Place a skillet or a pan on the stove. Add coriander seeds and dry roast over medium-low heat stirring regularly for 2-3 minutes or until they release a nice aroma.
2 Cups (or) 170 gms Coriander Seeds
Transfer them to a bowl and put the pan back on the stove.
Now roast toor dal for 2 minutes or until it releases the aroma.
2 Cups (or) 480 gms Toor dal/Pigeon Peas/Arhar Dal
Transfer it to the same bowl containing roasted coriander seeds. Put the pan back on the stove.
Roast chana dal stirring regularly for 2-3 minutes. Once it is aromatic, take it off the stove and transfer it to the bowl of roasted whole spices.
⅓ Cup (or) 78 gms Chana Dal
Now roast fenugreek seeds for a minute and put them into a bowl once they start releasing aroma. Put it in the bowl once done.
2 Tablespoons (or) 25 gms Fenugreek Seeds (Methi Seeds)
Add rice followed by cumin seeds, peppercorn and mustard. Roast until aromatic, then add cassia and cloves and roast for a couple of minutes.
⅓ Cup (or) 76 gms Raw Rice, 1 Teaspoon (or) 5 gms Black Peppercorn, 1 Tablespoon (or) 10 gms Cumin, 8 gms Asafoetida/Hing (rock), 1 Teaspoon (or) 10 gms Mustard, 2 inches (or) 4 gms Cassia, 1 Teaspoon (or) 3 gms Cloves
Transfer them to a bowl of already roasted spices.
Now roast both varieties of red chilies separately just until they release a pungent aroma.
3 cups (or) 120 gms Byadgi Red Chillies, 1 cup (or) 35 gms Spicy Red Chillies
Put them in the bowl.
Add tamarind, roast just until it's hot and remove it from the pan and keep it in a separate plate/bowl. This is to remove the moisture from the tamarind.
1 cup (or) 104 gms Tamarind
Roast desiccated coconut and toast stirring regularly until lightly browned and fragrant.
1 Cup (or) 105 gms Desiccated Coconut
Remove it from the pan and put it in a bowl.
Allow all the spices to cool completely.
Add turmeric, jaggery powder, salt and mix well.
¼ Cup (or) 25 gms Turmeric Powder, ½ Cup (or) 145 gms Salt, ¼ Cup (or) 40 gms Jaggery Powder
Once the spices are cooled completely, add a batch of spices to a mixie jar and grind them.
Now add tamarind to the prepared mix in the mixer jar and grind to a fine powder.
1 cup (or) 104 gms Tamarind
Grind spices and tamarind in batches.
Store instant sambar mix in an airtight jar.