Homemade Sambar Masala Powder

Ingredients:

• Corriander - 1 Kg
• Chana Dal - 250 gm
• Methi seeds(Uluva) - 100gm
• Urad Dal - 1 small glass
• Asafoetida(Kayam) -  One block(box) or one tin (You may skip this for the masala and add when you are preparing the Sambar)
• Dry Red Chilly(Vattal Mulaku) - 250 gm(without the stem)
• Curry Leave - some
• Sunflower/Coconut oil - 1 teaspoon (for frying)

Method:

1. Fry the asafoetida in low flame and keep aside (skip this step if you are adding asafoetida when preparing sambar)
2. Fry the chana Dal in the oil until it turns just brown
3. Add Urad Dal and methi seeds to fried chana dal, till the urad dal and methi seeds change colour
4. Add corriander and Red Chilly and fry till the chillies are crisp
5. Add the curry leaves and fry till they are crisp
6. Finally add the asafoetida(if required)
7. Grind this into fine powder after cooling. Do not cool completely, as it is easier to grind when the masala is still a bit warm. (You may also take this to a flour mill to get it ground to fine powder if you are in India)

Source: My Mother-in-law's Recipe