Measure all the ingredients and set aside.

Dry roast red chillies till the chillies turn crisp. Set aside.

Dry roast coriander and cumin seeds over medium heat till the aroma is released.

Then dry roast the dals, each separately till golden brown and set aside.

Dry roast fenugreek seeds, peppercorns, for 3 - 5 minutes. Set aside.

Next dry roast the curry leaves till they turn crisp.

At last, dry roast mustard seeds and hing. Once seeds start spluttering turn off the heat.

Collect all the ingredients and let them cool down.

Now add all the roasted ingredients along with the turmeric powder in the grinder.

Blend to a smooth powder. If your mixer jar is small in size, grind the masala in batches.

Spread the Sambar Podi in a plate and set aside to cool down.

Store in an airtight container at room temperature.