mysore sambar powder recipe, mysore style sambar powder recipe

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mysore sambar powder recipe-1

mysore style sambar powder recipe  - aromatic sambar powder made with whole spices, lentils and desiccated coconut.

5 from 1 vote
total time:
15minutes

mysore sambar powder recipe with step by step pics – aromatic sambar powder made with whole spices, lentils and desiccated coconut. this sambar powder is a really good sambar powder and makes excellent sambar with any veggie. so far i have made sambar thrice with mysore sambar powder.

mysore sambar powder recipe

the usual indian spices are used in the recipe. what makes this sambar powder different from the regular sambar powder is the use of desiccated coconut, cinnamon, cloves and tuvar dal (pigeon pea lentils). for the ingredients i referred to some cookbooks and used my own proportions to make the sambar powder.

in this sambar powder recipe both byadagi chilies and guntur chilies are used. byadagi chilies are low in heat and give a bright orange color. since i have used guntur chilies, the sambar powder is slightly on the spicier side. so you can reduce the amount of guntur chilies in the sambar. guntur chilies are chilies which are high in the heat and pungency. instead of guntur chilies, you can also use other types of dry red chilies which have medium to high heat.

i have dry roasted all the spices as well as the coconut. you can roast them in oil if you want. when making sambar with 4 to 5 servings, you can add 1.5 to 2 tablespoons of mysore sambar powder.

if you are looking for more masala powder recipes then do check garam masala, pav bhaji masala, coriander powder and bisi bele bath powder.

mysore sambar powder recipe below:

mysore sambar powder recipe-1
5 from 1 vote
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mysore sambar powder recipe

mysore style sambar powder recipe  - aromatic sambar powder made with whole spices, lentils and desiccated coconut.
course condiment
cuisine karnataka, south indian
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 1 medium bottle
author dassana amit

ingredients (1 cup = 250 ml)

  • ½ cup coriander seeds (sabut dhania) OR 40 grams
  • 1 tablespoon cumin seeds (jeera) OR 8 grams
  • 1 tablespoon chana dal (split & husked bengal gram) OR 12 grams
  • ½ tablespoon tuvar dal (arhar dal) OR 4 grams
  • 8 to 9 pieces of 1 inch cinnamon (dalchini)
  • 16 cloves (lavang)
  • 2 teaspoons black pepper (black pepper) OR 6 grams
  • 1 tablespoon mustard seeds (rai) OR 8 grams
  • 1 teaspoon fenugreek seeds (methi dana) OR 2 grams
  • 5 spicy and hot chilies, guntur or any other variety
  • 14 byadagi chilies OR 15 grams - kashmiri red chilies can also be used
  • 1 tablespoon poppy seeds (khuskhus)
  • ¼ cup curry leaves OR 3 sprigs curry leaves
  • ½ cup desiccated coconut (nariyal ka boora) OR 30 grams
  • 2 teaspoons asafoetida (hing)

how to make mysore sambar powder recipe

roasting spices & dals:

  1. before making the sambar powder, measure and keep all the ingredients ready. then heat a heavy bottomed pan or kadai. keep the flame to a low.

  2. add ½ cup coriander seeds and 1 tablespoon cumin seeds.

  3. mix and then dry roast on a low flame stirring often till you get a nice aroma of the coriander and cumin seeds.

  4. dry roast till aromatic and crisp. stir often when roasting.

  5. remove the roasted coriander and cumin seeds in a plate.

  6. next in the same pan add 1 tablespoon chana dal.

  7. on low flame, stirring often roast till the chana dal gets golden and becomes aromatic. do not burn. remove and keep aside in the same plate. 

  8. then add ½ tablespoons tuvar dal.

  9. stirring often roast till the tuvar dal becomes aromatic. do not burn. remove and keep aside.

  10. now add 8 to 9 pieces of 1 inch cinnamon and 16 cloves.

  11. stirring often roast the spices till you get a nice aroma from them. remove and keep aside.

  12. now add 2 teaspoons black pepper. roast till you get the pungent peppery aroma. do not burn. remove and keep aside.

  13. add 1 tablespoon mustard seeds.

  14. let the mustard seeds pop. do stir and when the mustard seeds are about to stop crackling, remove them and keep aside.

  15. add 1 teaspoon fenugreek seeds. stirring often roast till the fenugreek seeds change their color. do not brown them too much. remove and keep aside.

  16. now add 5 spicy & hot dry red chilies like guntur and 14 byadagi chilies.

  17. stirring often roast till the red chilies change color. they will also become crisp. remove aside.

  18. add 1 tablespoon poppy seeds.

  19. as soon as you add poppy seeds, they will begin to crackle and change their color. stir when you are roasting poppy seeds. once they are about to finish crackling, remove and keep aside.

  20. next add ¼ cup curry leaves or 3 sprigs curry leaves.

  21. stirring often roast till the edges become golden and the curry leaves become slightly crisp. keep aside. 

roasting coconut & asafoetida:

  1. add ½ cup desiccated coconut.

  2. stir non-stop after adding coconut and roast till you get a nice golden color in the coconut.

  3. roast till the coconut becomes golden. remove and keep aside.

  4. switch off the flame. then add 2 teaspoons asafoetida.

  5. stir continuously for some seconds till you get a nice aroma and the hing color changes. remove aside. here i have used white hing which is very strong. if using yellow hing, then add 3 teaspoons of it.

  6.  let the roasted spices cool down.

making mysore sambar powder:

  1. then add them in a dry grinder jar.

