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
- 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.