Sambar Powder

There are plenty of sambar powder recipes across South India prepared with varying ingredients. Most of these are made with coriander seeds, cumin and lentils as the base. Ingredients like coconut, cinnamon and even stone flower are used in some regions. For years I had been bringing sambar masala from my mum’s home. For the past one year I have been making my own since I don’t travel frequently. Most times I make the it fresh just enough for one time preparation. I have shared it on my Sambar recipe and Idli sambar posts. Making this spice powder at home is easy and can be prepared just under 15 minutes. It is very flavorful and hygienic to make it at home. This keeps good for about 6 months in the fridge. At room temperature it will keep good for 3 months. This recipe yields about 1 cup of sambar masala powder. This is good enough to prepare 24 to 30 servings of vegetable sambar. We do not use pepper in this powder. If you prefer you can use it. This spice powder can also be used to make rasam just add some pepper powder towards the end of making rasam. More homemade spice powders Idli PodiRasam PowderBisi Bele Bath Masala PowderGaram MasalaBiryani Masala PowderPav Bhaji Masala

How to Make Sambar Powder (Stepwise photos)

Roast Lentils and Spices

  1. Heat a pan. If making sambar powder in large quantity then dry roast each ingredient separately as the cooking time is different. Since this recipe is to make little sambar powder I have roasted them together but in batches. Pour chana dal, urad dal, toor dal and red chilies. You can also use more red chilies than mentioned in the recipe card. But with the amount i mentioned it was too hot for my kids. So if you have kids do adjust. Dry roast them on a low flame until the dals are golden in color & begin to turn aromatic.
  2. Add coriander seeds and methi seeds. Saute until coriander seeds turn crunchy and the methi seeds are deep roasted.
  3. When you smell the roasted methi seeds, add curry leaves and fry until they turn crisp. By now the methi seeds will turn slightly darker in color.
  4. Add cumin and roast till crunchy. You will smell the cumin good very soon. Turn off the stove. If you prefer to use pepper corn, you can add them along with cumin. We use pepper only for rasam powder.
  5. Add turmeric and hing to this. Turmeric is used here as a preservative to keep the sambar masala good. Transfer all these to a wide plate and cool completely.

Grind Sambar Powder

  1. Add them to a mixer jar. You can also get these milled in a flour mill if you are making in large quantity.
  2. Make a fine powder. Store sambar powder in a air tight glass jar for freshness. You can also use steel jar. Related Recipes

Recipe Card

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