Monday 13 September 2021

Sambar Masala Paste

 Fresh Sambar masala paste:  (Gives better taste)

    • Chana daal: 2tsp
    • Washed Urad daal: 2 tsp
    • Cumin seeds: 1 tsp
    • coriander seeds: 3 tsp
    • fenugreek seeds: 1/4 tsp
    • Whole dry red chillies: 2-3
    • Fresh grated coconut: 1/4 cup
Method:
  • Heat a pan. Add chana daal, washed urad daal, cumin seeds, coriander seeds and fenugreek seeds. Dry roast on low flame for 1 -2 mins.
  • Add red dry chillies. Roast for 2 mins. Add fresh grated coconut. Cook for 1 min.
  • Turn off the flame.
  • Let it cool.
  • Using a little water, grind all the above (roasted) ingredients to form a smooth paste.
  • Fresh Sambar paste is ready. Keep it aside.
PS:
If you want to keep it for long time, don't add coconut. It will turn out as powder. You can then refrigerate for 3-4 months.

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