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  • 50 grams coriander seeds around 3/4 cup
  • 25 red chilli
  • 50 grams toor dal around 1/4 cup
  • 10 grams pepper around 1 tbsp
  • 10 grams cumin seeds around 1 tbsp
  • 2 grams fenugreek seeds around 1/2 tsp


  • 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


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  1. Grinding continuously at max speed will turn mixie hot, sambar powder might turn lumpy so give regular interval and grind sambar powder
  2. Always transfer the ground sambar powder to a plate and cool it completely. after it is cool, store it in an air-tight container for longer shelf life
  3. Always keep all the required ingredients ready before starting to roast one ingredient as it helps for continuous roasting when the pan is hot
  4. Preferably avoid roasting all ingredients together
  5. Avoid overlapping ingredients when they cool as we are going to grind the ingredients separately
  6. Always cool the roasted ingredients on a wide plate to avoid moisture
  7. For fine mixie sambar powder, always grind the ingredients in the specified order
  8. I generally add curry leaves, hing, turmeric powder in sambar, hence skipped adding them for powder
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