Ingredients:
Red chillies (long red variety) 35 grams
Coriander seeds (Dhaniya) 50 grams
Channa dal 10 grams
Toor dal 5 grams
Pepper (black,whole) 5 grams
Jeera 5 grams
Fenugreek seeds (vendhayam) 5 grams
Asafoetida - 10 grams
Coconut - 15 grams
Method:
Roast all ingredients individually until nice aroma comes. Roast the coconut until it turns brown. Let them cool.
powder all the ingredients except coconut and then at the end add coconut and powder.
The powder resulting from the above mentioned quantity lasts for about 50-60 days for me.
If you want to prepare huge batches (like 1KG) then I would recommend to sun-dry the ingredients and powder them in a mill.
We can also add turmeric to this powder
After powdering allow the powder to cool and store in air tight containers. I usually store in One big and one small container in which I transfer weekly for everyday use. By that way, even if we touch it with wet hands, it will get over soon and the big container sambar powder is saved.
Just add 2 spoons of this powder to make sambar for serving 4.
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