Chef Jomon Kuriakose, Chef De Cuisine, Baluchi At The Lalit London says that there is a romantic pair in India, especially in his state, Kerala that we don’t often think of. They are a special combo that cannot be separated from each other. “Their love poem is always thrilling, especially to the Malayalees living as expatriates. It is none other than our own idli and sambar,” he told the newsweekly. On Valentine’s Day, he shared his grandmother’s recipe with our readers.
Chef Jomon’s grandmother’s recipe
Sambar powder
Coriander seed: 1/2 cup
Cumin seeds: 2tbsp
Dry Red chilly: 15-20 nos
Fenugreek seeds: 2tsp
Black peppercorn: 1 tbsp
Channa dal: 2 tbsp
Urid dal: 1tbsp
Curry leaves: 3-4 strings
Black mustard seeds: 1/2 tsp
Asafoetida powder: 2 tsp
Turmeric: 2tsp
Method
1) Dry roast all the ingredients separately on a low flame until it’s leaving a nice good flavour
2) Mix them with asafoetida and turn powder when it cools down.
3) Grind them nicely into a fine powder
4) store them in an airtight container
Picture courtesy:- Sekhar Abraham Photography
