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Sambar powder (Sambar masala)

By swasthi , on January 28, 2020, 83 Comments, Jump to Recipe

Sambar powder recipe – Flavorful & aromatic sambar masala powder. Sambar is one of the most delicious South Indian foods often served as a side with rice and vegetable stir fry. There are different kinds made like Idli sambar, udupi sambar etc. This masala powder is the main ingredient that adds aroma and taste to the dish.

sambar powder recipe

There are plenty of sambar powder recipes across South India prepared with varying ingredients. Most of these are made with coriander seeds, cumin and lentils as the base. Ingredients like coconut, cinnamon and even stone flower are used in some regions.

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For years I had been bringing sambar masala from my mum’s home. For the past one year I have been making my own since I don’t travel frequently.

Most times I make the it fresh just enough for one time preparation. I have shared it on my Sambar recipe and Idli sambar posts.

Making this spice powder at home is easy and can be prepared just under 15 minutes. It is very flavorful and hygienic to make it at home.

This keeps good for about 6 months in the fridge. At room temperature it will keep good for 3 months.

This recipe yields about 1 cup of sambar masala powder. This is good enough to prepare 24 to 30 servings of vegetable sambar. We do not use pepper in this powder. If you prefer you can use it.

This spice powder can also be used to make rasam just add some pepper powder towards the end of making rasam.

Preparation

1. Heat a pan. If making sambar powder in large quantity then dry roast each ingredient separately as the cooking time is different. Since this recipe is to make little sambar powder I have roasted them together but in batches.

Pour chana dal, urad dal, toor dal and red chilies. You can also use more red chilies than mentioned in the recipe card. But with the amount i mentioned it was too hot for my kids. So if you have kids do adjust. Dry roast them on a low flame until the dals are golden in color & begin to turn aromatic.

dry roasting lentils chilies to make sambar powder

2. Add coriander seeds and methi seeds. Saute until coriander seeds turn crunchy and the methi seeds are deep roasted.

dry roasting coriander seeds to make sambar powder

3. When you smell the roasted methi seeds, add curry leaves and fry until they turn crisp. By now the methi seeds will turn slightly darker in color.

roasting curry leaves

4. Add cumin and roast till crunchy. You will smell the cumin good very soon. Turn off the stove. If you prefer to use pepper corn, you can add them along with cumin. We use pepper only for rasam powder.

roasting cumin

5. Add turmeric and hing to this. Turmeric is used here as a preservative to keep the sambar masala good. Transfer all these to a wide plate and cool completely.

Adding turmeric to make sambar powder
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How to make sambar powder or sambar podi

6. Add them to a mixer jar. You can also get these milled in a flour mill if you are making in large quantity.

adding roasted ingredients

7. Make a fine powder.

blend them to a fine sambar powder

Store sambar powder in a air tight glass jar for freshness. You can also use steel jar.

sambar powder recipe
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More homemade spice powders
Idli podi
Bisi bele bath masala powder
Garam masala powder
Simple garam masala powder
Biryani masala powder
Pav bhaji masala

Sambar powder recipe

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sambar powder recipe

Sambar powder (sambar masala)

A spice powder used to make sambar, a South Indian lentil soup. This recipe gives you one of the most flavorful one.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings1 cup
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 ½ tablespoons bengal gram (chana dal or senaga pappu)
  • 1 ½ tablespoon black gram (skinned urad dal or minapappu)
  • 1 tablespoon toor dal (pigeon peas split or kandi pappu)
  • 8 to 12 red chilies (adjust to taste)
  • ¼ cup coriander seeds (or daniya) 4 tbsps of 22 to 25 grams
  • ¾ teaspoon methi seeds (fenugreek seeds or menthulu)
  • 2 sprigs curry leaves (kadi patta or kervepaku) (optional)
  • 2 teaspoon cumin (or jeera)
  • 1 teaspoon pepper corn (optional)
  • 1/8 teaspoon asafoetida (hing) (optional)
  • ¼ teaspoon turmeric (haldi powder)
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Instructions

