I claim to be no expert on Saambar and its varieties. 99% of the times when we have Saambar in the meal, it is made by my hubby. But I when I make Saambar, it is made with this home-made fresh Saambar Powder. The recipe belongs to my Mom. The mister claims that my saambar tastes like ‘kalyana-saambar’ (saambar made at South Indian weddings), which is a great compliment. I used it to try and impress my MIL (Mother In Law), who is visiting us in the US of A for the first time, on Day 1 itself. I would say my trial was successful! 
(Isn’t that a HUGE relief?) Anyhow, here is the recipe (for 6 hearty servings):
Ingredients:
Methi Seeds (1/2 tsps (teaspoons))
Coriander Seeds (1 and 1/2 tbps (tablespoons))
Jeera Seeds (1/2 tsps)
Peppercorns (6 – 8 )
Cinamon Stick (1 inch, 1 cm wide)
Cloves (4)
Chana Daal (1 tsps)
Chili Powder (1/2 tsps)
Method:
1. Heat a small vessel or a tempering vessel, on Medium
2. Add methi seeds and roast (till you can smell the methi)
3. Add chana daal and roast for 2 mins
4. Add the remaining ingredients, exclusing the chili powder. Roast for 3 – 4 mins, or till you get fragrace from all spices)
5. Finally add chili powder and take it off the stove top immediately. Leave it in the vessel for 5 mins. (If you leave the chilli powder on the stove, it will start blackening.)
6. Grind in a spice grinder
Use this wonderful fragrant powder in your saambar. Your guests will relish the saambar till the last drop.
