MASALA POWDER/ SAMBAR POWDER

INGREDIENTS

• Long Turmeric Sticks ('Curcumin' in English & Dry - Whole - 'Virali Manjal' in Tamil) : 1 no
• Coriander Seeds (‘Kothamalli’ in Tamil & ‘Dhania‘ in Hindi): 2 cups
• Red Chili (‘Sivappu Milagai’ in Tamil) : 1 cup
• Cumin (‘Seeragam’ in Tamil & ‘Jeera’ in Hindi) : ½ cup
• Toor dal (‘Thoovaram Paruppu’ in Tamil  & ‘Pigeon peas’ in English) : ½ cup
• Channa dal (‘Kadalai Paruppu’ in Tamil  & ‘Split chick peas’ in English) : ½ cup
• Fenugreek seeds (‘Vendhayam’ in Tamil & ‘Methi’ in Hindi) : ¼ cup

PROCEDURE

1. Dry roast dhania seeds in a kadai till they are heated to tolerable temperature. Set them aside in a plate and allow them to cool.
2. Dry roast red chilli in the same kadai till they are heated to tolerable temperature. Set them aside along with dhania and allow them to cool.
3. Dry roast toor dal in the same kadai till they become crispy. Don’t over roast or burn them. Set them aside along with other ingredients and allow them to cool.
4. Dry roast channa dal in the same kadai till they become crispy. Don’t over roast or burn them. Set them aside along with other ingredients and allow them to cool.
5. Dry roast fenugreek seeds in the same kadai till they become brown in color. Set them aside along with other ingredients and allow them to cool.
6. Dry roast cumin in the same kadai till they are heated evenly. Do not over roast. Set them aside along with other ingredients and allow them to cool.
7. Once all the ingredients are cool, grind them together with turmeric sticks into a fine powder

Note: If the powder is course, use a sieve to get the fine powder and the remains in the sieve can be collected in a vessel. Once done with sieving, the remains collected can be again ground in a mixer to make it much finer.