Sambar Masala Paste

 Fresh Sambar masala paste:  (Gives better taste)

• Chana daal: 2tsp
• Washed Urad daal: 2 tsp
• Cumin seeds: 1 tsp
• coriander seeds: 3 tsp
• fenugreek seeds: 1/4 tsp
• Whole dry red chillies: 2-3
• Fresh grated coconut: 1/4 cup

Method:

• Heat a pan. Add chana daal, washed urad daal, cumin seeds, coriander seeds and fenugreek seeds. Dry roast on low flame for 1 -2 mins.
• Add red dry chillies. Roast for 2 mins. Add fresh grated coconut. Cook for 1 min.
• Turn off the flame.
• Let it cool.
• Using a little water, grind all the above (roasted) ingredients to form a smooth paste.
• Fresh Sambar paste is ready. Keep it aside.

PS:

If you want to keep it for long time, don't add coconut. It will turn out as powder. You can then refrigerate for 3-4 months.