Sambar Milagai Podi:
South Indian special Sambar plays an important role in our regular meal. Aromatic Indian spices blend together in perfect proportion gives a wonderful taste to the sambar. This secret recipe of chettinad sambar podi enhances the taste of sambar with a nice flavour and natural colour. Store bought sambar podi will be little expensive when we compare to the cost of homemade sambar masala, and the quantity also will be considerably more. Grind to a large quantity and store it in the airtight container for at least six months as fresh. This can be used in all variety of Masala, stir fry, koottu, pachadi and many more vegetarian and non-vegetarian recipes. This handy sambar masala is kitchen friendly for many items of south Indian cuisine.
Dry red chilli-1 kg
Coriander seeds – 1 kg
Fennel seeds-200 gms
Cumin seeds-200 gms
Methi seeds Vendhayam) – 100 gms
Turmeric sticks (verali manjal) -75 gmsChanna dal-100 gms
Channa dal-100 gms
Raw rice-100 gms
Pepper corns-50 gms
Toor dal -50 gms
Heat Pan dry roast all ingredients separately to a golden yellow colour.
Allow it to cool completely.
Grind to a fine powder in the commercial mill.
Spread the masala powder and allow it to cool again.
Store it in an airtight container.