homemade mysore sambar powder

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Homemade Mysore sambar powder with step by step pics – aromatic mysore style spice blend for sambar made with whole spices, lentils and desiccated coconut. A vegan recipe

mysore sambar powder recipe

This is a really good recipe and makes excellent sambar with any veggie. So far I have made sambar thrice with mysore sambar powder.

The usual Indian spices are used in the recipe. What makes this mysore 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 recipe.

In this spice blend, 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 powder is slightly on the spicier side. So you can reduce the amount of guntur chilies in the recipe. 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 that 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.

How to make mysore sambar powder

Roasting spices and dals

1. Before making the recipe, 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.

cumin seeds for mysore sambar powder

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

4. Dry roast till aromatic and crisp. Stir often when roasting.

making mysore sambar powder

5. Remove the roasted coriander and cumin seeds on a plate.

making mysore sambar powder

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

making mysore sambar powder

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

8. Then add ½ tablespoon tuvar dal (arhar dal or pigeon pea lentils).

arhar dal for mysore sambar powder recipe

10. Stirring often roast till the tuvar dal becomes aromatic. Do not burn. Remove and keep aside.

roasting arhar dal

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

cinnamon and cloves

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

roasting cinnamon and cloves

13. Now add 2 teaspoons black pepper.

black pepper for mysore sambar powder

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

roasting black pepper

15. Add 1 tablespoon mustard seeds.

making mysore sambar powder

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

17. Add 1 teaspoon fenugreek seeds.

making mysore sambar powder

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

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 mysore 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

30. I roasted and kept all the spices in one plate. Let the roasted spices cool down.

making mysore sambar powder

31. Then add them in a dry grinder jar.

making mysore sambar powder

32. Grind to a fine powder. A slightly semi-fine powder will also do. Since coconut is added, make sure not to overdo the grinding as then the coconut can release oil and make the sambar masala oily. You can grind in parts and then mix it later.

making mysore sambar powder

33. I ground in parts and then remove it in a plate.

making mysore sambar powder

34. Then add the ground powder in a jar. Close it tightly and refrigerate as coconut is used.

mysore sambar powder

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

mysore sambar powder
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mysore sambar powder recipe-1

Homemade Mysore Sambar Powder

5 from 4 votes
Aromatic mysore sambar powder made with whole spices, lentils and desiccated coconut.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Cuisine Karnataka, South Indian
Course: Condiment

Servings 1 medium jar
Units

Ingredients

  • ½ cup coriander seeds or 40 grams
  • 1 tablespoon cumin seeds or 8 grams
  • 1 tablespoon chana dal (split & husked bengal gram) or 12 grams
  • ½ tablespoon tuvar dal (arhar dal or pigeon pea lentils) or 4 grams
  • 8 to 9 pieces of 1 inch cinnamon
  • 16 cloves
  • 2 teaspoons black pepper or 6 grams
  • 1 tablespoon mustard seeds 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 or 30 grams
  • 2 teaspoons asafoetida (hing)

Instructions

roasting spices & dals

  • 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 and 1 tablespoon cumin seeds.
  • Mix and then dry roast on a low flame stirring often till you get a nice aroma of the coriander and cumin seeds.
  • Dry roast till aromatic and crisp. Stir often when roasting.
  • Remove the roasted coriander and cumin seeds in a plate.
  • Next in the same pan add 1 tablespoon chana dal.
  • 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. 
  • Then add ½ tablespoons tuvar dal.
  • Stirring often roast till the tuvar dal becomes aromatic. Do not burn. Remove and keep aside.
  • Now add 8 to 9 pieces of 1 inch cinnamon and 16 cloves.
  • Stirring often roast the spices till you get a nice aroma from them. Remove and keep aside.
  • Now add 2 teaspoons black pepper. Roast till you get the pungent peppery aroma. Do not burn. Remove and keep aside.
  • Add 1 tablespoon mustard seeds.
  • Let the mustard seeds pop. Do stir and when the mustard seeds are about to stop crackling, remove them and keep aside.
  • 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.
  • Now add 5 spicy & hot dry red chilies like guntur and 14 byadagi chilies.
  • Stirring often roast till the red chilies change color. They will also become crisp. Remove aside.
  • Add 1 tablespoon poppy seeds.
  • 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.
  • Next add ¼ cup curry leaves or 3 sprigs curry leaves.
  • Stirring often roast till the edges become golden and the curry leaves become slightly crisp. Keep aside. 

roasting coconut

  • Add ½ cup desiccated coconut.
  • Stir non-stop after adding coconut and roast till you get a nice golden color in the coconut.
  • Roast till the coconut becomes golden. Remove and keep aside.
  • Switch off the flame. Then add 2 teaspoons asafoetida.
  • 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.
  •  let the roasted spices cool down.

making mysore sambar powder

  • Then add them in a dry grinder jar.
  • 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 it later.
  • I ground in parts and then remove it in a plate.
  • Then add the ground powder in a jar. Close it tightly and refrigerate as coconut is used.
  • This recipe gives a medium jar of mysore sambar powder. For sambar serving of 4 to 5 people, you can easily add 1.5 to 2 tablespoons of mysore sambar powder.

Notes

Tips & suggestions
  • Black pepper can be skipped since this is a slightly spicy masala 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 chillies, you can use kashmiri chillies
  • Instead of guntur chillies, you can use any variety of medium-hot to hot red chilies. 
  • If you do not have poppy seeds, then you can skip them. 
Note that the approx nutrition info is for 1 tablespoon of mysore sambar powder.

Nutrition Info Approximate values

Calories: 37kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 3mgPotassium: 67mgFiber: 3gSugar: 1gVitamin A: 134IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 2µgCalcium: 44mgVitamin B9 (Folate): 3µgIron: 1mgMagnesium: 16mgPhosphorus: 25mgZinc: 1mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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