Home- made Sambar Powder

Hello friends! Belated Ugadi greetings to all of you! I wasn’t able to post anything for the last few days as S was down with bacterial infection in the stomach. He preferred to eat only plain curd and rice with grated raw veggies n salads. After a course of antibiotics, he is feeling fine now. The doctor has asked him to get back to normal food. I started cooking normal 2 course meal only from yesterday.

The last whole week was really terrible :( lots of lab tests were done to see if all the organ functioning was normal. I was scared to death. S was feeling low, he was a bit too scared of getting endoscopy done, as v had heard that it’s really painful, but I must say that he was brave and got it done quietly with tearful eyes as the tube went down his throat. The biggest relief was the endoscopy result which showed a normal stomach functioning :)

The Doctor said that it was nothing to be worried about and he would be fine in a day or two after two shots of intra-venous injection. S is back to normal, happy –active and pain free now. We couldn't celebrate Ugadi as S needed rest after so much running around, V just did a simple pooja and had beevu-bella (neem-jaggery).

During the last couple of days my only solace was food blogs. Blog hopping and reading through so many recipes and seeing wonderful food snaps kept me diverted and inspired me to think positive( I used to bookmark recipes to make after S gets well) I love you all friends, thanks for the support and keep blogging your wonderful recipes :) God Bless.

S wished to have sambar and rice today, I usually use MTR sambar powder but today I called Amma asked the recipe for Sambar powder and made it at home. The sambar was truned out tasty, pleasant (not so spicy) S enjoyed the sambar rice :) Here’s the recipe..

For the sambar powder you’ll need:

Mustard seeds 1 tsp
Fenugreek seeds (methi) 1 tsp
Whole black pepper ½ tsp
Urad dal 2 tbsp
Chana dal 2 tbsp
Curry leaves 1 sprig
Hing (asafoetida) a little more than a pinch
Coriander seeds 2 tbsp
Dry copra 1/3 cup
Cumin seeds (jeera) 1 tsp
Dry red chillies 10
Turmeric powder ½ tsp

Method:

Dry roast each ingredient individually except asafoetida and turmeric powder. Set it aside and let it cool thoroughly.
Now add the asafoetida, turmeric powder to the roasted ingredients and powder it finely in a mixer. Store the powder in an air tight container.