Sambar powder/sambar podi

Sambar is served with idly rosa and rice. we make different types of sambar, with different vegetables combination.

The sambar podi is the main ingredient in the sambar which makes it tasty and brings in the taste of all cooked vegetables.

Sambar powder/sambarpodi

ingredients 

Red dry chillies 8 to 10 (spicy and non spicy)

Whole coriander 1 tablespoon

Jeera 1 teaspoon

Mustard seeds 1/2 teaspoon 

Chana dal 2 tablespoon

Tuvar dal 1 tablespoon

Heeng a small piece (cut into tiny pieces)

Curry leaves a few

Methi seeds 1/4 teaspoon

Method

Dry roast all the ingredients separately. 

Coriander and Jeera can be roasted together in low flame. Make sure it's not turning into dark brown, just light brown and releasing its aroma is enough. Keep aside.

Add red chillies and gently roast them, by tapping now and then to check whether it's crispy. Don't over fry, it may turn into black and you will get a burnt smell, so without changing the colour we have to roast the chillies. Once they are crispy, keep aside.

Chana dal when roasted  realeas a nutty flavour, just a little brownish colour and you can take it from the pan.

Tuvar dal also require very gentle roasting like chana, it's pretty fast roasting dal, so keep the flame low, once done take it out.

Heeng should be pulled and split into small pieces, roast it till crispy.

Methi seeds get roasted quickly so just a few seconds and take out from the pan.

Mustard seeds should be roasted carefully, as they are very fast in roasting in a heated pan, as soon as you hear the crackling immediately remove and keep aside. 

Finally add curry leaves, in no time it will be crispy and you can crush it with hands.

Make sure all the ingredients completely cooled down.

Now you can add all the above roasted ingredients together in a mixer jar and make a fine powder. 

Note

I have not added peppercorns but used dry red chillies instead for that spiciness.