In a heavy-bottomed or non-stick pan, dry roast the tur dal, chana dal, coriander seeds, peppercorns, and fenugreek seeds over low to medium heat. Stir continuously until they turn slightly golden and release a nutty aroma—this takes about 5–6 minutes. You can roast them all together or separately.

Transfer the roasted ingredients to a plate and allow them to cool down completely. This prevents moisture buildup when grinding.

Add the cooled ingredients to a blender or mixer grinder. Grind in batches if needed.

Grind until you get a fine, aromatic spice powder. Remove the ground sambar podi into a clean, dry mixing bowl.

In the same pan, dry roast the dried red chillies (Kashmiri or Bydagi) over low to medium heat for about 4–5 minutes, until they turn slightly darker and release a smoky aroma. You may add 1 teaspoon of oil at this stage to help them roast evenly and reduce bitterness.

Transfer the roasted chillies to a plate and let them cool completely.

Then grind them into a fine powder using a blender or spice grinder.

Add the ground chilli powder to the same bowl with the earlier spice mix.

Now add the turmeric powder to the bowl with the ground spice mix. Turmeric not only adds color but also acts as a natural preservative.

Mix everything thoroughly to ensure a uniform texture and color. The final sambar powder should be an aromatic blend with a slightly gritty texture—almost fine, but not completely smooth. A few tiny grits are ideal and add character to the masala, just like traditional homemade versions. Sifting is optional—I usually skip it. If the powder feels too coarse, you can either grind it again or pass it through a fine sieve.