1 tbs urad dhal
2 tsp coriander seeds
1 tsp cumin seeds
10 methi (fenugreek) seeds
1 tsp mustard seeds
3 dried red chilies, broken
10 curry leaves
1. Take all these and fry together until you get an aroma.
Light brown fry is good, don't blacken the seeds.
2. Transfer from pan to cold plate. Allow seeds to fully cool.
3. Grind by hand or in a coffee grinder.**
4. The entirety of this powder can be used to make sambar
for about 15 people.
**I have purchased a coffee grinder that I use only to grind spices.
Do not use the same grinder to grind coffee.
Friday, February 1, 2008
This is an amazingly refreshing drink for a hot, sultry day or to cool down a hot-head!
1 cup curd (my favorite pictured below)or 2 cups buttermilk
1 cup water (if using curd)
1-2 curry leaves finely chopped
5 thin slices of a green chili
1 tsp crushed fresh ginger
Photo above right courtesy of "Indian Food Rocks" blog post IFR New Finds and Weekend Burgers.
One step drink mix! Place all ingredients in a shaker cup. Shake until frothy. May like to let it set for 30 minutes or so before drinking for all flavors to combine. Filter before enjoying.
Notes: If using buttermilk it is already watery, hence twice the amount of curd is appropriate. If using curd, add an equal amount of water.
Photo left by Krishna Kumar: Me enjoying Milma brand Sambaram. More of our favorite Kerala photos here.
Related Posts: Sambaram – Spiced Buttermilk Cools the Soul (A tribute to my favorite cooling beverage!)