sambar powder recipe, how to make sambar powder recipe at home

4.39 from 18 votes

homemade sambar powder recipe - fresh, aromatic, homemade sambar powder made with roasted spices.

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sambar powder recipe with step by step photos – fresh, aromatic, homemade sambar powder made with roasted spices. many readers had requested for sambar powder recipe. so finally adding the method and recipe for making sambar powder at home. the recipe is from my mom and gives a really good sambar masala. you can also check this aromatic mysore sambar powder recipe.

sambar powder recipe

before making any homemade powder or spice mix, please follow some suggestions mentioned below:

  • use spices which are fresh and in their shelf period.
  • pick, clean the spices of stones etc. especially for spices like coriander seeds, fenugreek seeds and cumin seeds.
  • make sure that the dry red chilies do not have mold from inside. just break them and check if there is any whitish or greyish mold inside. they should feel crisp on touch and not moist.
  • do check for small insects which do appear in spices like coriander seeds. also the coriander seeds should feel and look fresh and crisp. if they appear to have mould or are not aromatic, then throw them away.

this recipe yields about 200 grams of sambar powder. i make this recipe and use it for 3 to 4 months, since i do not make sambar everyday. i make it once or twice a week. so this small amount suffices, if you make sambar once a week or occasionally.

if you are looking for more masala powders then you can check pav bhaji masala, garam masala powder, bisi bele bath powder and biryani pulao masala powder.

sambar powder recipe card below:

sambar powder recipe
4.39 from 18 votes
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sambar powder recipe

homemade sambar powder recipe - fresh, aromatic, homemade sambar powder made with roasted spices.

course condiment
cuisine south indian, tamil nadu
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 200 grams
author dassana

ingredients (1 cup = 250 ml)

  • ½ cup coriander seeds (sabut dhania) or 40 grams coriander seeds
  • 2 tablespoon cumin seeds (jeera)
  • 16 to 18 dry red chillies (sookhi lal mirch)
  • 1.5 teaspoon fenugreek seeds (methi seeds)
  • 1 tablespoon black pepper (sabut kalimirch)
  • 2 tablespoon chana dal (split husked bengal gram)
  • 1 tablespoon urad dal (split husked black gram)
  • cup curry leaves (kadi patta)
  • ½ tablespoon mustard seeds (rai)
  • ½ tablespoon asafoetida (hing)
  • ½ tablespoon turmeric powder (haldi)

how to make recipe

roasting sambar powder ingredients

  1. heat a pan and then add 1/2 cup coriander seeds and 2 tbsp cumin seeds.
  2. on a low flame, stir and roast the coriander and cumin, till they become fragrant and change color. it just takes 1 to 2 minutes in a low flame to roast these. they should smell aromatic.
  3. then remove from the pan and add to a large plate or tray.
  4. wipe the pan with a cotton napkin and add 16 to 18 dry red chilies. remove the crown from the red chilies, before roasting them.
  5. roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma. place the roasted red chilies in the same plate.
  6. now add 1.5 tsp methi seeds. stir often and roast them. roast till they get browned. remove in the same plate.
  7. add 1 tbsp black pepper (kalimirch). stir often and roast. the black peppers will get aromatic and this is the time you remove them from the pan. add roasted black peppers to the same plate, where all the spices are kept.
  8. now add 2 tbsp chana dal to the same pan. keep on stirring at intervals, while roasting the chana dal. chana dal takes longer to cook than the spices. the dal should get browned or golden. for uniform cooking and color, keep on stirring them. remove aside in the same plate.
  9. now add 1 tbsp urad dal to the pan. keep on stirring these lentils too while roasting them. roast till they become golden and you a get a nice waft of the roasted urad dal. remove them in the same plate.
  10. now add 1/3 cup curry leaves (fresh or dried). roast the curry leaves till the leaves become crisp. keep aside.
  11. now add 1/2 tbsp mustard seeds (rai). when all the mustard seeds finish popping, then remove them and keep aside.
  12. switch off the flame now and add 1/2 tbsp hing in the pan. quickly stir as soon as you add hing.
  13. just the color needs to change of the hing and you should get its aroma. remove and keep aside.

making sambar powder

  1. now let all the roasted spices cool down and come at room temperature.
  2. in your grinder jar, add the spices. also add 1/2 tbsp turmeric/haldi. i ground in two batches. depending on the size, you can grind in 2 to 3 batches or in one go.
  3. grind to a fine powder.
  4. remove on a plate. if grinding in batches, remove the ground masala on a plate and mix very well. due to grinding the sambar powder will become warm.
  5. once the masala cools at room temperature, then spoon it carefully in a jar.
  6. do tap and shake the jar, so that the sambar masala settles down while filling the jar.
  7. close tightly with a lid and keep at room temperature.
  8. add sambar masala powder to the sambar recipes whenever making them.

