Sambar Powder ingredients

Coriander seeds: 1 cup (250 ml)
Dry Red Chillies: 1 cup (250 ml)
(Mix half cup each of Guntur Chillies and Byadgi Chillies)
Methi (fenugreek seeds): 1.5 tbsps
Jeera (cumin seeds): 1.5 tbsp
Asafoetida : 1 Tsp ( 'Catch' brand is the best)
Peppercorn : 1.5 tsp
Dry Cocunut (grated): 1 cup (250 ml)

Method:

1. Roast the Coriander seeds till they emit an aroma or turn a bit dark brown.
2. Roast the Methi seeds till they splutter. Roast the Jeera seeds till they emit a strong aroma.
3. Now heat 2 tsp oil in the kadai and let it heat for 3 minutes.
4. Add in the dry red Chillies and roast them for 2 minutes. Remove to a dry plate.
5. Add the Asafoetida powder to the bit of oil that you leave behind in the kadai after removing the chillies.
6. Remove the fried asafoetida.
7. Roast the peppercorns till they splutter.
8. Next roast the dry cocunut gratings/powder till brown.
9. Let all the above ingredients COOL.
10. Grind (using a mixie) the Dry Red Chillies till powdered.
11. Grind the coriander seeds and add all the other stuff (except the coconut) and grind till fine powder.
12. Add the coconut powder at this stage and continue grinding for another minute.

Remove and store in air tight container.

Andhra Style Sambhar with Nellore Rice

I started my career life as a newspaper reporter and sub editor. This was way back in 1983-84 in Hyderabad at Newstime, a newly launched English Daily from the Eenadu stable.

I loved Hyderabad. My middle school and high school years were spent in that lovely city of Salar Jung and everything so exotically Nawabi. But I am a pucca vegetarian and a pucca brahmin. So my culinary incination was totally vegetarian. I don;t even eat mushroom as I believe they are borderline cases!!!

I was enamored with Andhra cuisine, I simple love the Brahmin Andhra Sambar with Radish or Brinjal or Drumstick or even just Onion mixed with the heavenly freshly cooked Nellore rice,  a dollop of Ghee and spiced Buttermilk served  in a tall steel tumbler.