Ingredients
| coriander seeds | 1 cup |
| dry chillies | 15 to 20 |
| urad dal | 1/4 cup |
| chana dal | 1/4 cup |
| tur dal | 2 spoons |
| fenu greek seeds | 2 spoons |
| black pepper seeds | 2 spoons |
| cinnamon | inch piece |
| turmeric | 1/4 spoon |
| cumin seeds | 2 spoons |
| curry leaves | 2 springs |
| asafoetida | 1/2 spoon |
Preparation
Moisture can be spoil the sambar power.
It is better to put all ingredients(except hing and turmeric)under the sun shade before preparing sambar powder to store long period.
Remove the crowns from dry chillies.Dry chillies easily absorb moisture in the air and do not have the crispy nature.So we should kept under the sun shade before using it
If you have not much time to dry all ingredients dry chillies should be dried for 10 to 20 minutes under the sun light.
Method
2.Add dry chillies in the pan .Put the flame in low or medium.stir often .when dry chillies become to change its colour smoky aroma coming from it .remove it from the pan and keep it aside.(In a big plate).
3.Add coriander seeds and fry for 3 minutes in low or medium flame.when coriander seeds change their colour remove from the pan .
4.Add fenugreek seeds and poppy seeds and fry till fenugreek seeds become light brown colour and gives good aroma .it is the indication of fried fenugreek seeds.
5.Add chana dal in the pan and roast until chana dal change their colour and become to light golden colour .remove from the pan.
6.Add urad dal and roast this till it become to light golden colour.remove from the pan.
7.Add tur dal and roast for 2 minutes in low flame .roasted tur dal gives good aroma.when tur dal change the colour remove from the pan.
8.Add 1/2 spoon of oil in the pan.
9.Add curry leaves and hing.
10.when curry leaves are become crispy put off the flame.
11. all roasted ingredients should come in room temperature before making powder.
12.Keep to cool the ingredients.
13.Add all roasted ingredients and cumin seeds, turmeric in a mixie jar and make a powder. Powder texture should be coarse for better taste.
14.After making sambar powder ,power may have some warm nature.
15.Power should kept in a tight container after it is cools at room temerature.
16.Add this sambar powder when you are preparing sambar
Keep in the mind
For roasting ingredients we should use thin vessel or kadai for avoid burning.
Roast in low flame increases the quality of sambar powder.
Should use fresh ingredients for better taste.
We should pick small stones in coriander seeds,fenugreek seeds,cumin seeds like ingredients.
Do not make powder finely.coarse power gives good taste to the sambar.
We can add salt when blending all ingredients.But should keep in the mind when adding salt in the sambar(add less salt).
Roasting the cumin seeds is optional.We can use cumin seeds without roast.
