In a hot pan dry roast the ingrediants such as urad dal, toovar dal, red chillies and coriander seeds till they turn crispy and into a light brown shade. Keep it aside in a plate. Now into the same pan add fresh curry leaves and gently roast it. In the same way, roast the remaining ingrediants such as pepper corns and fenugreek. Now into a blender add in red chillies, urad dal, toovar dal and corinader seeds followed by pepper corns, fenugreek, asafoetida and grind them to a fine powder.
Store your sambar powder in an air tight jar.