With a very sad, sincere and pleading expression, asked the shop owner if he could, by any chance, get me some traditional Sambar Masala. He quickly responded with ''One minute sister'' and got busy on his phone. I thought he was talking to one of his customers, as he seemed to be bargaining big time! He came back within 5 minutes, and said ''sister how much''. Not exaggerating, but with a shrilly excited voice I told him as much as you can! And it turned out, he was talking to his mother, convincing her to give away her FRESHLY ground sambar masala which she had made for her household! I almost hugged the guy with joy! Just the smell of the sambar that he was having for lunch, drove me crazy enough to make him have a little argument with his mother and take away all her masala! I have been, very very carefully using that masala for the past one year, and now I am almost out of it!
I was looking for a traditional masala recipe, and after surfing a lot on other blogs, and trying them out, I found one recipe on Uma's Blog which tasted almost the same as the masala I managed to get from Kerala.
A definite must-try.
15 - 20 Minutes
30 - 45 Minutes
250 gms approximately
Dry Red Chillies
Par Boiled Rice
65 gms, Preferably use kashmiri chillies, as this would give the sambar powder a great colour
All the ingredients should be roasted separately as they all have different cooking times and temperatures to become crispy.
The pepper corns also should be roasted on a medium flame, stirring frequently, till they get a slight white coat.
The mustard and fenugreek seeds can be roasted together, till they become slightly darker in colour.
All the dals can be roasted together on a low flame till they become golden brown.
It can be stored in an air tight container.
Using rice would help maintain the sambar consistency and keep it thick.
I ran out of Cumin Seeds, and hence have used roasted cumin powder.