By : PradeenKumar Vazhuvelil Sankunni
INGREDIENTS
1. Coriander seeds, (മല്ലി-മുഴുവനോടെ) : 120 grams (1 cup)
2. Toor Dal (തുവര പരിപ്പ്) : 50 grams (5 tablespoons)
3. Chana Dal (കടല പരിപ്പ്) : 50 grams (5 tablespoons)
4. Urad Dal (Whole) (ഉഴുന്ന് പരിപ്പ്-മുഴുവനോടെ) : 50 grams (5 tablespoons)
5. Kashmiri chilli (പിരിയൻ മുളക്) : 100 grams (18 to 20 numbers)
6. Red chilli (ചുവന്ന ഉണക്ക മുളക്) : 50 grams (10 to 12 numbers)
7. Pepper corns (കുരുമുളക്) : 30 grams (3 tablespoons)
8. Fenugreek seeds (ഉലുവ) : 30 grams (3 tablespoons)
9. Pottu Kadala (പൊട്ടു കടല) : 50 grams (5 tablespoons)
10. Curry leaves (കറിവേപ്പില) : 25 grams (1 cup)
11. Asafoetida (Compounded) (കായം (കട്ട കായം) : 25 grams (2 tablespoons)
12. Turmeric powder (മഞ്ഞൾ) : 25 grams (2 tablespoons)
PREPARATION
1. Heat a pan and dry roast each ingredients separately. Do not roast together.
2. Do not roast turmeric powder, it can be can be added to all the ingredients at the end.
3. Use compounded Perumkayam for roasting. Do not roast if you are using powder. Just add along with Turmeric powder.
4. Grind everything together in a grinder and keep it in an air tight jar.
5. This can be used for preparing 10 persons sambar for 10 times. One time Sambar for 100 persons.
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