2. When the powder is fine enough, add the turmeric powder and run the mixer.
3. Finally add the chillie powder and blend in the mixer.
4. Stop running the mixer at intervals so that it does not get heated, as even this little heat will roast the ingredients and change the flavour!
7. Store the sambar podi in clean, dry, air tight jars to preserve the flavour.
The snap above shows the various lovely colours in the mixer stage by stage - lentils and dhania (corriander seeds), then addition of turmeric, and addition of red chillie powder little by little, that finally contribute to the lovely orange red of sambar powder. Now your Spice Queen is ready to rule your kitchen.