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Close-up shot of homemade sambar powder or sambar masala in a glass jar.
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5 from 5 votes

Sambar Powder

Homemade Sambar Powder or Sambar Masala - A unique and aromatic South Indian spice powder used to flavor the lentil soup or curry with vegetables (Sambar).
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiments
Cuisine: Indian
Keyword: Sambar Masala, Sambar Podi, Sambar Powder
Diet: Dairy-Free, Gluten Free, Vegan, Vegetarian
Servings: 6 cups
Calories: 404kcal
Author: Farrukh Aziz

Ingredients

  • 50 grams Dry Red Chilies
  • 1/4 cup Coconut Powder
  • 1/3 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

How to make sambar powder recipe

  • 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.

Nutrition

Calories: 404kcal | Carbohydrates: 58g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Sodium: 56mg | Potassium: 680mg | Fiber: 18g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 8mg | Calcium: 286mg | Iron: 14mg