Home-made Sambar Powder

Ingredients

Dry red chilly - 500 gms
Thaniya - 700 gms
Pepper - 50 gms
Jeera - 50 gms
Venthayam (feenugreek) - 50 gms
Neettu Manjal (Tumeric) - 50 gms
Sukku (Dry ginger) - 50 gms
Channa dal - fist full
Thoor dal - fist full
Raw rice - fist full
Dry curry leaves - fist full (optional)
Asfotedia - 1 bar (75 gm)

Preparation
1. Break asfotedia into small pieces and fry them in 2 tblsp of gingerly oil. Then roast channa dal, thoor dal and rice separately in same pan.
2. Mix all ingredients and keep in sunlight for 1 or 2 days and grind in mill. Grind at least thrice and Dont close the container immediately after grinding. Spread in paper for 30 min and then store it in air tight container.

Note
You can use this powder for sambar, veg fries, curry and gravy items.