1.5 cups coriander seeds ( standard measure cup…250 ml . )
1/2 cup toor dal
1/4 cup chana dal
1 cup tightly packed red chillies( mix of round and long red chillies may be used ) I have used a spicy long red variety and mixed with kashmiri chillies
approx 12-15 nos .
1 tbsp methi seeds
2 tbsp peppercorns
( 2 tsp cumin seeds may be added , I have not added )
1 tbsp turmeric powder to be added to cooled sambar powder and mixed well before storing .
Roast each ingredient carefully on low flame just enough to get hot but bnot to change colour .
cool and powder .
For bulk , all ingredients to be sun dried for 2 days and then milled .