Avakaya-Gongura: sambar powder

Sunday, 5 January 2014

sambar powder

Sambar Podi Recipe

Preparation: 15-20 mts

Yields: 5 – 5 1/2 tbsps

Cuisine: South Indian

Ingredients:

2 1/2 tbsps coriander seeds/dhania/dhaniyalu

1 1/4 tbsps red gram dal/tur dal/kandi pappu

3/4 tbsp bengal gram dal/channa dal/senaga pappu

3/4 tbsp split black gram dal/urad dal/minappapu

4-5 dried red chillies/lal mirchi/endu mirapakayalu

1 tsp pepper corns/kali mirch/miriyalu

1/4 tsp mustard seeds/ria/avalu

1/4 tsp fenugreek seeds/methi/menthulu

1/2 tsp cumin seeds/jeera/jeelakara

1/4 tsp turmeric pwd/haldi/pasupu

1/4 tsp asafoetida/hing/inguva

5-7 fresh curry leaves/kadi patta/karivepaaku

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About the efforts behind this work.

Just in brief about the author.

I am a simple and fun loving person. Before marriage, cooking was never my need to explore whether it was a passion. I was just enjoying my mum's preparations . It's obvious with many of us. Being youngest in the family I was so pampered and never had even a chance to help my mother.

The most important thing was my dad's knowledge in food and nutrition. Though I never saw him spending time in the kitchen, he always make sure we are having healthy and nutritious diet by buying all different fresh veg and fruit. He has excellent knowledge in what to and what not to eat.

I have spent most my time in hostels after secondary education. During that time the hostels were not of great fun despite of the money we spent. The food was horrible in taste, as well as in quality. I really feel pity that I missed an important part of my life when it comes to food. Anyway that is a big story.

Very soon after my marriage, I traveled to USA. There the real story began. I would not like to say that I was a good cook. This cooking episode started, out of necessity. Later it turned a constant passion. I don't know, it was a bit miraculous to get the good taste with every experiment I made.Though there were not many food sites/blogs as like now, most of my preparations came well in the first go it self. They were very much appreciated by family members and friends. This is not extravagant. It could be the genes from my mum..:).

Thereafter I started exploring, preparing new dishes and experimenting with new recipes. My husband is a very good critic to give his feedback:) This could be a strong reason why I sought perfection in my preparations. Hats off to him.

Now exploring and experimenting healthy and nutritious diet has become my passion. There are good number of ideas in my kitchen directory. I explore new ways of cooking to retain the health factors in the elements in it's best form without compromising on the taste as well. I also concentrate much on variety, freshness and easy ways to cook along with good taste.

I would not prefer spending too much time on presenting the food. I do feel it is good if we present the food nicely in the given time. It sometimes takes so much time where we may end up with cleaning lot of vessels and loss of interest in cooking. There may be a danger of loosing interest on everyday cooking. I make sure all the preparations are stored well in a healthy way.

Even though I am very busy with two young kids and challenges at career, I make sure my family is having fresh and nutritious diet. It's my passion and I pray I God to give more and more energy to keep it going, also to extend my efforts to friends, relatives and whoever lives near by.

Avakaya-Gongura

Sunday, 5 January 2014

sambar powder

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About the efforts behind this work.

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