E.A.T - easyvegrecipes

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Saambaar Kaaraam

I really don't know why it is name after as saambar kaaram and how people use this. But I use it in my kind of pappu chaaru and also in some curries also. It is very spicy. It can be stored for long period also. 


Corriander Seeds-1cup
Red chillies-3cups
Fenugreek seeds-1tsp
Bengal gram-1tbsp
Garlic cloves-3cups


Heat a kadai add corriander seeds, red chillies, bengal gram, fenugreek seeds and salt. Roast them till the aroma of corriander seeds come out. 

Allow them to cool. Put them in the mixer grinder and powder them all except garlic. Once the above masala grinded to powder add garlic cloves and press pulse of mixer grinder one or two times. Hot and spicy Saambaar kaaram is ready. Use this for my kind of pappu chaaru. This can also be used in curries like brinjal and cluster beans. 
Point to remember:
Adding salt while frying corriander seeds and red chillies will reduce the pungent smell of red chillies.
First grind the masala and then only add garlic cloves.
Do not remove the skin of garlic cloves.
 So the powder will have powdery texture. 

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