  2. grind to a fine powder. a slightly semi fine powder will also do. since coconut is added, make sure not to over do the grinding as then the coconut can release oil and make the sambar masala oily. you can grind in parts and then mix the sambar powder later.

  3. i ground in parts and then remove sambar powder in a plate.

  4. then add sambar powder in a jar. close it tightly and refrigerate as coconut is used.

  5. this recipe gives a medium jar sambar powder. for sambar serving of 4 to 5 people, you can easily add 1.5 to 2 tablespoons of sambar powder.

recipe notes

few tips for making mysore sambar powder:
  • black pepper can be skipped since this is a slightly spicy sambar powder.
  • you can also add less guntur chilies.
  • the spices can be roasted in oil if you want.
  • desiccated coconut can be skipped. so when making mysore sambar, grind 3 to 4 tablespoons fresh coconut with water and mysore sambar powder. 
  • instead of byadagi chilies, you can use kashmiri chilies
  • instead of guntur chilies, you can use any variety of medium-hot to hot red chilies. 
  • if you do not have poppy seeds, then you can skip them. 

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how to make mysore style sambar powder recipe:

1. before making the sambar powder, measure and keep all the ingredients ready. then heat a heavy bottomed pan or kadai. keep the flame to a low. add ½ cup coriander seeds.

making mysore sambar powder recipe

2. immediately add 1 tablespoon cumin seeds.

making mysore sambar powder recipe

3. mix and then dry roast on a low flame stirring often till you get a nice aroma of the coriander and cumin seeds.

making mysore sambar powder recipe

4. dry roast till aromatic and crisp. stir often when roasting.

making mysore sambar powder recipe

5. remove the roasted coriander and cumin seeds in a plate.

making mysore sambar powder recipe

6. next in the same pan add 1 tablespoon chana dal.

making mysore sambar powder recipe

7. on low flame, stirring often roast till the chana dal gets golden and becomes aromatic. do not burn. remove and keep aside in the same plate in which roasted coriander and cumin seeds are kept.

making mysore sambar powder recipe

8. then add ½ tablespoon tuvar dal (arhar dal).

making mysore sambar powder recipe

10. stirring often roast till the tuvar dal becomes aromatic. do not burn. remove and keep aside.

making mysore sambar powder recipe

11. now add 8 to 9 pieces of 1 inch cinnamon and 16 cloves.

making mysore sambar powder recipe

12. stirring often roast the spices till you get a nice aroma from them. remove and keep aside.

making mysore sambar powder recipe

13. now add 2 teaspoons black pepper.

making mysore sambar powder recipe

14. roast till you get the pungent peppery aroma. do not burn. remove and keep aside.

making mysore sambar powder recipe

15. add 1 tablespoon mustard seeds.

making mysore sambar powder recipe

16. let the mustard seeds pop. do stir and when the mustard seeds are about to stop crackling, remove them and keep aside.

making mysore sambar powder recipe

17. add 1 teaspoon fenugreek seeds.

making mysore sambar powder recipe

18. stirring often roast till the fenugreek seeds change their color. do not brown them too much. remove and keep aside.

making mysore sambar powder recipe

19. now add 5 spicy & hot dry red chilies like guntur and 14 byadagi chilies.

making mysore sambar powder recipe

20. stirring often roast till the red chilies change color. they will also become crisp. remove aside.

making mysore sambar powder recipe

21. add 1 tablespoon poppy seeds.

making mysore sambar powder recipe

22. as soon as you add poppy seeds, they will begin to crackle and change their color. stir when you are roasting poppy seeds. once they are about to finish crackling, remove and keep aside.

making mysore sambar powder recipe

23. next add ¼ cup curry leaves (or 3 sprigs curry leaves).

making mysore sambar powder recipe

24. stirring often roast till the edges become golden and the curry leaves become slightly crisp. remove and keep aside.

making mysore sambar powder recipe

25. add ½ cup desiccated coconut.

making mysore sambar powder recipe

26. stir non-stop after adding coconut and roast till you get a nice golden color in the coconut.

making mysore sambar powder recipe

27. roast till the coconut becomes golden. remove and keep aside. coconut can be skipped. so when making mysore sambar, you can grind 3 to 4 tablespoons coconut with water along with the sambar powder.

making mysore sambar powder recipe

28. switch off the flame. then add 2 teaspoons asafoetida (hing).

making mysore sambar powder recipe

29. stir continuously for some seconds till you get a nice aroma and the hing color changes. remove aside. here i have used white hing which is very strong. if using yellow hing, then add 3 teaspoons of it.

making mysore sambar powder recipe

30. i roasted and kept all the spices in one plate. let the roasted spices cool down.

making mysore sambar powder recipe

31. then add them in a dry grinder jar.

making mysore sambar powder recipe

32. grind to a fine powder. a slightly semi fine powder will also do. since coconut is added, make sure not to over do the grinding as then the coconut can release oil and make the sambar masala oily. you can grind in parts and then mix the sambar powder later.

making mysore sambar powder recipe

33. i ground in parts and then remove sambar powder in a plate.

making mysore sambar powder recipe

34. then add sambar powder in a jar. close it tightly and refrigerate as coconut is used.

making mysore sambar powder recipe

35. this recipe gives a medium jar sambar powder. for sambar serving of 4 to 5 people, you can easily add 1.5 to 2 tablespoons of sambar powder.

mysore style sambar powder recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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