Step 1: Heat the Pan

Heat a pan on medium heat.

Step 2: Dry Roast Coriander Seeds

Add 50 grams of coriander seeds (Dhaniyalu) to the heated pan. Dry roast them on medium-low heat until they turn slightly brown and aromatic.

Step 3: Transfer Coriander Seeds

Transfer the roasted coriander seeds to a plate to cool.

Step 4: Dry Roast Cumin Seeds

Add 20 grams of cumin seeds (Jeera) to the same pan. Dry roast them until they turn aromatic.

Step 5: Transfer Cumin Seeds

Transfer the roasted cumin seeds to the same plate with the coriander seeds.

Step 6: Dry Roast Fenugreek Seeds

Add 15 grams of fenugreek seeds (Menthulu) to the pan. Roast them until they are fragrant and turn a nice golden color.

Step 7: Transfer Fenugreek Seeds

Transfer the roasted fenugreek seeds to the plate.

Step 8: Dry Roast Curry Leaves

Add 8 to 10 grams of curry leaves (Karvepaku) to the pan. Dry roast them until they lose all their moisture and turn crisp.

Step 9: Transfer Curry Leaves

Transfer the roasted curry leaves to the plate with the other roasted ingredients.

Step 10: Cool Roasted Ingredients

Allow all the roasted ingredients to cool completely.

Step 11: Grind Roasted Ingredients

Transfer the cooled roasted coriander seeds, cumin seeds, fenugreek seeds, and curry leaves to a grinder.

Step 12: Add Turmeric

Add 25 grams of turmeric (Pasupu) to the grinder.

Step 13: Add Garlic

Add 30 grams of garlic cloves with skin (Velluli) to the grinder.

Step 14: Grind to Fine Powder

Grind all the ingredients together to a fine powder. This is your Ground Spice Mix.

Step 15: Store Ground Spice Mix

Store the prepared Ground Spice Mix in an air-tight container. For best preservation, store it in the refrigerator.

Step 16: Combine Red Chilli Powder

To prepare the Sambar Karam, take 3 parts of organic red chili powder (Karam) and add it to a grinder or mixing bowl. For example, use 3/4 cup of red chili powder.

Step 17: Combine Ground Spice Mix

Add 1 part of the previously prepared Ground Spice Mix to the red chili powder. For example, use 1/4 cup of the Ground Spice Mix.

Step 18: Pulse to Combine

Give it a quick pulse in the grinder or mix well to combine all ingredients thoroughly. Your Instant Sambar Karam Powder is ready.

• Store the ground spice mix in an air-tight container, preferably in the refrigerator, to maintain freshness.

• Mix the Sambar Karam in small batches to ensure maximum flavor and aroma.

• Traditionally, Sambar Karam is made by sun-drying and grinding whole red chilies and turmeric, and adding a little castor oil for preservation. This recipe uses red chili powder and turmeric powder for an instant version.