Homemade Sambar Powder

I usually use store bought Sambar powder and MTR brand happens to be my favorite. But recently I ran out of it and couldn't go to the Indian store to buy more. So that is when I made this homemade sambar powder from Dakshin cookbook by Chandra Padmanabhan.
Freshly made sambar powder is very flavorful and adds a lot of taste to the dish. It can be stored in an airtight container for up to 3 months. Here are some sambar recipes on the blog for some inspiration.

Sambar Powder Ingredients:

• 1cup Coriander seeds
• 1cup Dry Red Chilies
• 2tbsp Black Peppercorns
• 2tbsp Cumin seeds
• 1tsp Fenugreek seeds (methi seeds)
• 1tsp Mustard seeds
• ¼cup Chana dal (Bengal gram dal)
• 1tsp Poppy seeds
• ½cup Dry grated coconut
• 1tsp Turmeric
• Large Bunch Curry leaves

Cooking Directions:

1. Dry roast all the ingredients separately on low flame until fragrant and toasted.
2. Grind them all together into a fine powder. Store in an airtight container and use as needed.

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 1'.