Sambar Podi (Sambar Powder)

Ingredients:

40g (½ cup) coriander seeds
2 tbsp cumin seeds
16 to 18 dry red chillies, halved lengthways and with crowns removed
1 1/2 tsp fenugreek seeds (methi seeds)
1 tbsp black pepper
2 tbsp chana dal (split husked bengal gram)
1 tbsp urad dal (split husked black gram)
⅓ cup curry leaves
½ tbsp mustard seeds
½ tbsp asafoetida (hing)
½ tbsp turmeric powder (ground turmeric)

Method:

Place a non-stick pan over medium-high heat. When the pan is hot add the coriander seeds and cumin seeds. Over a low heat, stir and roast the coriander seeds and cumin seeds, till they become fragrant and change colour. It just takes 1 to 2 minutes over low heat to roast these. They should smell aromatic. Do not brown them too much. Turn out of the pan onto a large plate.

Wipe the pan with kitchen paper or a cotton napkin and add dry red chillies. Toast the chillies, stirring them until they change colour and you can get their pungent smoky aroma. Tip the toasted chillies onto the plate.

Now add the fenugreek seeds to the pan. Stir often as you toast them until they turn brow but make sure not to burn or brown them too much. Set aside on the same plate.

Add black peppercorns, stirring often as you toast. When the black peppercorns become aromatic tip out onto the plate.

Now add the chana dal to the same pan. Keep on stirring at intervals, while roasting the chana dal. Chana dal takes longer to cook than the spices and you want it to become browned or golden. For uniform cooking and colour, keep on stirring them. Remove aside in the same plate.

Add urad dal to the pan. Again, toast whilst stirring constantly until they become golden and you a get the scent of the toasted urad dal. Transfer them to the same plate.

Add curry leaves (fresh or dried) to the pan and toast until the leaves become crisp. Set aside.

Next add mustard seeds to the pan. When all the mustard seeds have finish popping, tip them out onto your plate.

Switch off the heat beneath the pan and add asafoetida (hing) in the pan. Quickly stir as soon as you add the asafoetida. Immediately the asafoetida changes colour tip out onto your plate.

Allow all the toasted spices to cool then transfer to your grinder (you may need to do this in two batches) along with the turmeric. Pulse to break up the spices then run the motor until you have a smooth powder.

Transfer to a jar, seal and store in a cool, dark, cupboard. Typically, you will need 3-4 tbsp of the sambar powder for a dish for 4.