Preparation

  • Clean dals, coriander seeds and cumin.
  • Heat a pan and regulate the flame to low.
  • The entire roasting should happen on a low flame which brings out the aroma from each ingredient. 
  • Dry roast chana dal, urad dal, toor dal and red chilies until golden. If you are making this in large quantity then roast each ingredient separately until deep golden.
  • Add coriander seeds and methi seeds.
  • Saute till the coriander turns crunchy and lightly roasted. By then methi seeds also turn slightly dark & aromatic. 
  • When you begin to smell the methi seeds nice, add curry leaves and stir well until they turn crisp.
  • Then add cumin and saute until it turns crunchy. Turn off the stove.
  • At the end of this step, you should have deep roasted dal, methi, coriander seeds, crisp red chilies & curry leaves.
  • Add turmeric and hing. Transfer to a wide plate and cool completely.

How to make sambar powder

  • Add these to a blender jar. 
  • Make a fine powder. Cool completely and store in a airtight glass or steel jar.
  • Use sambar powder as needed. It keeps good at room temperature for 3 months. 
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Notes

To match the color of the store bought sambar powder just double the amount of red chilies & skip curry leaves. But I use less chilies than mentioned in the recipe card since I have young kids at home.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Sambar powder (sambar masala)
Amount Per Serving
Calories 488 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 68mg3%
Potassium 2408mg69%
Carbohydrates 94g31%
Fiber 32g133%
Sugar 29g32%
Protein 27g54%
Vitamin A 5345IU107%
Vitamin C 861.1mg1044%
Calcium 314mg31%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Joan N Duncan says

    November 13, 2020

    Very excited to make this recipe! I’m an Anglo that LOVES Indian food and lives in New Mexico. What is the name of the type of chili you would use so I can find a substitute?

    Reply
    • swasthi says

      November 14, 2020

      Hi Joan,
      Glad to know you! I use kashmiri red chillies. If you don’t find something similar, you may skip them and use more kashmiri red chilli powder when you make the sambar. I usually do that. Hope this helps

      Reply
      • Joseph says

        December 29, 2020

        5 stars
        Good Style and Lovely

        Reply
  3. jen says

    November 8, 2020

    I have always used sambar powder made by my Mother in law Today i have made it for the first time following your recipe. it smells so good, cant wait to make sambar tomorrow. Thank you so much

    Reply
  4. Payal Maskara says

    November 7, 2020

    Hi Swasthi, I have tried a couple of your recipes. Thank you so much for putting up these recipes. For how long can I store the sambar powder? Also what ki d of veggies can I use?

    Reply
    • swasthi says

      November 8, 2020

      Hi Payal
      Glad to know! It keeps good even for an year in the fridge. You can check my sambar recipe here

      Reply
  5. David says

    October 1, 2020

    Hi, I’m going to be trying many of your recipes after a first trip to India in February everything you post looks great and we loved the Sambar we had in Kerala and Karnataka.
    Can I just check on the urad dal you use in this recipe – is it skin on or skin off? Whole or split?

    Reply
    • swasthi says

      October 2, 2020

      Hi,
      Thank you! It’s skin off urad dal. Hope you enjoy the sambar.

      Reply
  6. Prasanna says

    September 11, 2020

    Thanks for the recipe

    Reply
    • swasthi says

      September 12, 2020

      Welcome

      Reply
      • Grace says

        September 20, 2020

        5 stars
        I tried your sambar recipe it turned out yummy…l love all your recipes…. Ur a good soul…. u teach n guide us vry well…. God Bless U Abundantly…

        Reply
        • swasthi says

          September 21, 2020

          Thank you so much Grace
          Glad to know!

