Spices have been closely associated with cultural traditions, magic, preservation, medicine and embalming since early human history. India is known as the home of spices and boasts of a long history of trading with the ancient civilizations of Rome and China. Indian spices are the most sought-after globally, given their exquisite aroma, texture and taste. India has the largest domestic market for spices in the world. Indian spices include a variety of spices grown across the Indian subcontinent With different climates in different parts of the country, India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavoring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
Sambar powder is a flavorful South Indian style coarse textured Spices powder, prepared by grinding various type of basic Indian spices like coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon, dry coconut etc. with chana dal.
Sambar is made either exclusively with one of these vegetables or a combination of them - drumstick, carrot, Radish, pumpkin, potatoes, tomatoes, Brinjal and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, Asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, Sambar powder, turmeric, salt, and Asafoetida are boiled together, Until the vegetables are half-cooked. After the vegetables are half cooked, the cooked lentils are added and allowed to cook until the vegetables are done. Sambar is garnished with fresh curry leaves or coriander leaves. Mustard seeds, black gram, and dried red chilies, and curry leaves tempered in vegetable oil is added to the cooked Sambar.
Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of Sambar mixed with rice and eaten with some sort of vegetable side dish followed by Yogurt mixed with rice is a prime southern Indian staple. Vada Sambar and Idli Sambar are popular for breakfast or evening snack in the south Indian states. Road side restaurants often offer free refills of Sambar for Idli and Vadas. Sambar is also served as a side dish for dosa.
This is our 44th foodiemonday Bloghop event and this time we are back with the theme of #indianspicessorted We all are coming with different dishes with the usage of Indianspices.. I am contributing All the way use of so many spices in a form of Sambar Powder which is damn popular in south indian cuisine. Its very easy and when you making it the smells so so good, that fresh aroma of this Sambar Powder is so so good. I adopted this recipe from my very good friend Anitha Raj who runs her blog at www.passionatedcook.blogspot.com
She is an expert in making kefir and kombucha...You can join her facebook group called kefir and kombucha makers which is so so healthy to improve your Immune system. Do check her blog for some another awesome recipe too :) Thanks AR for sharing this recipe with me :) I am so glad and this Sambar masala turns so so good..Aroma was awesome when I was making it :) So you guys check out the quick and easy recipe of this Andhra Style Sambar masala Powder :)
1 Tbsp Chana Dal
1/2 Tbsp Urad Dal
3 Tbsp Whole Coriander seeds
1 Tbsp Cumin seeds
1 Tbsp Fenugreek seeds
1 tsp Black pepper
4 (Peeled) Elaichi Seeds
1 tsp Rice
1 Tbsp Turmeric Powder
3 to 4 Pinch Asafoetida (Hing)
10 to 12 (Whole) Red Chilly Powder
20 to 26 Curry leaves
2 Pieces Cinnamon
1. Put the Chana and Urad dal on the Pan and fry till they turn light brown.
2. Take out the fried dals on a plate. Put coriander, Jeera, Methi, Rice all of the spices in the pan and fry till these turn light brown then take them out.
3. Once the spices cool down, mix all the remaining spices and dals, grind to make a fine powder.
4. Sambar Masala is ready. Fill the Masala in an air-tight container, whenever you are preparing Sambar use the Sambar Masala.