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Sambhar Powder
Cuisine:
Indian
Author:
Bhagya Suvarna
Ingredients
250
g
Dry Red Chillies
Bedgi chillies
250
g
Coriander Seeds
100
g
Jeera
Cumin Seeds
100
g
Methi
Fenugreek Seeds
1
bunch Curry Leaves
8 to 10 stalks
1/2
teaspoon
Asafoetida Powder
Hing
Instructions
Remove the stalks of the chillies.
Dry roast all the ingredients (except Asafoetida) separately.
Let it cool to room temperature. Grind to a fine powder in a blender.