I normally do not use Sambar powder for my sambar or curries. My mom just uses the chilli powder and coriander powder and I am used to it. Even I have posted the mangai murungai kathiri sambar which is prepared with out sambar powder. But my in laws use the sambar powder in curries, sambar, etc. So I am used up with both the food. This I learnt from my MIL and she gave the recipe which could be kept for about 2 weeks to 3 weeks based on your frequency of use☺️. Since we prepare this sambar powder in a little quantity, no need to worry about formation of bugs or wastage.
Home made Sambar Powder
Total Time: 17 min | Used for: 2 weeks
2. When they are slightly brown, add the chillies, cumin and pepper. Fry until you get the chilli smell or till you get more brown colour as shown below.
3. Let it cool down and grind in mixer adding the turmeric powder, Asafoetida and grind to a fine powder.
4. Store it in air tight container.