Sambar Powder

Savithramma's Sambar Powder 

Style:

(Bangalore) South Indian style

Ingredients:

• 250 gms Guntoor chillies
• 50 gms Byadagi/Kashmiri chillies
• 250 gms Coriander seeds
• 25 gms Mustard seeds
• 15 gms Black Pepper
• 15 gms Methi/fenugrik Seeds
• 25 gms dry Turmeric stick or powder
• 100 gms Jeera/Cumin Seeds
• 70 gms Urud dhal
• 75 gms Channa dhal
• 1 tsp Asafoetida - (hang)
• 150 ml curry leaves

Method:

• Dry fry chillies on a very low flame until it gets hot and remove. Make sure this does not change colour
• Dry fry all the ingredients one at a time on low-medium flame and place them on a plate for cooling
• Mix all the ingredients and powder same day and leave it to cool
• Store it in an air tight jar

Note:

• Can vary chillies according to your taste. You can replace genitor chillies with Kashmiri to make it milder.

Lime Pickle - Indian

Savithramma's Lime Pickle

This is my mum's Recipe and my son loves this with Yogurt (curds) rice

Style:

(Bangalore) South Indian style

Ingredients:

• 15-25 Limes, depending on the size
• 100-150 ml Salt
• Fresh Chilli powder - 3-4 table spoons
• 1 tsp mustard - roasted and powdered
• 1/4 tsp Methi - roasted and powdered
• 1/2 tsp Turmeric
• Asafoetida (hing) - little
• 1/4 Cup water - Boiled for 10 minutes and cooled

Method:

Step 1:

• Wash and dry limes thoroughly, cut into desired size pieces
• add salt and mix it well and store it in a tight container for 2 months in fridge. (Remember to stir once in every 10 days

Step 2:

• Add all the other ingredients and mix it well
• you can do seasoning if you like. But remember to add it after cooling it
• transfer to a glass jar/bottle

Can keep in the fridge for 1 year.

Enjoy this pickle 1 week after Step 2!