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.
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.
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.
More homemade spice powders
Idli podi
Bisi bele bath masala powder
Garam masala powder
Simple garam masala powder
Biryani masala powder
Pav bhaji masala
How to make sambar powder (stepwise photos)
Roasting lentils and spices
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.
2. Add coriander seeds and methi seeds. Saute until coriander seeds turn crunchy and the methi seeds are deep roasted.
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.
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.
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.
Grinding sambar powder
6. Add them to a mixer jar. You can also get these milled in a flour mill if you are making in large quantity.
7. Make a fine powder.
Store sambar powder in a air tight glass jar for freshness. You can also use steel jar.
Related Recipes
Recipe card
Sambar powder recipe (sambar masala)
For best results follow the step-by-step photos above the recipe card
Ingredients (US 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)
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.
Notes
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)
© Swasthi’s Recipes
Hello, the recipe was perfect. Powder cane out very well with the right amount of punch. Using it in all recipes like sambar, spinach pulusu, charu (radian). Thanks very much.
Hello ma’am,
I just had a small doubt, do we first was dals? I want to try this receipe. Kindly let me know.
Regards
Deepti
Hi Deepti
You can rinse and sun dry or fan dry them on a cloth. If using organic lentils, you can skip the rinsing.
I love all your recipies the simplest way you present with authentic taste.
Good job mam
Thank you Snehlata
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?
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
Good Style and Lovely
Hi Joan, see if you can find an Indian/Pakistani or Sri Lankan store near you (or online). You can get Kashmiri or South Indian (bydagi) dried chilles The Mexican chillies will give a very different flavour and hence not recommended. Kashmiri chillies are not too spicy but you can experiment based on your tolerance levels.
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
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?
Hi Payal
Glad to know! It keeps good even for an year in the fridge. You can check my sambar recipe here
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?
Hi,
Thank you! It’s skin off urad dal. Hope you enjoy the sambar.
Thanks for the recipe
Welcome
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…
Thank you so much Grace
Glad to know!
Great
Thank you
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
Thank you! Yes sure I will
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
Hi Diane
It is added to cooked lentils and water. You can check this link – sambar recipe to understand.
Hello Swasthi didi,
Thank you very much for sharing this authentic recipe.
Just prepared it ???……..
It’s superb!!!!!!!
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.
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?
3 to 4 years is a long time. I don’t think you should use it.
Hi Swasthi,
Should the chilies be dry red chilies or fresh ones? Thank you!
Hi Fatima
Dry red chilies. You can take a look at the step by step photos and video
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 ?
Hello Ipshita
Yes you should try it.
Best Sambhar masala. I could never make good sambhar with store bought masala. This gives it the authentic taste.
Thanks Shobhita
Glad you liked it. Yes homemade makes a lot of difference.
🙂
Thank you so much for all the delicious recipes Swasthi. Just tried sambar powder and sambar – it’s so tasty!
Hi Annie
You are welcome! Glad they turned out good.
Thank you
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.
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
Hi Priya,
Thank you. You can calculate based on the given recipe.
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!
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.