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Homemade Sambar Powder Recipe

4.23 from 22 votes
Total: 10 minutes
Serves 20 SERVINGS

A combination of aromatic spices are dry roasted and ground together to prepare this flavorsome powder. This powder is used to prepare a popular South Dish – Sambar.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,
  • easy to make,
  • fresh,
  • no preservatives, and
  • without additives just the way we like it and has a WONDERFUL taste!!

Homemade Sambar Powder Recipe

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.

Homemade Sambar Powder Recipe

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.

Also see

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. ?

Homemade Sambar Powder Recipe

4.23 from 22 votes
A combination of aromatic spices are dry roasted and ground together to prepare this flavorsome powder. This powder is used to prepare a popular South Dish - Sambar.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Calories: 45 kcal
Servings: 20 SERVINGS

INGREDIENTS 

INSTRUCTIONS

  • 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.

RECIPE NOTES

 
Tips to consider!
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.
 

NUTRITION

Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Sodium: 7mg | Potassium: 145mg | Fiber: 2g | Vitamin A: 110IU | Vitamin C: 33.9mg | Calcium: 74mg | Iron: 2.8mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: How To's
Cuisine: Indian

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Comments

  1. 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.

  2. Bindu says:

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

  3. naveen singh gusain uttrakhand.. says:

    thankyou madam..thankyou very very muchhh….

  4. Sruthi Sumesh says:

    Thank u mam… πŸ‘ πŸ‘Œ

  5. Mrs G says:

    Dear Ruchi, fresh curry leaves are very difficult to get in the UK since there was a ban on their import. Would you be able to recommend an alternative? Some chefs recommend the zest of a lime/basil combination. Or can dried curry leaves be used? Thank you Ruchi. I’m looking forward to making this 😘

  6. Ayesha says:

    Hello Ruchi πŸ™‚ Could you please send me a bulk quantity recipe for preparing sambar powder. I mean like 1/2 kg of red chilli… etc So that I can shop accordingly. I wish to prepare in bulk and teaspoon and tablespoons will be difficult to handle for bulk

    eagerly awaiting your reply, thank you

    • Ruchi says:

      Here you go –

      4 kg Coriander seeds (Sabut sukha dhaniya)
      2.5 kg Cumin seeds (Jeera)
      1/2 kg Dried whole red chilies
      730 g Methi dana (Fenugreek seeds)
      1.48 kg Black Peppercorns (Sabut Kali mirch)
      2.96 kg Chana dal OR Bengal Gram
      1.48 kg Skinned and split urad dal
      4 cups (800 leaves of) Curry leaves
      730 g Rai (Mustard seeds)
      730 g Hing/ Asafoetida
      730 g Haldi (Turmeric powder)
      250 g Desiccated unsweetened Coconut

      Hope this helps!

  7. Jibiben says:

    Hi ruchi thank you for the recipe . I was about to try this, but I have small hard cubes of hing , not the powdered one. So how I can use that? And please mention the measurement also. Thank you

    • Ruchi says:

      Wrap the Asafoetida/hing pieces in between a towel and crush it into a fine powder with a rolling pin.
      Measure 1 tablespoon and add it to the sambar powder recipe.

  8. Marcelle says:

    Can I leave out the coconut part and make the Sambhar powder please do reply

  9. Hemangi A says:

    Is it mandatory to use urad dal…can I skip on that one? How will it affect the taste?pls help. TIA

    • Ruchi says:

      Hello Hemangi,

      Urad dal and chana dal help neutralize the flavor of dry roasted spices. It also adds fragrance to the sambar.
      Hope this helps.

  10. Akalya says:

    5 stars
    I tried this and the taste is awesome πŸ˜€. Thanks for this wonderful recipe!

  11. Century Foods says:

    5 stars
    Thanks for sharing the very well-written and worth reading article.I tried this recipe. It’s awesome!
    Wish to see more in the coming days