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Easy To Prepare Sambar Masala & Chutney Pudi Recipe
Sambar is served with idli, dosa, utapam, vada etc as a side dish.It is the staple food of South-India. You can make sambar with many various vegetables and spices. The most important ingredient in sambar is the sambar masala. We often get confused as to which brand of sambar masala to buy which will give it an authentic taste. We advise, you prepare it at home.
Similarly, there is nothing like preparing your own chutney pudi at home. Chutney pudi is actually the chutney powder which is often served with dosas and idlis in the South. This spicy and yummy chutney pudi tastes best when prepared fresh at home.
So, today we will take a break from normal dishes and teach you how to prepare sambar masala and chutney pudi at home. Take a look.
Recipe For Sambar Masala
All you need
- Dhaniya (coriander) seeds- 1 cup
- Mustard seeds- 1tsp
- Jeera (cumin) seeds- 2tsp
- Methi (fenugreek) seeds- 2tsp
- Dry red chillies- 10-12
- Dried curry leaves- 20
- Hing (asafoetida)- 3/4 tsp
- Turmeric powder- 1/2 tsp
Procedure
1.
Heat
a
pan
and
dry
roast
the
coriander
seeds
for
2
minutes.
Then
transfer
it
to
a
plate.
2.
In
the
same
pan,
take
mustard
seeds,
jeera
seeds,
methi
seeds,
dry
red
chillies
and
dry
roast
for
2-3
minutes.
3.
Once
done,
switch
off
the
flame
and
allow
all
the
ingredients
to
cool
down.
4.
Now
grind
all
the
dry
roasted
ingredients
together
with
dried
curry
leaves,
hing
and
turmeric
powder
in
grinder
into
fine
powder.
5.
Store
the
sambar
masala
in
an
airtight
jar.
Recipe Fpr Chutney Pudi
All you need
- Chana dal- 1 cup
- Urad dal- 1/2 cup
- Dried coconut- 1/2 cup (shredded)
- Dry red chillies- 20
- Curry leaves- 20
- Salt- as per taste
- Jaggery- 1tbsp
- Tamarind pulp- 1tbsp
- Hing- a pinch
- Oil- 2tbsp
- Mustard seeds- 1tsp
Procedure
1.
Heat
a
pan
and
dry
roast
the
chana
dal
till
it
turns
golden
brown.
Once
done,
transfer
it
to
a
plate.
2.
In
the
same
pan,
dry
roast
urad
dal
till
it
turns
golden
brown.
Once
done,
transfer
it
to
a
plate.
3.
Heat
oil
the
pan
and
add
mustard
seeds,
hing
and
curry
leaves.
Allow
it
to
splutter.
4.
Add
the
dry
red
chillies
and
saute
for
3-4
minutes.
5.
Then
add
dried
coconut
and
fry
for
a
few
minutes.
6.
Add
the
urad
dal
and
chana
dal
in
it
and
mix
well.
7.
Now
add
the
salt,
jaggery
and
tamarind
pulp.
Mix
well
and
switch
off
the
flame.
8.
Once
the
ingredients
cool
down,
grind
into
a
fine
powder
in
a
mixer.
Tip
Don't
prepare
large
quantities
of
these
masalas
as
they
lose
flavour
over
time.
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