When I open mine and even when I take the risk to take it near my nose and feel, I could not smell any pleasant flavour like hers. I am not sure the way I store it. My mom in law has one age old container for that she uses specifically for the big batch and then a smaller sembadam for taking everyday use. I too follow the same but it doesnt smell the same
Heat a pan until its hot and put it in low flame. Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
Add chana dal, toor dal, pepper, rice, mustard and cumin seeds. Same, roast one minute just to heat the ingredients. Remove in the plate.
Add methi seeds and roast well until golden and fragrant. Remove in plate and cool the ingredients completely.
Grind in a mixie with turmeric powder to a fine powder.
Give some time break in between to avoid over heating. Do not continue if the container is hot as it could spoil the mixie.
Also wipe the sides for even powdering.
Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish colour.
Mix well and cool down the powder if warm, before storing in the airtight container.
This gives you roughly 1 & 1/2 cups of the sambar powder, can be enough for a month.
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