tastemany recipes: How to make sambar podi

Sambhar podi making - Home made sambar powder

dry chili - 400 g

coriander seeds - 500 g

cumin seed - 50 g

toor dal / thuvaram paruppu - 50 g

rice - 50 g

fenugreek seed - 25 g

fennel seed - 25 g

turmeric - 4 pieces ( 20 g )

hing / asafetida - 20 g

1. Dry roast all the ingredients one by one till a mild flavor arises from it.

2. Do it with care while you are roasting cumin and fennels as it burns easily.

3. We can't roast turmeric pieces and asafetida pieces separately as they are big pieces , so roast them along with other ingredients, SEE VIDEO.

4. Flat surface of the toor dal can be burnt easily. So do it with care

5. VERY IMPORTANT TO KEEP THE FLAME LOW THROUGHOUT THE PROCESS.

6. Don't close the roasted hot ingredients with lid. ( If you do so water vapor from the lid will fall over the ingredients, it spoils sambar podi )

7. Let it cool for room temperature. It should get completely cooled when you give them to mill for grinding.

8. You can store them for long period without insects affecting them as they are made from roasted ingredients.

9.Don't fry chilies for long time - its flavor is highly allergic to most of the people or dry them under sun light for 6 hours.

10. Store sambar powder in a silver / glass container tightly. SEE VIDEO. So that you can increase the storage time.