This recipe is handed down by my aunt Mrs. Lakshmi
Coriander seeds – 1 cup
Cumin seeds – 1/4 cup
Cloves – 2 tbsp
Cardamom – 2 tbsp
Cinnamon – a little less than – 1/4 cup
Black pepper corns – 1 1/2 tbsp
Broken red chilli pieces – 1 1/2 cup
- Dry roast all the ingredients on medium flame for two minutes.
2. Cool it and grind into a fine powder.
To be used in chole curry. Quantity can be adjusted according to your spice level.
Do not over fry.
Chana Dal -: 1 Cup
Coriander Seeds -: 1 Cup
Urad Dal -: 1/3 Cup
Fenugreek Seeds -: 1/4 Cup
Black Pepper Corns -: 1/4 Cup
Asafoetida -: 1/2 tbsp
Curry Leaves -: 1/2 Cup
Broken Red Chillies -: 1 1/2 Cup
Turmeric Powder -: 1/2 tsp
- Heat a pan and add bengal gram. Now fry for a minute on low flame.
- Then add coriander seeds, urad dal, fenugreek seeds and black pepper corns. Fry on low flame for two to three minutes.
- While roasting, add broken red Chillies and curry leaves. Fry for one to two minutes till the curry leaves turn crispy.
- Lastly add asafoetida and turmeric powder and fry for about 30sec.
- Switch off the flame.
- Now let all the roasted spices cool down to room temperature.
- Add all the spices in your grinder jar and make it a fine powder.
- Now, let the powder cool down. Once the powder cools down spoon it carefully into a jar.
- Now your sambar powder is ready and can be used in making sambar.
If your sambar powder is a little light in colour, then add 1/2 cup of red chilli powder to it and mix.
Coriander seeds – 1 cup
Toor dal – 1/2 cup
Chana dal – 1/4 cup
Urad dal -1/4 cup
Cumin seeds – 1/2 tbsp
Mustard seeds – 1/2 tbsp
Black pepper corns – 2 tsp
Curry leaves – few
Asafoetida powder -1 tsp
Dried red chilli pieces – 1/2 cup
Oil – few drops
Heat a heavy bottom pan on low heat.
Dry roast all the ingredients one by one separately until it turns into light golden colour.
Add few drops of oil in the same pan and add broken red chilles and fry for few seconds until red chilles change colour and turn crisp .
Cool the ingredients to room temparature and grind all the ingredients to a fine powder . Store in air tight jar and can stay fresh for almost 4-6 months.
Suggestions – Adjust spice with red chilles.
Notes – Make sure not to burn the ingredients while roasting .
Cloves – 1/2 cup
Cardamon – 1/2 cup
Cinnamon – 1/2 cup
Javithri – 1/3 cup (Japathri)
nut meg – 1/2 piece ( jajikaya)
Poppy seeds – 1/3 cup ( gasa gasalu)
Marathi mogga – 1/4 cup
- Put all these ingredients in a plate mix well.
- Put in sun for one hour and grind to a fine powder.
- Store in air tight container .
- Now your pulav masala is ready and can be used in all kinds of pulav.