Clean and dry everything in the sun for 2-3 days and ground it to a fine powder from a grinding mill/flour mill. Store it in an air tight container. It will stay fresh for 5 months.
Sambar Podi Recipe #2
This is my Perima’s sambar podi measurement. I do not follow this but have given you as you will get more quantity and it is less spicy.
Ingredients needed for sambar powder
Coriander seeds (malli)- 1 Kg
Red Chillies-300 grams
Whole Black Pepper -250 grams
Tur Dal- 1/4 kg/ 250 grams
Cumin seeds or Jeera -100 grams
Turmeric/Manjal-100 grams (one used for sambar powder)
Fenugreek -50 grams
Bengal gram/Channa Dal -50 grams
Urad dal -50 grams
Dry everything in the sun for 2-3 days and ground it to a fine powder from a grinding mill. Store it in an air tight container.
Rasam Powder Recipe
Coriander seeds -250 grams or 3 cups
Tur dal -100 grams or 1/2 cup
Red chillies -50 grams
Whole black Pepper -50 grams or 1/3 cup (1 tbsp less than 1/3 cup)
Cumin Seeds or Small Jeera -50 grams or 1/3 cup
Curry leaves – little (dry it well )