Sambar Powder

1 cup Coriander seeds- Dhania

1/2 cup Chenna dal – Senagapappu

3/4 cup Urad dal- Minnapappu

1/2 cup Toor dal - Kandi pappu

Handful Red Chilies

2 tsp Jeera

2 tsp Mustard seeds
2 tsp Fenugreek seeds

¼ tsp Hing

6 – 8 Garlic pods (optional)

Few curry leaves

1 cup grated coconut

Take 2 tsp oil in a skillet fry coriander seeds till they are done. Then add channa dal and fry for a few minutes finally add urad dal, fenu greek seeds, jeera, hing, chopped garlic, curry leaves and red chilies. At the end add grated coconut and fry till it is nicely done.

This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste. It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening. The mixture emits a toasty aroma when they are nicely roasted. Let cool. Grind to a powder in a spice mill or blender.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Sambar powder is used for making sambar and other “pulusulu” – Liquid dishes. All the items in the mixture will have a unique blend and when mixed with tamarind juice and made sambar, it has its flavor in it.