step by step homemade sambar powder recipe:

1. heat a pan and then add ½ cup coriander seeds and 2 tbsp cumin seeds.

cumin for sambar powder recipe

2. on a low flame, stir and roast the coriander and cumin, till they become fragrant and change color.

coriander for sambar powder recipe

3. it just takes 1 to 2 minutes in a low flame to roast these. they should smell aromatic.

making sambar powder recipe

4. then remove from the pan and add to a large plate or tray.

preparing sambar powder recipe

5. wipe the pan with a cotton napkin and add 16 to 18 dry red chilies. remove the crown from the red chilies, before roasting them.

chilies for sambar powder recipe

6. roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma. place the roasted red chilies in the same plate.

chilies for sambar powder recipe

7. now add 1.5 teaspoon fenugreek seeds (methi seeds). stir often and roast them.

methi seeds for sambar powder recipe

8. roast till they get browned. don’t burn them.

methi seeds for sambar powder recipe

9. remove in the same plate.

making sambar powder recipe

10. add 1 tbsp black pepper (kalimirch).

black pepper for sambar powder recipe

11. stir often and roast.

black pepper for sambar powder recipe

12. the black peppers will get aromatic and this is the time you remove them from the pan. add roasted black peppers to the same plate, where all the spices are kept.

making sambar powder recipe

13. now add 2 tbsp chana dal to the same pan.

chana dal for sambar powder

14. keep on stirring at intervals, while roasting the chana dal. chana dal takes longer to cook than the spices. the chana dal should get browned or golden. for uniform cooking and color, keep on stirring them. remove aside in the same plate.

chana dal roasted for sambar powder

17. now add 1 tbsp urad dal to the pan.

urad dal for sambar powder recipe

18. keep on stirring these lentils too while roasting them. roast till they become golden and you a get a nice aroma of the roasted urad dal. remove them in the same plate.

urad dal for sambar powder recipe

19. now add ⅓ cup curry leaves.

curry leaves for sambar powder recipe

20. roast the curry leaves till the leaves become crisp. keep aside.

curry leaves for sambar powder recipe

21. now add ½ tbsp mustard seeds (rai).

rai for sambar powder recipe

22. when all the mustard seeds finish popping, then remove them and keep aside.

rai for sambar powder recipe

23. switch off the flame now and add ½ tbsp hing in the pan.

hing for sambar powder recipe

24. quickly stir as soon as you add hing.

hing for sambar powder recipe

25. just the color needs to change of the hing and you should get its aroma. remove and keep aside.

hing for sambar powder recipe

26. now let all the roasted spices cool down and come at room temperature.

roasted spiced for sambar masala powder

27. in your grinder jar, add the spices. also add ½ tbsp turmeric/haldi. i ground in two batches. depending on the size, you can grind in 2 to 3 batches or in one go. i have used turmeric powder and not turmeric root, as turmeric root is difficult to grind in my mixer-grinder. but you can use 2 inches dried turmeric root. just crush the turmeric root to small bits, in a mortar-pestle before adding in the grinder jar.

adding turmeric

28. grind to a fine powder.

haldi for sambar powder recipe

29. remove on a plate. if grinding in batches, remove the ground masala on a plate and mix very well. due to grinding the sambar powder will become warm.

making sambar powder recipe

30. as soon as the masala comes at room temperature, then spoon it carefully in a jar. if the masala does not become hot or warm while grinding, then directly you can store the masala in the jar.

sambar powder recipe, homemade sambar powder recipe

31. do tap and shake the jar, so that the sambar masala settles down while filling the jar.

sambar powder recipe, homemade sambar powder recipe

32. close tightly with a lid and keep at room temperature.

sambar powder recipe, homemade sambar powder recipe

33. add sambar masala powder to sambar recipes whenever you make them. for a serving of 4, you can add about 2 to 3 teaspoons of this sambar masala powder in the any sambar recipe.

homemade sambar powder

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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  1. Hi Amit, First time I saw your recipe, on Google. Usually I go to YouTube first. The best recipe for Sambhar powder and very well written instructions with pictures to look at.

    I have a question, when I make dosa it is crispy first a few minutes after putting in a plate, it gets softer. How to make crispy dosa that stays crispy in the plate till end?
    Please help. Thank you very much.