Coriander seeds – 4 cups
Tuar dal – 2 cups
Pepper – 1 cup
Cumin seeds - ½ cup
Red chillies – 1 cup
- Dry roast corriander seeds & tuar dal separately for a few minutes in a non-stick tawa.
- Allow cooling.
- Grind to fine powder in mixie once cooled.
- Sambar & Rasam powders are best ground from traditional maavu mills.
- But for those who live abroad, this can be alternative when they run out of home-made powders.