- 3 cups Coriander Seeds (Dhaniya)
- 1 cup Fenugreek Seeds (Methi, Menthulu)
- ¼ cup desiccated Coconut (Optional)
- 3 or 4 dry red Chilies (Optional)
- ¼ tsp Asafetida (Inguva, Hing)
Dry roast the desiccated coconut in a hot pan and keep aside. In the same pan, add the coriander seeds + fenugreek seeds and dry roast again till the seeds start to turn light brownish. Finally add the red chilies and roast well.
Transfer the contents into a plate and put aside to cool down. When the contents are cool, grind those into a fine powder along with the hing.
Store the powder in an airtight container and use as needed while making dals or sambars. This sambar powder can be stored for a month in a cool, dry place. No need to refrigerate it.
This is my contribution for two events:
“Long Live the Shelf” event being hosted by Romaspace.
On a different note, I want to thank dear Sireesha, who has passed me the “Good Job” award. So nice of you for thinking about me Sireesha!