All purpose Sambar powder

When it comes to sambar powder each have their own way of making it.We in our home make sambar powder with very less number of ingredients and it gives an ultimate taste to sambar which we make.But there are few who prefer using just one type of powder for making sambar,rasam, kootu, poriyal etc etc..I generally don't prefer this type of all purpose powder. But once I just gave a try. Though I don't prefer this sambar powder for my cooking but it will help those who just want one type of powder for all their dishes.

Ingredients:

For bulk making:                                                 

• Red chilli (long variety) -1/4kg
• Coriander seeds -1/2 kg
• Turmeric/turmeric powder -50gm
• Channa dhal -50gm
• Toor dhal -100gm
• Whole pepper -50gm
• Cumin/Jeera -25gm
• Fenugreek seeds/vendhayam -50gm
• Mustard seeds -1tbsp(optional)
• Rice -1 tbsp(optional)

Method:

• Sun dry all the above ingredients,
• Ground the sundried ingredients in a mill.
• Spread the powder and cool them once they are grounded.
• Store in a air tight container and use clean spoon while using them.
• You can store this bulk quantity for 6 months

For small portion:

• Red chilli(long variety) -10 nos
• Coriander seeds -2 tbsp
• Turmeric powder -1 tsp
• Channa dhal -2 tsp
• Toor dhal -2 tsp
• Whole pepper -1 tsp
• Fenugreek seeds -1/2 tsp
• Mustard seeds -1/4 tsp(optional)

Method:

• Dry roast all the above ingredients,cool them and powder them finely.
• Store in a air tight container.

Notes:

• If you feel that spice is less in sambar powder adjust it by adding green chilli/red chilli while making sambar.
• For 4-5 servings of sambar you can use 2&1/2 tsp of heaped powder.
• For making small portion of sambar powder I have given only rough estimate.