Sambar is a very commom dish prepared in South India. Is a great accompaniment with many dishes like Idli, Dosa, Pongal, Vada and Rice. This is prepared almost everyweek and we always prefer home made powder for making this. The making of powder differs from one person to other and here I am posting the recipe that my mom makes at home. Love her and always prefer her powder that she makes it and sends for us. This recipe is direct from her.
Red Chillies - 1/4 KG ( 250 Gms)
Coriander/Dhaniya Seeds - 1/2 KG(500 Gms)
Cumin Seeds/ Jeera - 1 cup
Black Pepper/ Milagu - 1 cup
Fenugreek/ Methi/ Vendhayam Seeds - 1/4 cup
Toor Dhal - 1 cup
Channa Dhal - 1 cup
Mustard Seeds - 1/4 cup
Boiled Rice - 1/4 cup
Turmeric/Manjal pieces - 50 Gms
Asafoetida/Hing/Perungayam/Inguva- 1 pack( 50 Gms)
Curry Leaves - 2 Bunch( Around 1 cup)
(Can use Guntur red chillies - 200 gms( for they are spicy/pungent taste) and Byadige Red Chillies - 50 Gms( for their nice bright red color).
My mom uses some rice for making this powder. Can always use or skip adding this.
Heat one or two tbsp of oil and add some crushed Asafoetida blocks and fry for seconds in low flame.
Keep aside and in the same oil add curry leaves and fry till they turn crisp. Remove and cool.
Sun dry all the remaining items separately or together by spreading in a cloth or big plate on direct sun for 3 - 4 hours. Collect everything and on the same day powder these ingredients in a mill. Once milled spread the powder to cool completely and store in a air tight container for later use.