Dry roast all the ingredients except curry leaves in a pan or small kadai on low flame.
When cool, powder the roasted mixture along with the curry leaves to make fine sambar powder.
Store in air tight container.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.