sambar powder recipe

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.

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:

homemade sambar powder recipe
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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?

  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.
  14. now let all the roasted spices cool down and come at room temperature.
  15. 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.
  16. grind to a fine powder.
  17. 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.
  18. once the masala cools at room temperature, then spoon it carefully in a jar.
  19. do tap and shake the jar, so that the sambar masala settles down while filling the jar.
  20. close tightly with a lid and keep at room temperature.
  21. 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




56 thoughts on “sambar powder recipe, how to make sambar powder recipe at home”

  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.

    1. thanks a lot pooja. to get crispness dosa, some ingredients are added like chana dal or more of urad dal in the dosa batter. these dosas stay crispy for a long time. if proportion of urad dal is increased, it gives crisp dosas. if proportion of rice is more, it yields soft dosas. you can check these two recipes which give super crisp dosa.

      ghee roast dosa: https://www.vegrecipesofindia.com/ghee-roast-dosa-recipe/
      paper dosa: https://www.vegrecipesofindia.com/paper-dosa-recipe/

  2. Thanks for the go-to recipe for Sambhar powder…I can never remember the proportions right 😛 so your recipe comes quite handy. Also. the pictures help a lott..I have got compliments from my in-laws for the aromatic and tasty sambhar powder. Thanks once again..:)

  3. Why do Onion is added to ready made masala powder…. Will the taste differ in this homemade powder from the market one?

    1. i presume onion is added as it gives more strong flavor. but in sambar powder, onion is not added. each sambar powder has a different taste and flavor. it all depends on the types of spices used and their amount.

  4. Heyyy.. thanks a lot amit. Your recipies has made my newly married life easier. All recipes are quiet awsome and easy to follow bcz of the pics u add. I try 1 recipe every evening and when I serve it to my husbnd he likes them soo much. Thank u soooo much for your uploads. There is a request plz add some new snacks recipies.
    Thanks a lot again 😊

  5. Kanupriya Piplani

    Thank you so much for the recipe. While making sambhar powder washing of dals isn’t needed?

  6. Hi,
    If I were to use coriander powder instead of its seeds, then what would be the proportion? Thanks!

  7. Thanks for the prompt reply.Also I would like to know red chillies in grams measure.I already cooked dal mixture,waiting to make sambar powder as soon as I hear from you.Thanks once again.

    1. barb, i have not measured the red chilies in grams and right now i do not have byadagi chilies, so that i can measure them. so unable to help you here you can just add 18 byadagi chilies.

  8. Which chillies will give restaurant style flavour?Kashmiri chillies or byadagi chillies will taste good.I have both the chillies with me.Also too much spicy is not a problem for us.Please let me know ASP.

  9. hi dassana!prepared this powder yesterday & added it sambar today.result was- awesome & tasty sambar.thanks for sharing this recipe

  10. Hi dassana,
    The ready-made sambar masala often makes the curry way too spicy for us. Hence, I was thinking of trying to make it at home…
    In the sambar masala, do red & black pepper add any flavour or they are there just to contribute spiciness? I mean, can I skip the red chilly altogether and half the black pepper?

    1. ruchi, both red and black pepper add to flavor and also a bit of heat. generally sambar powder is not spicy. also do use red chilies which are low in heat and spiciness, like kashmiri red chilies or byadagi red chilies. i would suggest not to reduce either as then some flavor profile is lost.

  11. I prepared this powder and it tastes bitter. Can u pls help me on identifying where did I go wrong?

    1. there will be a bit of bitterness in the powder due to methi seeds. but once you add in the sambar, the bitterness is not felt. if the methi seeds or any of the spices including red chilies have been roasted too much, then the sambar powder will taste bitter. hope this helps.

  12. I just tried sambar powder recipe, smells amazing. Which variety of red chilly did you use? since i am out of guntur have added ramnad, hope it turns out fine 🙂

  13. One of the things i remember from my childhood is that the sambar from every house was unique. We did not have any ready sambar mixes then. You really have a wonderful blog. I can trust any recipe blindly and it will come out well. 🙂 just made this sambar powder and the aroma is just fantastic. Thank you so much,i am going to try it out tomorrow in a sambar .

  14. Hi Dassana,
    I just wanted to clarify that dry coriander if 1/2 cup should be equal to 125 gym based on 1 cup equal to 250 gems. Does the recipe call for only 40 gms? Could you please clarify.