          Reply
  7. Shanthi says

    August 12, 2020

    5 stars
    Great

    Reply
    • swasthi says

      August 14, 2020

      Thank you

      Reply
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  9. jainita baral says

    July 31, 2020

    5 stars
    Nice recipes,i want taste of south india,been to south ,chennai for eight yeras
    enjoyed the diderent foodv at different places of south
    blog some kerala stuff also
    regards

    Reply
    • swasthi says

      August 1, 2020

      Thank you! Yes sure I will

      Reply
  10. Diane Benesi says

    July 20, 2020

    I want to make a bottle of sambar powder as a gift to a teacher. Not sure if instructions.
    One teaspoon in a cup of water or broth?
    Thank you so much

    Reply
    • swasthi says

      July 21, 2020

      Hi Diane
      It is added to cooked lentils and water. You can check this link – sambar recipe to understand.

      Reply
  11. Raksha says

    July 11, 2020

    Hello Swasthi didi,
    Thank you very much for sharing this authentic recipe.
    Just prepared it 😋😋😋……..
    It’s superb!!!!!!!

    Reply
  12. Trupti says

    June 29, 2020

    5 stars
    I used to buy readymade from the market. Tomorrow i m making idlis and realised i am running short of the powder, in this pandemic situation i avoid going out. Since all the required ingredients were available at home. I made the powder using your recipe and it turned out good. I comapred the color, smell and texture with the little portion of ready made one, and i tell you, homemade is awesome.

    Reply
  13. Mayuri says

    June 17, 2020

    5 stars
    Awesome !! I just realized that I have a jar of sambar powder in my fridge since 3-4 years.It still smells fresh.Will it be safe to eat?

    Reply
    • swasthi says

      June 17, 2020

      3 to 4 years is a long time. I don’t think you should use it.

      Reply
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  15. fatima says

    May 25, 2020

    Hi Swasthi,

    Should the chilies be dry red chilies or fresh ones? Thank you!

    Reply
    • swasthi says

      May 25, 2020

      Hi Fatima
      Dry red chilies. You can take a look at the step by step photos and video

      Reply
  16. Ipshita Das says

    April 22, 2020

    I stay in Toronto Downtown where you don’t get this spice as widely available in India. You really want to go to an Indian stores to find one. During this pandemic it’s difficult to go get this. I better get started making this at home. This recipe looks a steal 👌

    Reply
    • swasthi says

      April 23, 2020

      Hello Ipshita
      Yes you should try it.

      Reply
  17. Shobhita says

    April 17, 2020

    5 stars
    Best Sambhar masala. I could never make good sambhar with store bought masala. This gives it the authentic taste.

    Reply
    • swasthi says

      April 18, 2020

      Thanks Shobhita
      Glad you liked it. Yes homemade makes a lot of difference.
      🙂

      Reply
  18. Annie says

    April 1, 2020

    5 stars
    Thank you so much for all the delicious recipes Swasthi. Just tried sambar powder and sambar – it’s so tasty!

    Reply
    • swasthi says

      April 2, 2020

      Hi Annie
      You are welcome! Glad they turned out good.
      Thank you

      Reply
  19. Leena Sakalova says

    March 24, 2020

    That is obviously not a recipe for a home nights soup for say 6 cups . Obviously you have a husband in the tech industry in Silicon Valley.

    Reply
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  21. Priya says

    March 3, 2020

    Hi,
    I tryed your sambhar powder receipe, it came out well…Taste and aroma is good..Can you update me same sambhar powder for large quantity (1kg)..
    Thanks
    Priya

    Reply
    • swasthi says

      March 5, 2020

      Hi Priya,
      Thank you. You can calculate based on the given recipe.

      Reply
  22. John says

    February 25, 2020

    Hello Ma’am, may I request that this recipe be made available to print? Thank you very much and hope to be cooking some delicious sambar soon!

    Reply
    • swasthi says

      March 1, 2020

      Hi John,

      Print is available , can you check on a different device / browser. If you have enabled any ad blocker on the browser, disable and check it.

      Reply
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