Each ingredient except turmeric powder and red chilli powder should be fried in a karahi separately to golden brown colour. Dry roast, no need of oil. The red chillies should turn crisp. Cool all of them after frying and grind them to a fine powder. Now add the turmeric powder and red chilli powder to the ground powder and mix well. Store in an airtight container.

2 tbsp of this powder will make Sambar to serve 5 people. The powder will last 6 months or more when stored in a cool dry place.

During peak summer you can also keep all ingredients except turmeric and red chilli powder directly in the hot sun for 2 hours and grind when still crisp.