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.

Dabeli Masala (dry)

 Dabeli Masala:

Ingredients:  Can be stored in air tight container for 4 months in fridge and outside for 1 month

• Coriander seeds: 1/8 cup
• Jeera: 1/2 tsp
• Saunf: 1/2 tsp
• Black cardamom: 1/2 (a very small one) (In case, you don't have this, use green cardamom)
• Black peppercorn (Whole): 1/2 tsp
• Cloves: 1/2 tbsp
• Dry Tamarind : 3/4 tbsp (Important Ingredient: It goods good tangy taste)
• Black stone flower: 1/2 tbsp 
• Cinnamon stick (Dalchini): 1/2 stick ( a small piece)
• Dessicated coconut: 2 tbsp
• Kashmiri Red chilli: 2 tbsp
• Ginger pwd: 1/2 tsp
• Sugar: 1/2 tbsp 
• Salt: to taste
• To be added at the end:
• Citric acid: a pinch
• Sugar: 3/4 tbsp
• Oil: a little less than 2 tbsp(~1.75 tbsp) (Don't add peanut oil)
• Dessicated coconut: 3/4 tbsp

Method:

• In a pan, dry roast on low flame :

• coriander seeds, jeera, saunf, black cardamom, black pepper corn, clove, imli, black stone flower
• Now add Dalchini. Cook for 1-2 mins and turn off the flame.
• Now add dessicated coconut ( 2 tbsp). Mix well. Turn on the flame and roast for 1/2 a minute. Coconut will change colour.
• Now cool all masalas. While they are still warm, grind them. While grinding, just turn on and off the mixi every few seconds until they grind (Turn off/ turn on- turn off / turn on)- don't churn for too long. 
• Now add kashmiri red chilli, ginger pwd, salt and sugar (1/2 tbsp)
• Grind again (Turn on/ turn off every few seconds). Mix well
• Take them out on a plate/ bowl.
• Add citric acid, sugar (3/4 tbsp), Oil ( less than 2 tbsp) and 3/4 tbsp dessicated coconut. Mix well.
• Store in air tight container. It will stay fresh for :
• 1 month if kept outside at room temperature and
•  for 5-6 months, if refrigerated.

Puliyogare powder

Puliyogare pwd

(You can refrigerate this puliyogare pwd for 1 year in air tight container)

• Tamarind- a big lemon size
• Chana daal: 1 tbsp
• Urad daal: 1 tbsp
• Cumin seeds: 4 tsp
• Coriander seeds: 2 tsp
• Jaggery:  2-3 tbsp
• Mustard seeds: 1 tsp
• Fenugreek seeds/ Methi seeds: a little less than 1 tsp
• Oil: 2 tsp
• Black sesame seeds: 2 tbsp
• Black pepper corns: 2 tbsp
• Hing: a pinch
• Dry red chillies: 4-6
• Haldi: 1/4 tsp