Sambar Masala

1/2 cup coriander seeds
1/4 cup cumin seeds
1/4 cup chana daal (large split yellow lentils)
1/4 cup urad daal (black gram)
1/4 cup fenugreek seeds
1/4 cup black peppercorns
1/4 cup dry red chilli flakes
1/4 cup grated dessicated coconut
1/4 cup mustard seeds
20 dried curry leaves
2 tbsps tumeric powder
2 tsps asafetida powder

Roast all the ingredients – except the asafetida – on a hot griddle till they begin to release their aroma.

Cool on a tray.

Add the asafetida and grind into a fine powder. Store in an air-tight container.

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