Sambar Powder

• Red chili – 1/2 kg
• Coriander seeds – 1.5 kg
• Whole black pepper – 100 gm
• Toor dal – 50 gm
• Channa dal – 150 gm
• Urad dal (whole) – 1 tbsp
• Fenugreek seed – 150 gm
• Cumin seed – 1 tbsp
• Whole Turmeric (Virali manjal) – 50 gm
• Curry Leaves (optional-can alter the taste) – 5 sprigs

The ingredients photo above does not represent the actual measurement (refer to the Ingredients section)

• Sun dry all the above items (hot summer days – 1 day is fine,  if not 2 days) and grind all the items in the grinding machine (mill) until fine powder. If you don’t have access to a Mill grind machine, you can use a powerful mixer @ home (bottom line – fine powder).
• Store the ground sambar powder in a dry and air tight container. You can use it up to 6 months.