Hi everyone! Today, I’m going to take you through a very special recipe that’s close to my heart—Sambaraso Pito, a Konkani sambar powder that’s very different from the regular sambar powder you find in supermarkets. While the typical sambar powder might have just 5 or 6 ingredients, this traditional Mangalorean catholic style Sambaraso Pito or vegetable powder is made with 16 carefully chosen ingredients.
This masala is a staple in my kitchen, especially as I prepare for the Feast of Nativity. It’s perfect for a wide range of vegetarian dishes—whether it’s sambar, rasam, vegetable curries, or even tempering poha and dry dishes. This recipe has been passed down through generations in my family, and it’s available only in a few select shops in Mangalore.
I’m excited to show you how to prepare this aromatic and versatile masala that will elevate your cooking.
Recipe for Sambaraso Pito :
Ingredients:
- 200 grams red chillies
- 125 grams coriander seeds
- 2½ tablespoons cumin seeds (jeera)
- 2 teaspoons black peppercorns
- 1 teaspoon fenugreek seeds (methi)
- 3 tablespoons mustard seeds
- 1½ tablespoons white sesame seeds
- ¼ teaspoon carom seeds (ajwain)
- 1 tablespoon urad dal (split black gram)
- 1 tablespoon toor dal (pigeon peas)
- 1 tablespoon moong dal (green gram)
- 1 tablespoon raw rice
- 1 Tblspn channa Dal ( Split bengal gram)
- 1 tablespoon boiled rice
- 4 to 5 sprigs of curry leaves
- 1 small piece of turmeric root or 1 teaspoon turmeric powder
Instructions :
1. Frying the Ingredients:
- Heat an iron pan over medium heat. Start by frying the red chillies until they are crisp. If you’re new to making powders, it’s best to roast each ingredient separately.
- Next, fry the coriander seeds until aromatic.
- Add the cumin seeds (jeera), black peppercorns, fenugreek seeds (methi), and mustard seeds. Remember not to fry the mustard seeds for too long, as they can turn bitter.
- Add the white sesame seeds and carom seeds (ajwain). Fry for a short while.
2. Frying the Lentils:
- In the same pan, fry the urad dal (split black gram) until it turns golden.
- Next, fry the toor dal (pigeon peas) and moong dal (green gram) together until they are lightly browned.
3. Frying the Rice:
- Now, fry the raw rice and boiled rice until they puff up slightly.
4. Frying the Curry Leaves and Turmeric:
- Finally, add the curry leaves and fry them until they become crisp.
- If you’re using a turmeric root, fry it lightly as well.
5. Cooling the Ingredients:
- Combine all the fried ingredients and let them cool completely. Be careful not to leave them out for too long, as they may lose their crispiness, making it difficult to grind into a fine powder.
6.Grinding the Powderl
- Once the ingredients have cooled, grind them together into a fine powder.
7. Storing:
- Store the sambar Pito in an airtight container. For longer shelf life, keep the powder in the refrigerator.
This traditional Konkani sambar powder is versatile and adds a rich, aromatic flavor to a variety of vegetarian dishes. Enjoy making this authentic powder for your Mangalorean recipes!
