Firstly measure and keep all the ingredients ready for sambar podi
Place a wide pan on the stove, and turn on the stove on low- medium heat. let the pan turns warm
Add coriander seeds and do even roasting
Roast till the coriander seeds turn aromatic and slightly change color
Transfer to a plate and let it cool down
In the same pan add red chilli and roast evenly
Roast till you get the pungent smoky aroma and red chilli slightly change color and looks roasted
Transfer to the plate, avoid overlapping
In the same pan add toor dal and sauté evenly
Roast till dal turns aromatic and starts changing color
Transfer to the plate and let dal cool down
In the same pan add pepper and do quick saute for 2 or 3 times
Furthermore add fenugreek seeds, and do quick saute for 2 or 3 times
Finally add cumin seeds and saute evenly
Roast till they turn aromatic and fenugreek seeds start changing color
Transfer to the same plate and let it cool down
After all the roasted ingredients are cool, grind red chilli first into a coarse powder
Furthermore, add coriander seeds and grind into a coarse powder
Finally, add remaining ingredients and grind into a fine sambar powder
Transfer to a plate and cool completely, then store into an airtight container