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Sambhar Powder (Indian Curry)
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
10 Dried red chilies
25 Gramm(1 oz) coriander seeds
20 Gramm(3/4 oz) cumin seeds
15 Gramm(1/2 oz) black peppercorns
1 TeelöffelMustard seeds
15 Gramm(1/2 oz) fenugreek seeds
1/4 TeelöffelGround asafetida
1 Esslöffelturmeric ground
15 Milliliter(1 tbsp) oil
25 Gramm(1 oz) yellow split peas (channa dal)
25 Gramm(1 oz) white gram beans (urad dal)
die Zubereitung:

This hottish powder is widely used in southern Indian Brahmin cooking, which is vegetarian, to flavor pulses, braised and stewed vegetables, and sauces. The dal in the blend give it a nutty taste, and also serve as a thickening agent.

Remove the seeds from the chilies. Heat a heavy frying pan and dry roast the whole spices over a medium heat for about 5 minutes. When the seeds stop spattering, add the asafetida and turmeric and stir for a minute longer. Remove the mixture to a dry bowl, add the oil to the pan and fry the split peas and gram beans until they darken, stirring frequently to prevent burning. Add them to the bowl of spices, mix well and grind when cool. Stored in an airtight container, the powder will keep for 3-4 months.

photographs of the herbs and spices- whole, mixed, ground.

by "Mary Spyridakis" <MSpork@msn. Com> on May 16, 97


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