Sambar Kaaram (సాంబార్ కారం, சாம்பார் காரம், साम्बार कारम) In Andhra, the regular karam we use in all curries is called Sambar karam. It is different from Sambar Powder.
Regional Dish : Andhra; Tamil Nadu; Karnataka; South India and North India.
Cuisine Style : Andhra | Preperation Time 20 minutes | Take it as spicy karam in all curries | Type powder | Shelf Life : 1 month
Appx. Nutritional values calculated for 1 tablespoon: Calories (20 Kcal), Carbohydrates (5g ), Protein (1g), Fat (0.12g).
Ingredients to serve :
- Redchillies 1kg
- Dhaniya (coriander seeds) 250gms
- Jeera (cumin seeds) 100gms
- Fenugreek seeds 10gms
- Garlic 250gm
- Salt as per taste
- Bengal gram 50gm (optional)
- Black gram 50gm (optional)
- Curry leaves fistfull
Method :
- Fry moderately red chilles, dhaniya, jeera, fenu greek, bengal gram and black gram on low heat.
- Add curry leaves and remove from fire , so they get cooled
- Grind them well in to a fine powder.
- Grind fresh crushed garlic to the above powder and mix well so that the garlic flavor gets infused into the powder.
- Add salt and mix well again .
- Immidetly store in a airtight container
Other variants / Cuisine Style : 1. Sambar Kaaram with black peppercorns.
Thank you so much for posting Sambar karam. I am going to prepare this right now. Am at America and don’t know how to prepare this. Thanks again.
This Sambar karam is very ancient which is used in Gunturu and prakasam districts since more than 1500 years . This area is called KAMMA NADU .
Sambar karam should include turmeric. Curry leaves .