Sambar powder

Sambar powder - Every South Indian house will have a recipe for sambar powder. The recipe of this is passed from generation to another. This pudi makes the whole process of making Sambar very simple.
Here I have shared a recipe I learnt from my MIL of Sambar pudi. I don't use turmeric powder in the powder, I put it to dal while boiling. I add kopra (dried coconut/kobbari). The measurements can be altered a little with no much change in taste.
Ingredients
Coriander seeds - 1/2 kg
Byadgi red chilli - 150 gms (this gives the colour)
Guntur red chilli - 100 gms
Chana dal - 50 gms
Whole Pepper - 50 gms
Dry coconut - 1 grated (kobbari/kopra - you can use commercially available ones)
Jeera / Cumin seeds - 25 gms
Fenugreek seeds - 50 gms
Urad dal - 100 gms
Asofoetida - 2 tbsp
Method
1. Since we are making in large quantities better to sun dry all the ingredients.
2. In a thick based kadai, dry roast all the ingredients one by one. They should become fragrant and change color. The Kopra and Hing need not be roasted. Just saute it for 1 minute.Keep it in a large plate or tray.
3. In a clean dry mixie powder these ingredients after they are a little cool. Blend little by little. Put it in another large plate
4. After all the ingredients are powdered mix them well using a dry large spoon.
5. Put it in a jar once it is cool.

Please ensure everything you are using to make the Sambar powder is clean and dry.

The ingredients used to make the Sambar powder have to be of good quality.