Sun dry all the spices for a few hours before grinding

If you don’t have access to direct sunlight, make sure it is free of moisture

Use fresh whole fresh as much as possible

Roast the methi for 15 seconds till aromatic, remove to a plate

Dry roast the rice till it splutters a bit, remove (raw rice is added to give thickness and body to the powder). Remove to a flat plate

Similarly dry roast copra till fragrant (takes 10-15 seconds), remove.

Add 1 tsp of oil, roast the channa dal till golden brown and fragrant, remove.

In the remaining oil ,roast the curry leave and coriander seeds till coriander seeds turn fragrant. Transfer to a plate.

Add 1/2 tsp more and roast the red chillies, cloves, turmeric til chillies are mildly roasted.

If using whole hing, fry in 1/4 tsp oil till it blooms and crusty.

Cool all roasted spices for 15 mins or till it reaches room temperature.

First pulse the dal with whole chillies, cloves, hing and turmeric to a coarse powder. Then add coriander seeds, curry leaves, methi and rice. Blitz again

In the end, add the copra (dry coconut) and blitz just once. Don’t grind too much else it will leave oil.

Aromatic homemade sambhar powder is ready.

Cool for 5 minutes, and store in airtight container.

Use as needed to make aromatic vegetable sambhar.

For the detailed method of roasting and in which order of grinding, please head to my youtube video below.