Sambar Powder

Roast coriander seeds and cumin seeds in a pan on low heat till fragrant. Stir often. To know more, swipe up!

Remove the roasted spices from the pan and place on a plate or tray.

Next, add dried red chilies in the same pan and roast till they change color. Stir often. To know more, swipe up!

After red chilies, add fenugreek seeds and roast till it gets browned. Stir often.

Remove the roasted fenugreek seeds to the same plate or tray.

Next, roast black peppercorns till fragrant, in the same pan. Stir often. Remove and keep on the same plate.

After spices, roast chana dal till golden, in the same pan. Stir often. Remove and keep on the same plate.

Now, roast urad dal till fragrant and golden, in the same pan. Stir often. Remove and keep on the same plate.

After lentils, roast curry leaves till crisp. Stir often. Remove and keep aside.

Next, roast mustard seeds till they pop. Remove and keep aside.

Now, switch off heat and add asafoetida in the pan. To know more, swipe up!

Stir and roast asafoetida till the color changes. Remove and keep aside.

Cool all the roasted ingredients and add in a grinder jar. Also add turmeric powder.

Grind the ingredients to a fine powder.

Due to grinding, the sambar powder will become warm. Remove on a plate and let it cool.

Store sambar powder in a glass jar and use as required. To know how to store, swipe up!