Step-by-step
1
firstly, in a heavy-bottomed pan heat ½ tsp coconut oil and saute 1 cup ((75 grams)) coriander seeds.
2
saute on low flame until the coriander seeds turn aromatic.
3
transfer to a large plate and keep aside.
4
in the same pan heat ½ tsp coconut oil, add ¼ cup ((25 grams)) cumin seeds and 2 tbsp ((20 grams)) methi, 2 tbsp ((30 grams)) urad dal and 1 tbsp ((15 grams)) chana dal.
5
roast on low flame until the spices turn aromatic.
6
now add ½ cup ((10 grams)) curry leaves and roast well.
7
roast until the curry leaves turn crisp.
8
transfer to a large plate and keep aside.
9
further heat 1 tsp coconut oil and saute 100 gram dried red chilli.
10
saute until the chills puff up and turn crisp.
11
transfer to a large plate and cool completely.
12
now take all the roasted spices to the mixi, add 1 tsp turmeric.
13
grind to a fine powder.
14
finally, udupi style sambar powder or sambar pudi is ready to prepare udupi sambar.
Video
Notes
- firstly, use coconut oil to get the rich flavour in masala.
- also, roast on low flame and individually to prevent spices from burning.
- additionally, you can prepare the spice mix in large quantity and store in an airtight container for up to 6 months.
- finally, udupi style sambar powder tastes great when prepared with good quality chillis (kashmiri red chilli for bright colour).
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/sambar-powder-recipe-sambar-masala/