CORIANDER SEEDS

firstly, in a heavy-bottomed pan heat ½ tsp coconut oil and saute 1 cup ((75 grams)) coriander seeds.

1

ROAST - LOW FLAME

saute on low flame until the coriander seeds turn aromatic

2

KEEP ASIDE

transfer to a large plate and keep aside

3

CHANA DAL - 1 TBSP

in the same pan heat ½ tsp coconut oil, add ¼ cup ((25 grams)) cumin seeds and 2 tbsp ((20 grams)) methi, 2 tbsp ((30 grams)) urad dal and 1 tbsp ((15 grams)) chana dal.

4

DO NOT BROWN

roast on low flame until the spices turn aromatic

5

CURRY LEAVES

now add ½ cup ((10 grams)) curry leaves and roast well

6

TURNS CRISP

roast until the curry leaves turn crisp

7

KEEP ASIDE

transfer to a large plate and keep aside

8

DRIED RED CHILLI 

further heat 1 tsp coconut oil and saute 100 gram dried red chilli

9

PUFFS UP

saute until the chills puff up and turn crisp

10

KEEP ASIDE

transfer to a large plate and cool completely

11

TURMERIC - 1 TSP

now take all the roasted spices to the mixi, add 1 tsp turmeric

11

FINE POWDER

grind to a fine powder

12

SAMBAR POWDER 

finally, udupi style sambar powder or sambar pudi is ready to prepare udupi sambar.

13