seeds
- 2 cups spicy Madras or Guntur chilly
- 2 cups Bedgi chilly
- 1/4 cup chana dal
- 1/4 cup urad dal
- 1/4 cup jeera
- 1/4 cup methi
- 50 pepper corns
- A marble sized piece of hing
- 1 tsp haldi.
Dry roast all the above SEPARATELY except the chiliies.
Urad dal and chana dal till they are a rich golden yellow.
Methi seeds till they change colour and start giving out their aroma
Jeera and pepper till they splutter.
Both the chillies are to be roasted with a little oil till they are crisp.
Hing till it starts giving out its aroma.
Haldi is not to be roasted. Just add it to the freshly roasted ingredients when they are hot and mix well. Powder, sieve and store.
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