This recipe is called “Sambar podi” in Hindi
Yield: Approximately 1½ cups
In South India, you will be served “Sambar” with pretty much
everything. This spice blend is the lifeblood of Sambar.
Ingredients:
¼ cup shredded, unsweetened, dried coconut
⅓ cup dried curry leaves
½ cup coriander seeds
1 tablespoon each: dried yellow split pigeon peas (toor
dal), dried yellow split chickpeas (channa dal), dried white
urad beans (dhulli urad dal), sorted
1 tablespoon sesame or peanut oil
1 teaspoon ground asafoetida
1 teaspoon ground turmeric
10 to 15 dried red chile peppers, such as chile de arbol,
broken
2 tablespoons fenugreek seeds
Directions:
In a moderate-sized cast-iron or non-stick skillet, heat the
oil over moderate heat and stir-fry the red chile peppers
until seems slightly darker, approximately one minute. Put
in the fenugreek seeds, all the dals, and the asafoetida and
stir until a golden colour is achieved, approximately two
minutes.
Mix in the coconut and stir until a golden colour is achieved,
approximately two minutes. Then Put in the coriander
seeds, curry leaves, and turmeric, and stir until heated
through approximately one minute. Allow to cool, then
grind using a spice or coffee grinder till you get a fine
powder. Put inside an airtight vessel and place the vessel in
a cool, dark place, for approximately thirty days at room
temperature or about a year in a fridge.
