Huli pudi ( sambar powder)

Ingredients 

Kadale belle (channa dhal)—1 1/2 cup

Uddina belle (urad dhal)—1 cup

Coriander seeds (sabut dhania /kothambari bija)—4 cups

Jeerige (jeera/cumin)—1 1/2 cup

Sasive ( mustard seeds)—2 tablespoon 

Menthya seeds( methi dana// fenugreek seeds )--2. Tablespoons

Black pepper corns—1 teaspoon 

Dalchini (cinnamon sticks )—4 pieces 

Cloves (lavanga)—4

Bydagi red chillies—1/2 kg

Ssp special hing/asafoetida—small piece or 1 tablespoon 

Curry leaves (karibevu/ kadipatha)—1 cup

Method

Firstly dry roast channa dhal on medium flame in a thick bottomed kadai or non stick pan  till it becomes brown.

Dry roast urad dhal also until it turns light brown.

It will take a little  long time to roast dhals.

 Take out of heat  keep aside to cool

Dry roast coriander seeds till they are crisp and aromatic.

Keep aside to cool .

Fry curry leaves till crisp.

Now in the same kadai take jeera,mustard seeds,methi seeds,pepper corn,asafoetida,cloves,cinnamon together and dry roast on medium heat till they become aromatic and methi turns to light brown.

Roast red chillies adding a tablespoon of oil and 2 teaspoon of coriander seeds to avoid chilli ness.

Roast till they become crisp and fluffy on medium flame.

Now cool  all the ingredients.

Mix all the roasted ingredients well except red chillies .

Firstly grind red chillies and then grind other ingredients in batches to fine powder.

Mix well .

Store in air tight container.

Tips

Don’t let any ingredients to burn. 

You can use both byadgi red chilli and guntur variety red chilli.

Byadgi  chilli gives nice red color 

And Guntur chilli is for spiciness.

You can also increase. Or decrease chillies according to your preference.

Also  you can grind sambar or Huli powder to a semi fine powder.