Measure all the ingredients and set aside.

Dry roast red chilies till the chilies turn crisp. Set aside.

Dry roast coriander and cumin seeds over medium heat till the aroma is released. Set aside.

Dry roast chana dal separately till golden brown and set aside.

Dry roast urad dal separately till golden brown and set aside.

Dry roast fenugreek seeds and peppercorns for 3-5 minutes. Set aside.

Dry roast the curry leaves till they turn crisp. Set aside.

Dry roast mustard seeds and hing until seeds start spluttering. Turn off the heat.

Collect all the roasted ingredients and let them cool down completely.

Add all the roasted ingredients along with the turmeric powder in a grinder.

Blend to a smooth powder in batches if your mixer jar is small.

Spread the Sambar Podi on a plate to cool down completely.

Store in an airtight container at room temperature.