Ground Sambar Mel podi



  • red chilli 150 gms
  • coriander seeds, 300 gms
  • 1 tsp gingelly oil
  • bengalgram dhal, 200 gms
  • fenugreek seeds, 75 gms


  1. Fry red chilli for a few minutes.
  2. Fry coriander seeds in a pan on medium flame for approximately 5 minutes or until the color changes to a golden brown.
  3. Use gingelly oil to fry slightly until the coriander seeds’ aroma rises.
  4. Fry Bengal gram dhal in a pan until you can inhale an aroma of dhal or for approximately 5 minutes on medium flame.
  5. Now fry fenugreek seeds in a pan with 1 spoon of oil till you inhale the aroma of the seeds. This should take approximately 2 minutes on medium flame.
  6. All frying needs constant stirring to get an even texture on all grains.
  7. Now transfer and mix all the dried ingredients on a plate to cool down and place it under a fan
  8. Once it cools down transfer it to a grinder and grind the mixture.
  9. This ground mixture can be used in any sambar or sambar rice.

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