Homemade Sambar Powder Recipe

Homemade Sambar Powder Recipe

Nothing can beat a homemade spice mix. Perfect combinations of warm spices that adds great authentic flavor to sambar without adding too much heat. A thought always crosses our minds – why bother to make homemade when we can find one in stores? Well the answer is simple – IT’S HOMEMADE, fresh and without additives just the way we like it!! No preservatives and a WONDERFUL taste!!

So easy to prepare and remember there is no substitution to roasting. Roasting all the whole spices together in a dry kadai is what makes a huge difference. Dry roasting helps to release the hidden aromatic and flavorful oils of these spices

Homemade Sambar Powder Recipe

I have dry roasted the dals first and then the spices. Roast until you could smell the aroma and be careful not to burn the spices or they’ll become bitter. Maintain your heat on a low setting. Allow it to cool down completely and then grind them together to their powdered form. Roasted spices are easier to grind than the un-roasted ones.

This homemade version can easily be made in bulk and stored in an airtight glass jar.

Also see homemade tandoori masala powder and homemade Garam masala powder.

Homemade Sambar Powder Recipe

Homemade Sambar Powder Recipe
Votes: 6
Rating: 4.17
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Sambar Powder Recipe - A blend of aromatic spices, flavorful and homemade!!
Servings Prep Time
1 - 8 OZ. JAR 5 MINUTES
Cook Time
5-8 MINUTES
Servings Prep Time
1 - 8 OZ. JAR 5 MINUTES
Cook Time
5-8 MINUTES
Homemade Sambar Powder Recipe
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Print Recipe
Sambar Powder Recipe - A blend of aromatic spices, flavorful and homemade!!
Servings Prep Time
1 - 8 OZ. JAR 5 MINUTES
Cook Time
5-8 MINUTES
Servings Prep Time
1 - 8 OZ. JAR 5 MINUTES
Cook Time
5-8 MINUTES
INGREDIENTS
  • 1 cup Coriander seeds (Sabut sukha dhaniya)
  • 1/2 cup Cumin seeds (Jeera)
  • 10-12 pieces of Dried whole red chilies
  • 1 tablespoon Methi dana (Fenugreek seeds)
  • 2 tablespoon Black Peppercorns (Sabut Kali mirch)
  • 4 tablespoon Chana dal OR Bengal Gram
  • 2 tablespoon Skinned and split urad dal
  • 12-16 leaves of Curry leaves
  • 1 tablespoon Rai (Mustard seeds)
  • 1 tablespoon Hing/ Asafoetida
  • 1 tablespoon Haldi (Turmeric powder)
  • 1-2 teaspoon Desiccated unsweetend Cococut
CHANGE SERVING SIZE: - 8 OZ. JAR
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Transfer lentils to a kadai and dry roast them on a medium low flame.
  3. Roast until they are light brown in color.
  4. Keep stirring.. when done, set them side.
  5. In the same kadai, add rest of the ingredients (except hing, haldi and coconut) and dry roast them. Roast until light brown in color. Be careful not to burn the spices or they'll become bitter.
  6. Allow it to cool down completely. Add the roasted spices to a mixer/grinder/food processor and....
  7. Grind it to a powdered form - very fine.
  8. Store it in an airtight container and use as required.
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4 Responses

  1. Bindu says:

    I tried this recipe. It’s awesome! Making sambar is so easy😊

  2. sunita says:

    At step 6 you only mention the roasted spices. What about the dals, hing, coconut & haldi. What do you do with them?

    • RK says:

      Thanks for stopping by Sunita! Lentils were roasted in Step 2. In Step 5, I have clearly mentioned not to roast the rest three ingredients. You just add them at the last to the roasted ingredients.

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