After roasting, turn off the heat and allow the mixture to cool at room temperature.

Once it’s cooled down, pour the mixture into a spice grinder and blend everything until you have a fine powder.

Heat oil in a pan, add mustard seeds, curry leaves, dried red chillies and a little bit of hing.

Sauté until the spices begin to splutter and release a delightful aroma.

Now, add the finely ground spices into the tempering and give it a good mix until everything is nicely blended. 

And there you have it; your sambar premix is all set.

Make sure to transfer the sambar premix powder into a container that seals tightly. 

Keep it stored in a cool, dry spot, and it should stay fresh for up to three months.

In a large kadai, add in freshly chopped mixed vegetables of your choice along with turmeric, salt, and water as required.

Cover and boil for about 5 minutes or until the vegetables are tender.

Further, add in the prepared premix powder and mix well.

Cover again and continue to let it cook for another 5-6 minutes.

Finally, your vegetable sambar is ready to be served with rice, idli or dosa.