Sambar powder recipe | sambar masala

Sambar powder recipe – Flavorful & aromatic sambar masala powder. Sambar is one of the most delicious South Indian foods often served as a side with rice and vegetable stir fry. There are different kinds made like Idli sambar, udupi sambar etc. This masala powder is the main ingredient that adds aroma and taste to the dish.

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 podi
Bisi bele bath masala powder
Garam masala powder
Simple garam masala powder
Biryani masala powder
Pav bhaji masala

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How to make sambar powder (stepwise photos)

Roasting 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.

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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.

Grinding sambar powder

6. Add them to a mixer jar. You can also get these milled in a flour mill if you are making in large quantity.

7. Make a fine powder.

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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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Sambar Powder Recipe | Sambar Masala

A spice powder used to make sambar, a South Indian lentil soup. This recipe gives you one of the most flavorful one.

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For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

• ▢

  1 ½

  tablespoons

  bengal gram

  (chana dal or senaga pappu)

• ▢

  1 ½

  tablespoon

  black gram

  (skinned urad dal or minapappu)

• ▢

  1

  tablespoon

  toor dal

  (pigeon peas split or kandi pappu)

• ▢

  8 to 12

  red chilies

  (adjust to taste)

• ▢

  ¼

  cup

  coriander seeds

  (or daniya) 4 tbsps of 22 to 25 grams

• ▢

  ¾

  teaspoon

  methi seeds

  (fenugreek seeds or menthulu)

• ▢

  2

  sprigs

  curry leaves

  (kadi patta or kervepaku) (optional)

• ▢

  2

  teaspoon

  cumin

  (or jeera)

• ▢

  1

  teaspoon

  pepper corn

  (optional)

• ▢

  1/8

  teaspoon

  asafoetida

  (hing) (optional)

• ▢

  ¼

  teaspoon

  turmeric

  (haldi powder)

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Instructions

Preparation

• ▢

  Clean dals, coriander seeds and cumin.

• ▢

  Heat a pan and regulate the flame to low.

• ▢

  The entire roasting should happen on a low flame which brings out the aroma from each ingredient. 

• ▢

  Dry roast chana dal, urad dal, toor dal and red chilies until golden. If you are making this in large quantity then roast each ingredient separately until deep golden.

• ▢

  Add coriander seeds and methi seeds.

• ▢

  Saute till the coriander turns crunchy and lightly roasted. By then methi seeds also turn slightly dark & aromatic. 

• ▢

  When you begin to smell the methi seeds nice, add curry leaves and stir well until they turn crisp.

• ▢

  Then add cumin and saute until it turns crunchy. Turn off the stove.

• ▢

  At the end of this step, you should have deep roasted dal, methi, coriander seeds, crisp red chilies & curry leaves.

• ▢

  Add turmeric and hing. Transfer to a wide plate and cool completely.

How to Make Sambar Powder

• ▢

  Add these to a blender jar. 

• ▢

  Make a fine powder. Cool completely and store in a airtight glass or steel jar.

• ▢

  Use sambar powder as needed. It keeps good at room temperature for 3 months. 

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Notes

To match the color of the store bought sambar powder just double the amount of red chilies & skip curry leaves. But I use less chilies than mentioned in the recipe card since I have young kids at home.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts

Sambar Powder Recipe | Sambar Masala

Amount Per Serving

Calories 488

Calories from Fat 63

% Daily Value*

Fat 7g

11%

Sodium 68mg

3%

Potassium 2408mg

69%

Carbohydrates 94g

31%

Fiber 32g

133%

Sugar 29g

32%

Protein 27g

54%

Vitamin A 5345IU

107%

Vitamin C 861.1mg

1044%

Calcium 314mg

31%

Iron 17mg

94%

* Percent Daily Values are based on a 2000 calorie diet.

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