Chillies - 500 g
Bengal gram dhal - 200g
Rice - 100g
Cumin seeds - 100g
Pepper - 50g
Asafoetida -50g
Turmeric - 20 g
Curry leaves - 10g
METHOD
1.
Clean all the raw ingredients.
2.
Roast the spices till the colour changes to
golden brown.
3.
Bring it to room temperature and pulverize it.
4.
Store the sambar powder in air tight container.
