Sambar Powder

Yet another essential in your pantry for South Indian cooking. I make this in small batches to retain freshness of the spice mix. I mostly use this mix to make Sambar and dal palak. You can also add it to stir-fries like kovakkai poriyal.

Ingredients:

Coriander seeds - 1 tbsp
Channa dal - 1/2 tbsp (adjust, see note)
Cumin seeds - 1 tsp
Black peppercorns - 1 tbsp
Fennel seeds - 1 tsp
Fenugreek seeds - 1 tsp
Dried red chillies - approx. 5 nos.
Curry leaves - 1 sprig
Turmeric powder - 1 tsp
Asafoetida - 1 tsp
Red chilli powder - 1 tsp

Method:

Heat a wok on medium-low heat. Add coriander seeds, chana dal, cumin seeds, black peppercorns, fennel seeds, fenugreek seeds, red chillies and curry leaves. Gently roast the spices for a couple of minutes, constantly stirring so as not to burn them. The smell will start to emanate from the spices. Once the dal turns golden brown, turn off the heat and transfer the ingredients to a cool plate. Allow it to cool completely.
Then roast all the spices in a spice grinder. Mix in turmeric powder, asafoetida and red chilli powder.
Store in an air tight container, in a cool dry place.

Notes: Channa dal will help thicken the gravy, so adjust according to your preference.
Some also roast toor dal and urad dal in this mix.
Adding the powders in the end is optional, as you would most likely be adding it separately while making sambar, but this is how I do it. I add a tinge now, and a tinge later by doing a taste test.

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Garam Masala - Homemade goodness!!

When I was a newbie at cooking, I always resorted to using store bought spice mixes, especially garam masala. As I progressed, I realized that the secret to getting that authentic taste in curries, is freshly roasted home ground spices, just like mom made it.

The recipe of garam masala varies in every household. The basic ingredients in any garam masala would be the 3 c's - cinnamon, cloves and cardamom (green ones). Then you can add some other spices of your liking such as nutmeg, cumin seeds, fennel seeds (this is especially good for non vegetarian curries), black peppercorns, star anise, mace, etc. Some even add coriander seeds and red chillies, but I add them separately in my curries. Here is a recipe that I made today, the measurements is a guesstimate. You can look at the photo above and understand the proportions too.

Ingredients:

Green cardamom seeds - 1 tbsp
Cinnamon stick - 2 inch stick
Cloves - around 20 of them
Cumin seeds - 1 tsp
Fennel seeds - 1 tbsp
Black peppercorns - 1 tsp
Mace - 2
Star Anise - 1
Black cardamom - 1

Method:

Heat a wok to medium heat, and then reduce it to medium low. Put in all the spices into it.

Gently roast the spices for a couple of minutes, constantly stirring so as not to burn them. The smell will start to emanate from the spices. Once you start to see a light smoke appearing, stop the heat. Keep stirring as the wok is still hot and the spices underneath can burn. Once the wok's heat has reduced significantly, wait for it to cool completely.

Then roast all the spices in a spice grinder.

Store in an air tight container, in a cool dry place.

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