First, remove the stem of whole dried red chilies and dry roast them in pan on medium heat until slightly dark and aromatic, do not burn. Transfer it on to a plate and set it aside.
Add coconut powder in the same pan and dry roast until just golden, do not burn. Take it off the heat, transfer it on to a plate and set it aside.
On a low heat, dry roast the curry leaves until crisp, take it off the heat and set it aside.
Add both the dals, fenugreek, mustard and cumin seeds, cloves, coriander seeds, cardamom and black peppercorns in the same pan and dry roast on medium heat until golden and aromatic. Do not burn.
Once all the ingredients are dry roasted well, allow them to cook completeley.
Transfer them into a blender jar along with hing.
Blend everything into a fine powder. Sambar powder is ready to store. Transfer it into a clean and dry jar and store.