Add 5 tea spoon of oil and fry red chillies, then fry urad dal/split black gram, chana dal and coriander seeds. Add sufficient oil if required.

Again add sufficient oil and roast cumin seeds, fenugreek seeds and curry leaves one after the other. Make sure the species not get burnt.Keep it aside and let it cool.

Once the roasted species reach room temperature, powder it in mixer.

Now the Udupi sambar powder is ready. Let it cool and store it in a air tight container.

The spiciness of the powder totally depends on quality of red chillies.

I have given the standard measurement, based on the spiciness of red chillies you need to increase or decrease the quantity

In Udupi it is practice to use coconut oil in cooking, if you prefer can use other cooking oil.