Follow these steps for perfect results
Coriander seeds
Asafetida
Red chilies
Channa dhal
Fenugreek seeds
Turmeric
Gather all ingredients: coriander seeds, asafetida, red chilies, channa dhal, fenugreek seeds, and turmeric.
Heat a dry pan over medium heat.
Dry roast coriander seeds until fragrant, about 2-3 minutes.
Add channa dhal and fenugreek seeds to the pan and dry roast until lightly golden, about 3-4 minutes.
Add red chilies and turmeric to the pan and dry roast for another 1-2 minutes until fragrant and slightly toasted. Be careful not to burn them.
Add asafetida and dry roast for 30 seconds.
Remove all roasted ingredients from the pan and let them cool completely.
Transfer the cooled roasted ingredients to a grinder or spice grinder.
Grind the ingredients into a fine powder.
Store the sambar powder in an airtight container in a cool, dry place.
Expert advice for the best results
Adjust the amount of red chilies to control the heat level.
Roast the spices in small batches to ensure even toasting.
Cool spices completely before grinding to prevent clumping.
Everything you need to know before you start
5 mins
Can be made well in advance.
Store in a clear jar to showcase the vibrant color.
Use as a seasoning in sambar.
Add to vegetable curries.
Use as a dry rub for tofu.
The spices in the chai complement the sambar powder.
Discover the story behind this recipe
Essential ingredient in South Indian cuisine, particularly for making sambar.
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