Mysore Sambar (Hulli) Powder

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Easy

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Ingredients

  • Dry red chillies - 1/2 kg
  • Copra (dry coconut) - 200 g
  • Coriander seeds - 100 g
  • Turmeric root - 40 g
  • Cumin seed - 10 g
  • Pepper corn - 10 g
  • Clove - 5 g
  • Cinnamon - 5 g
  • Cardamom - 5 g
  • Marata moggu (jungle laung) - 5 g
  • Bay leaves - 5 g
  • Hing powder - 1 tsp

How to Make Mysore Sambar (Hulli) Powder

  • Trim away the stalks from the chillies.
  • Grate the copra.
  • Heat a tbsp of oil, roast the chillies and remove.
  • Add 1 more tbsp of oil to the kadai and roast the copra until golden brown.
  • Mix with the chillies.
  • Add all the other ingredients to the kadai and roast without adding more oil.
  • Cool and grind together to a slightly coarse powder.
  • Store in an airtight bottle in the refrigerator. Can be used for a couple of months.

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