SAmbar powder, which is a most important part in the masala dabba in our household, although called sambar masala it can be used in curries and even rice bhath. Every house has a special recipe with some changes in the recipe here and there.
Sharing the recipe which my mom and my mom in law and following their suite i would stick too,
Ingredients:
Dry coconut- grated/chopped to be blended in mixer.
Dhania/coriander seeds- 2 cups
Jeera- 1 cup
Channa Dal- 1/4 cup
Toor dal- 1/4 cup
Dry red chilli- Guntur/Byadagi- 11/2- 2 cup
Mustard - 1tbsp
Methi/Fenugreek - 1tbsp
Sesame seeds- 1tbsp
Hing/Asafoetida- 1tsp
Tamarind- 1 lemon sized
Curry leaves- 1/2 twigs leaves- 1 cup
Cinnamon stick- 1 big
Dagadphool/ Kalhuvu- 1tsp
Marathimoggu- 10-12
Method:
Dry roast all the ingredients one by one.Fry to moderate colour and do not heat till it turns brown/ black
Allow them to cool in a plate
First grind coconut and then you can mix the other roasted ingredients and blend them together.. Mix properly.
Allow to cool.
You can fill them in airtight containers and this will last fresh more than a month.
The dry coconut can loose freshness and if stored longer will spoil the taste of the masala.
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