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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.