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# Sambar Powder Recipe
## Step-by-step
firstly, in a heavy-bottomed pan heat ½ tsp coconut oil and saute 1 cup ((75 grams)) coriander seeds.
saute on low flame until the coriander seeds turn aromatic.
transfer to a large plate and keep aside.
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.
roast on low flame until the spices turn aromatic.
now add ½ cup ((10 grams)) curry leaves and roast well.
roast until the curry leaves turn crisp.
transfer to a large plate and keep aside.
further heat 1 tsp coconut oil and saute 100 gram dried red chilli.
saute until the chills puff up and turn crisp.
transfer to a large plate and cool completely.
now take all the roasted spices to the mixi, add 1 tsp turmeric.
grind to a fine powder.
finally, **udupi style sambar powder** or **sambar pudi** is ready to prepare [udupi sambar](/recipes/temple-style-sambar-recipe).
## 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/](https://hebbarskitchen.com/sambar-powder-recipe-sambar-masala/)
## Step-by-step