Ingredients
- 1 cup mustard seeds (rai kuria)
- 1/2 cup split fenugreek seeds (methi kuria)
- 1 tablespoon asafoetida (hing)
- 1 teaspoon turmeric powder
- 2-3 tablespoons oil
- 5 tablespoons Kashmiri red chilly powder
- 1/2 cup roasted salt
Method
Lightly grind mustard seeds and split fenugreek seeds in a mixer grinder in the ‘Pulse mode’. No need to make a fine powder. Then, roast this ground mixture in a non-stick pan on a slow flame. As soon as they harden slightly, turn off the flame and take out this roasted mixture on a plate. Make a small cavity in between this mixture on the plate, and fill it with asafoetida.
Heat the oil in a pan. Once heated, pour this oil on top of the asafoetida in the cavity on the plate, and immediately place another plate upside down on this plate to cover the contents. After about 5 minutes, remove the covering plate and thoroughly mix all the contents on the plate and let it cool.
After the mixture has cooled, add roasted salt, turmeric powder, Kashmiri red chilly powder to the mixture and mix thoroughly. Your sambharo is ready! It is important for the salt to be roasted and cooled before adding to this mixture so that the moisture in the salt doesn’t affect the sambharo. You can adjust the proportion of salt and chilly powder as per your taste.
Store the sambharo in a glass jar and it can stay edible for over a year. This can be added on top of khakhra, in Khichdi, in handwo, in Khichu, and several other Gujarati items. This sambharo can also help prepare mango pickles.
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.