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
- easy to make,
- no preservatives, and
- without additives just the way we like it and has a WONDERFUL taste!!
How to make Homemade Sambar Powder Recipe?
Dry roasting the spices is a key to this recipe, so please do not skip this step. Dry roasting the whole spices in a dry pan is what makes a huge difference.
It (dry roasting) helps to release the hidden flavorful oils and increases the whole spices fragrance and flavor.
For this 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 the spices together to its powdered form. Roasted spices are more comfortable to grind than the un-roasted ones.
This homemade version can be made in bulk and stored in an airtight glass jar. Stays good for 6 months in a cool, dry place.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂
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Homemade Sambar Powder Recipe
- 1 cup Coriander seeds (Sabut sukha dhaniya)
- 1/2 cup Cumin seeds (Jeera)
- 10 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
- 16 leaves of Curry leaves
- 1 tablespoon Rai (Mustard seeds)
- 1 tablespoon Hing/ Asafoetida
- 1 tablespoon Haldi (Turmeric powder)
- 1-2 teaspoon Desiccated unsweetened Coconut
- Assemble all the ingredients.
- Transfer lentils to a heavy bottomed pan and dry roast them on a medium-low flame.
- Roast until they are light brown in color.
- Keep stirring.. when done, set them side.
- In the same pan, 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.
- Allow it to cool down completely. Add the roasted spices to a mixer/grinder/food processor and....
- Grind it to a powdered form - very fine. Prepares 1 - 12 oz jar - Appx. 340 grams of Dry Sambar masala (1 and 3/4 cup).
- Store it in an airtight container and use as required.