Mystery Masala Series - Sambhar Cum Rasam Powder

This is my mom-in-law's superb recipe for sambhar cum rasam powder. But that doesn't mean you can only use it to make sambhar and rasam. I add it to a whole bunch of kozhambu and curries, recipes of which will follow soon.

Until a week back, I had the powder from the batch she sent with me when we moved to Singapore. Last week I made this on my own. She does this in bulk and takes it to a dry mill but I used powders and gave it a twist in my mixer.

This is the second masala powder recipe in my ignored-for-a-while Mystery Masala Series.

You Will Need:

Dry red chillies - 2 cups
Dhania (coriander/kothamalli) - 2 cups
Black Pepper - 20 grams
Jeera (jeerakam/cumin seeds) - 25 grams
Toor dal (tuvar dal/tuvara parippu) - 1/2 cup
Chana dal (Bengal gram/kadala parippu) - 1/2 cup
Fenugreek (methi/vendhayam/uluva) - 2 tbsp
Turmeric (optional) - 2 tbsp

Method:

Dry roast all the ingredients till golden brown. Stir continuously and make sure you are standing over it till its done. Powder until fine and store in an air-tight container.

Notes

- I used the powder form of all spices and gave it a spin in my mixer so that it blends well.

- If you are making enough for over a month's use, store in the fridge to prevent bugs.

- Use as normal for making sambhar and rasam alike, just like you would normal sambhar and rasam powders that are store-bought.

This goes over to Think Spice Think Fenugreek Event hosted this month by Kittie of Kittens in the Kitchen. The event, as we all probably know, is the brain child of Sunita.

You may also like my All-Purpose Curry Masala Recipe.