    1. hi roma, 1/2 cup coriander seeds is 40 grams. the cup used is 250 ml in volume. but when we measure ingredients, each substance has a different density, so the weight measures in grams is different for each ingredient. eg 1/2 cup rice weighs 100 grams, 1/2 cup whole wheat flour weighs 60 grams and 1/2 cup sugar weighs 75 grams.

  15. wonderful blog you have Dassana…. What brand grinder you use? Is it wet and dry? I have been looking to buy a grinder for chutneys…Thanks in advance.

    1. thanks hishanthi. i use a mixer-grinder which has both dry as well as wet grinding jars and a juicer cum blender. the brand is preethi and the one i use is the blue leaf one.

  16. I find it very helpful to read this post about making your own spice powders.
    The last time I had to grind spices (it was the kadai mushroom recipe) I had to make do with my immersion blender in a tall jar because I do not own any equipment to grind spices with aside from a mortar and pestle.
    I had to block the spices from flying out of the jar with my hands.
    The result was not great, I only achieved a coarse powder.
    Maybe you could do a FAQ (frequently asked questions) post about cooking utensils and equipment?
    I do not know anyone who cooks indian dishes, and I have only recently been cooking indian recipes.
    I have no idea what kind of equipment to buy for grinding spices and things like cashews to a fine powder.
    Some indian sites recommend a coffee grinder for this, but I also heard someone mention a wet and dry grinder.
    I don’t know what type of equipment is best to buy, perhaps you could share your opinion on this?

    1. thanks yvonne. i wonder how you managed to gring the spices with an immersion blender in a jar. with an immersion blender the spices would be coarsely ground. in india we use a lot of ground spices. so one needs a sturdy mixer-grinder. most indian brands are good. the one i use is preethi brand. usually these mixer-grinders have a dry grinding jar and a wet grinder jar. the dry grinder jars can be used to grind spices, coffee, cashews and dry fruits. the wet grinding jar is used to grind batter for idli-dosa and even coconut pastes for curries or coconut chutneys. here is a link to a variation of the model i use. i have 4 jars and this model has 3 jars. also the one i have has 750 watts and this model has 550 watts. you can search on amazon for more brands and read their reviews and then buy. link – http://goo.gl/Hk4orz

      thanks for the suggestion of the FAQ. will consider doing this post. happy cooking 🙂

      1. I made a reply earlier but it’s not showing up.
        I’d like to say thank you for the explanation and the link.

  17. Hi Dassana,

    It is as if you read my mind…my store bought sambar powder got over a few days and I had checked your blog and could not find the recipe for sambar powder and here it is 2-3 days later! I will use this to make home-made sambar powder…thanks! Today I made dhokla from your blog (steamed version) and it was good..the only failure i have till now is wheat bread which did not get baked well..I will try that again!

    Thanks!

    1. pleased to know this purva we got telepathy to make smabar powder 😉 glad you liked the dhokla surely try the wheat bread. let us know what problem you exactly facing while baking the bread? and you are welcome.

      1. Hi Dassana,

        I made this sambar powder and used it to make sambar at home…we really liked it..it was a little spicy because of the red chillies I used to make the powder so used it in lesser quantity but it gave good taste to the sambar. Thanks…

        For whole wheat bread the inside is always a little moist and crumbly for me…I think I need to get a better bread pan as well since I have a really wide one.

        1. thanks purva for the feedback. if you use less hot red chilies, like byadagi chilies or kashmiri chilies, then the sambar powder will be less spicy and it will be have a bright red color.

          could be due to the pan size. i experimented cake batter with a few different pan sizes and figured out that the cake can go for a toss if not made in the right pan. the same thing would apply for bread too.

  18. Looks amazing..what would be the quantity of ingredients to make it for half a kilo or kilo sambar powder?

  19. Thanks a lot.. had been waiting for this recipe since a long time… i love the way u take pictures… its very easy to follow ur recipes…

  20. Your recipes are very delicious and easy to follow. I tried matar kachori, came out well.
    Kids liked it.Keep posting new recipes.

  21. Hi Dassana,
    Fabulous sambhar powder recipe.u reminded me of my mother..she used to make this powder at home for sambhar.thanks for sharing the recipe…
    Regards
    Prabha

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