Ugh! It’s No Sambar… 
Ranji  are you there ?

I plan to post a few more recipes from My Grandma’s Kitchen. The basic ingredient in quite a few of these recipes would be Sambar  /  Rasam Powder. And I would feel terrible, if some one who wants to try out my recipe reaches out for those Branded  Masala powders that line the shop shelves, to add “Two Teaspoons  or one table spoon of Sambar Powder.” What ever.

There is a standard joke about My Sambar.

My husband and I rarely go out these days, just to ‘eat out’.

Mostly we prefer home food.  When we travel so much, we do have to eat out in those places. So while in station, we ‘Eat at Home’. Except when we have some relatives or guests from the North or over seas. We take them out for dinner to some special joints once or twice ( may be when  I get an inkling that they are  fed up with the stuff I dish out and are  pining for some decent food !!).

And on these occasions, they raise their eyebrows when I shove away the bowl of  Sambar in the hotels asking the bearer to take it back. To those raised eyebrows, my husband would jokingly  say, “She likes only her Sambar.”

Now, that is not really true. People might think I am arrogant or self centered (I am not !!).

The fact is that in the Hotels of big cities, including Madras, the Sambar  has  taken the flavour of a little bit of cinnamon in it. We can taste the cinnamon especially when we order Sambar Rice. It tastes like the Bisibela Hulianna ( !!). I love to taste the Sambar in those small towns and village hotels where we breakfast, lunch or dine during our Temple visits. Yes, the Holy Precincts of these kitchens still dish out  authentic Sambar with no tinge of cinnamon. Cinnamon is fine for Garam Masala. Not for Authentic Sambar ( May I add, Palghat Sambar?)

So here I am with the Recipe --GRANDMA’s  SAMBAR  POWDER.

INGREDIENTS:

Coriander  Seeds………………………………250 gms.

Toor Dal………………………………………..half cup (50 gms)

Urad dal………………………………………   half cup.

Channa Dal…………………………………… half cup.

Black Pepper………………………………….. 1 table spoon

Jeera…………………………………………….2 Teaspoons

Methi ( vendayam)………………………………2 Teaspoons

Mustard Seeds……………………………………2 Teaspoons.

(This is added to retain the fragrance  & freshness & to prevent those mites appearing in the powder)

Asafoetida…………………………………………1 small piece.

Turmeric (broken into small pieces)………………2 Numbers

Curry Leaves………………………………………1 cup.

Chilli Powder ……………………………………   250 Gms

OR  (Note-I’ve said OR)

Red chillies…………………………………………400 gms.

METHOD:

 Patiently fry each item separately (Coriander seeds , the dals , the spices, turmeric pieces ) till they are fried well, on low fire. Put them in the mixie  jar. Now take a little oil and deep fry the asafoetida well on low fire. Put it in the mixie jar too. Dry fry the curry leaves and add these too. If you are using full chillies, smear a little oil and fry the chillies too on low fire. Or in a hot (fire off) kadai , place the chilli powder and keep stirring it till it loses the raw flavour. Add this too .

Now run the mixie and lo! You have a lovely Sambar / Rasam Powder. Same  powder for both? Yes.

And when you make those Subjies or Kootoos or  Potato / Arbi( Seppankizhangu), Brinjal  fries, you can use this powder to flavour these too. It is an All IN One Masala !

 (While making Rasam, add a quarter teaspoon of pepper Powder before you garnish with mustard seeds, methi, jeera and curry leaves in ghee).

Try This Out !You’ll never regret the labour !!

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