Homemade Sambar Powder or Sambar Masala - A unique and aromatic South Indian spice blend used to flavor the lentil soup or curry with vegetables (Sambar). A particular combination of spices are dry roasted and then ground to a fine powder. Here is how to make sambar powder recipe step by step.
It has been more than 2 decades for me being into cooking. Not even a single instance has passed where I have used store bought sambar masala powder at home, never ever. And trust me, until I learnt making traditional sambar powder, I never even cooked sambar at home.
But, now, you will always find my pantry with a jar full of it as sambhar is an extremely favorite food of my kids. So, now you know the reason, why I always store a big jar of homemade sambar spice mix in my kitchen.
South Indian Sambar Powder
The another name for sambar powder is sambar podi or pudi in Tamil Nadu region of Southern India. But do you know that every household has a slightly different sambar masala recipe?
Yes, some people simply dry roast the ingredients and grind. While some do the roasting of spices in little oil. Whereas some use coconut and some don't. But, the base of the sambar powder is same in every recipe.
The main ingredients that gives the characteristics flavour to the sambar podi is a mix of lentils, coriander seeds, fenugreek seeds, cumin seeds and mustard seeds.
Whatever variation you follow, the base of the sambar masala podi recipe will always be the same. I am sharing a fool proof recipe for you to make big batch of it and store. Say bye to the store bought ones, truly speaking, you will never regret. 🙂
Few Do's and Don'ts to make best Sambar Masala Powder at home
Always, use freshest of the ingredients to make best masala at home. Ensure not to use the ingredients that has crossed the expiry date.
Be sure to check for mold or fungus from spices as they tend to develop it when stored for too long.
Ensure that spices are dried and crisp, aromatic and not moist.
Dry roast the ingredients on low heat until golden and aromatic. Do not over brown or burn as it will make powder taste extremely bitter and will give unappealing colour.
For nice bright colour podi, always use Kashmiri Red chilies or Byadagi chilies in the recipe. Traditionally, a little spicier variety of red chilies are used to make sambar powder. But, I always use Kashmiri variety chilies as it gives nice colour and it is low on spiciness as well.
You can use 2-3 tsp of oil to roast the spices for the below mentioned measures.
Follow the exact measure of ingredients to make the best Sambar powder recipe at home.
Storing the Sambar Podi
Always, store the masala powder in a clean and dry jar to longer shelf life. It will stay good for 4 months on counter at room temperature and 6 months under refrigeration. If you store it in freezer, it will stay good upto a year.
Ingredients that goes in Homemade Sambar Powder Recipe
Lentils (Dals) - Chana Dal ( Split Bengal gram) and dhuli Urad Dal (Split Black lentil without skin)
Spices - Cumin seeds, Mustard seeds, Fenugreek seeds, Coriander seeds, Green Cardamom, Cloves, Black Peppercorns, Whole dried red chilies (I have used Kashmiri red chilies)
Other Ingredients - Coconut Powder, Hing (asafoetida), Curry leaves.
You can opt to dry roast the spices in a teaspoonful or two of oil.
How to Make Sambar Powder at home - Step by Step
To begin with, first remove the stems of the red chilies and dry roast them in pan on medium heat until slightly dark and aromatic. Do not burn. Transfer it to a plate and set it aside.
Then, add coconut powder in the same pan and dry roast until just golden, do not burn. Take it off the heat and transfer it on to a plate and set it aside. Also, on low heat, dry roast the curry leaves a bit, take it out and set it aside.
Now, add both the dals, fenugreek, mustard and cumin seeds, coriander seeds, cloves, cardamom and black peppercorns in the same pan and dry roast on medium low heat until golden and aromatic. Do not burn.
Once all the ingredients are dry roasted well, allow them to cool completely. Then, transfer them into a blender jar along with hing.
Blend everything into a fine powder. Sambar powder is ready to store. Transfer it into a clean and dry jar and store.
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Homemade Sambar Powder Recipe Card
Sambar Powder
Ingredients
- 50 grams Dry Red Chilies
- ¼ cup Coconut Powder
- ⅓ cup Curry Leaves ((tightly packed))
- 1 cup Split Bengal Gram (Chana Dal)
- 1 cup Split Black Gram (Urad dal without skin)
- 4 tablespoons Fenugreek Seeds
- 4 tablespoons Mustard seeds
- 6 tablespoons Cumin Seeds
- 1 cup Coriander seeds
- 16-18 Cloves
- 16-18 Green Cardamom
- 2 teaspoon Black Peppercorns
- 1 teaspoon Hing (Asafoetida)
Instructions
- First, remove the stem of whole dried red chilies and dry roast them in pan on medium heat until slightly dark and aromatic, do not burn. Transfer it on to a plate and set it aside.
- Add coconut powder in the same pan and dry roast until just golden, do not burn. Take it off the heat, transfer it on to a plate and set it aside.
- On a low heat, dry roast the curry leaves until crisp, take it off the heat and set it aside.
- Add both the dals, fenugreek, mustard and cumin seeds, cloves, coriander seeds, cardamom and black peppercorns in the same pan and dry roast on medium heat until golden and aromatic. Do not burn.
- Once all the ingredients are dry roasted well, allow them to cook completeley.
- Transfer them into a blender jar along with hing.
- Blend everything into a fine powder. Sambar powder is ready to store. Transfer it into a clean and dry jar and store.
Notes
- Always, use freshest of the ingredients to make best masala at home. Ensure not to use the ingredients that has crossed the expiry date,
- Be sure to check for mold or fungus from spices as they tend to develop it when stored for too long.
- Ensure that spices are dried and crisp, aromatic and not moist.
- Dry roast the ingredients on low heat until golden and aromatic. Do not over brown or burn as it will make powder taste extremely bitter and will give unappealing colour.
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