Sambar Powder / Sambar Podi

Sambar Powder / Sambar Podi 

I always prefer homemade masala powder's as they are handy to prepare recipes. Today I'm sharing my mother-in-law's version of preparing Sambar Powder.

As you can even use mixie to powder sambar podi.....but I powdered it in flour mill as it gives fine texture..... after making powder let it come to room temperature then store it in an airtight container, which can also be stored for more than 6months.

You need to dry roast the ingredients one by one on a medium flame. With this proportion of ingredients you will get approximately 1 kg of Sambar Powder.

Ingredients:
Dry red chillies - 200 grms
Coriander seeds - 150 grms
Channa dal - 50 grms
Toor dal - 25 grms
Urud dal - 25 grms
Pepper - 50 grms
Mustard - 1 tablespoon
Fenugreek seeds - 2 tablespoons
Cumin seeds - 1 tablespoon
Fried Channa - 1 tablespoon
Turmeric sticks - 5-6 nos
Handful of Curry leaves

Method:
# Dry roast red chillies and dhania separately till you get a nice aroma.

# Roast channa dal, urud dal & toor dal slightly.

# Roast pepper, cumin, mustard, fenugreek seeds with fried channa.

# Break turmeric sticks and put in the hot kadai with curry leaves and switch off the flame.

# Once everything comes to room temperature can make a fine powder and allow it to cool completely.

Store it I an airtight container for more than 6 months.
Please do try and provide your comments.
Thank you!