PLAIN SAMBAR POWDER/HULI PUDI

Yields: 5 tbsp

Ingredients

Dhaniya/Coriander seeds: 3 tbsp
Chana dal/kadale bele: 1 tsp
Methi/Fenugreek seeds: 1/2 tsp
Hing/Asafoetida: 1/2 tsp
Curry leaves: 10-12 nos
Guntur chilli: 3 nos
Bedige chilli: 2 nos


Preparation

1. Dry roast all ingredients separately, as each ingredient requires different temperature to get roasted.
2. Roast methi seeds and chana dal till it turns light brown color, curry leaves and chilli  should be roasted till you are able to break with your hands. Dhaniya to be roasted lightly till you get aroma. Transfer all roasted ingredients to a plate as it gets done.
3. Add hing powder, mix and cool.
4. Grind into fine powder.

Notes

1. Chilli powder can also be used instead of whole chillies, in that case 1 tsp of chilli powder can be used.
2. Before making sambar add fresh coconut to the sambar powder and grind it into paste, which gives nicer taste. This powder can be used for making Sambar Rice or Bisibele bath.
3. Ingredients can be proportionately increased, when made in large quantity and can be stored for more than a month.