Tried and tasted by Nivedita
The World goes bland without spices.. There is no food without using at least a single spice. Jagruti's idea of having an event especially for introducing these spice powders will help many of us. Each region of the world or you can say each corner of the world has its own flavor or aroma of mixed spices.
So here is my entry for her event, its from the archive posts.
Aromatic food makes you feel hungry even after you have finished your food few minutes back!! Each food has its own flavor and taste depending on the spices we use.
South India is famous for its unique spice powder or masala powder or Sambhar powder to be specific. The preparation differs after every 40Km.
I am always hungry to have hot rice with any delicious sambhar!! Here is the sambhar recipe I learnt from one of my friend:
Do these bowl of spices won't look like women at a kitty party!! showing their new jeweleries or saree or accessories???
Giving the quantities for making powder. You can keep it for a month or a week more. The aroma will go as the days pass. The quantity depends on the size of the cup you take. Its better to make in a little quantity and check the taste.
Cumin Seeds - 2 cups
Dry coriander seeds - 1 1/2 cups
Curry leaves - 3 cups, if you add more also it tastes good.
Methi or Fenugreek seeds - 1/4 cup
Pepper corns - 1/4 cup
Urad dal or black gram(skinned) - 1/4 cup
Chana Dal or Bengal gram -1/4 cup
Raw rice - 1/4 cup
Dry Red chilly - 20 to 25
Dry coconut - 1 cup
Asafoetida (stoned) or hing - 1 pinch
or Asafoetida powder - 1 tsp
Sesame seeds - 1/2 cup(Optional)
Dry roast each ingredient and keep to cool.
Mix all and make into a fine powder. Store in an airtight jar.
You can use it for Sambhar, Bisibele bath, Cabbage rice or sambhar rice.
Sending this to JAGRUTI 's ongoing event which is her brainchild,