Ingredients: Dhaniya seeds (coriander seeds) – 250 gms. Red chillies – 100 gms Jeera seeds – 50 gms Fenugreek seeds – 25 gms Mustard – 25 gms Pepper – 25 gms Hing – 1/2 tsp Instructions: Roast dhaniya and red chillies in very little oil till it emits a nice smell. Dry roast all other ingredients till well done and add hing at the end. Grind all together and store in airtight container. Use up sambar powder within 3 months and make a fresh batch after that. If you plan to store longer, either refrigerate or store in the freezer to keep it fresher for longer.
