|1 cup Coriander Seeds|
|2 strings Curry Leaves|
|1/4 cup Chana Dal|
|1 teaspoon Fenugreek Seeds|
|1 teaspoon Mustard Seeds|
|2 tablespoons Cumin Seeds|
|2 teaspoons Black Peppercorns|
|3-4 pieces of Cinnamon|
|1 cup Dry Red Chilies|
|4 tablespoons grated Dry Coconut|
|1 teaspoon Turmeric Powder|
- Take all the ingredients in individual bowls or a large plate.
- Roast coriander seeds and curry leaves in a pan (kadai) over low flame until we smell nice aroma or coriander seeds turn slightly light brown. Transfer them to a plate.
- Roast chana dal in the same pan until it turns slightly light brown. Transfer it to the same plate.
- Add mustard seeds and fenugreek seeds to the same pan and roast them until they turn slightly dark in color or we smell a nice aroma. Transfer to the same plate.
- Roast cumin seeds, black peppercorns and cinnamon in the same pan for 30-40 seconds and transfer to the same plate.
- Roast dry red chill for 20-30 seconds and transfer to the same plate.
- Roast grated dry coconut until light brown and transfer to the same plate.
- Let them cool at room temperature for 7-8 minutes and transfer to a grinder jar. Add turmeric powder and grind them in a blender or grinder until slightly coarse texture.
- You can store it in an airtight container for 4-5 months.
- Add 1-tablespoon powder while making sambar for 3-persons.
- Roast all ingredients in a heavy based pan over low flame to avoid burning.
- Add dry red chillies according to your preference to reduce spiciness.
- Sun dry all ingredients separately for minimum 2 hours except turmeric powder to store sambar powder for longer period.
- You can add salt while grinding, but be cautious while adding salt to sambar.