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Home >> Recipes >> South Indian

Sambar powder (Sambar masala)

By swasthi , on January 28, 2020, 87 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 (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)
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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!

© Swasthi’s Recipes

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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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Reader Interactions

Comments

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  2. Jayabrindha Nageswaran says

    February 18, 2020

    5 stars
    Made sambar with this recipe and came out very well and tastes yummy. Everybody liked it.? Want to post the photo of the sambar.

    Reply
    • swasthi says

      February 18, 2020

      Hi Jayabrindha,
      You can share the picture on social media and tag #swasthisrecipes
      Thanks for the review.
      Swasthi

      Reply
  3. Alex says

    January 21, 2020

    5 stars
    Hello,

    I love this recipe. I’ve been searching for a good one and the smell is almost identical to the one I loved as a child.

    Can you tell me, what ratio of powder to liquid should be used when making the sambar? Thanks!

    Reply
    • swasthi says

      January 22, 2020

      Hi Alex,
      Thank you! Glad you liked it. You can add about 1 tbsp powder to 1.5 to 2 cups water.

      Reply
      • Alex says

        January 23, 2020

        Thank you!

        Reply
  4. Yogi says

    December 31, 2019

    Very good

    Reply
  5. Lauren says

    August 27, 2019

    Excellent instructions
    The idlis were soft and radiantly
    White
    Now on to Dosas
    I am 67 and time to change
    Diet and rhythms
    Thank you
    Oh we bought a pretheei
    Mixer
    Sambar powder next

    Reply
    • swasthi says

      August 28, 2019

      Hello Lauren,
      Wow! So glad your idlis turned out soft! Hope you enjoy the sambar too.
      🙂

      Reply
  6. Madhuri Gujar says

    August 6, 2019

    5 stars
    Nice video. Easy language

    Reply
    • swasthi says

      August 6, 2019

      Thanks Madhuri

      Reply
  7. Avinash B Katti says

    July 17, 2019

    5 stars
    Very nice recipes, we are using your recepies

    Reply
    • swasthi says

      July 17, 2019

      Thank you

      Reply
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  9. Reshma says

    July 10, 2019

    5 stars
    Made this and turned out superb. I used it for your samabr recipe

    Reply
  10. Gopal says

    May 19, 2019

    Thank you Swasthi.

    Reply
  11. Gopal says

    May 18, 2019

    Swathi man, thanks. I made the Sambhar powder today, color is as in ur picture, slightly greenish.all other Sambhar powders are red to Brown in color. How do u correct the color.Please advice. Thanks. Gopal.

    Reply
    • swasthi says

      May 18, 2019

      Hi Gopal,
      You are welcome. Yes most readymade sambar powders are deep red to brown in color as they are loaded with red chilies. Since red chilies are cheaper than dal, to cut down the cost the commercial powders are made with more red chilies. Their chilli to dal ratio is almost double of what I used here.To get the same color, just skip curry leaves and use more red chilies.Also deep roasting the ingredients will help to get darker color. Hope this helps.

      Reply
  12. Rohini Y N says

    May 16, 2019

    Yum. Tried this recipe

    Reply
    • swasthi says

      May 18, 2019

      Thanks Rohini.

      Reply
  13. Neeti says

    May 4, 2019

    Hi Swasthi,
    I was trying to prepare this sambar powder however , the ingredients you have shared is in tbs& tsp measuring form which is not resulting in 240 ml.
    Can you share each ingredient in gms so that it comes out in right proportion & taste.

    Thanks
    Neeti

    Reply
    • swasthi says

      May 4, 2019

      Hi Neeti
      I am Sorry. I didn’t understand the problem. 240 ml cup is the measuring cup I use. 1/4 cup is 1/4 of 240 ml cup. I do not have the measurements in grams at this moment. I will update when I make it next time. But for the results you will get very accurately even if followed using tablespoons and teaspoons.

      Reply
      • Neeti says

        May 4, 2019

        Thank you Awasthi, this may solve my problem.
        Regards
        Neeti

        Reply
        • Riya says

          April 22, 2020

          She is Swasthi (not awasthi?). Its obvious that 1ml = 1g. Hence, 240ml is 240gms. Also, fyi – 3 tsp = 1 tbsp = 14.3gms !! A tbsp is volume based measurement, while gms are mass unit. So it depends on the density of the material, you are filling the spoon/cup/jar with. Anyways, leave it on you, for desired further calculation. Good luck!

          Reply
      • Tanusree says

        August 21, 2019

        Hi Swasthi, just going through the comments in the post, as sometimes these help in troubleshooting without bugging you.
        My two cents on Neeti’s post on May 4.
        I don’t think you need to convert ml to gm for every other recipe as 1 ml is equal to 1 gm while measuring water and 1 ml is equal to .852 gm ( nearly equal to 1gm) while measuring sugar, anyone can easily convert.

        Reply
        • swasthi says

          August 22, 2019

          Hi Tanu,
          You are right. I think I made sambar powder at least 3 to 4 times after I replied to Neeti but always forget to weigh them. Many readers especially beginners would prefer the exact weight of ingredients which I forget to do at the time of making it for the blog post. But sure what you said is a good conversion. Thanks dear!

          Reply
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  15. Sandya says

    March 28, 2019

    Your recipies are very nice mam. I saw maximum ur recipies for cooking. Thank you very much

    Reply
    • swasthi says

      April 3, 2019

      Hi Sandya
      You are welcome. Thank you so much!
      🙂

      Reply
  16. Ramadevi Penmethsa says

    March 3, 2019

    5 stars
    Your recipes are superb
    I did your Kandi podi It’s awesome taste
    I did rasam Powder also
    With that I did rasam with the powder it’s just awesome
    Soooo tasty
    Thankyou for your recepies mam????

    Reply
    • swasthi says

      March 7, 2019

      You are welcome Ramadevi
      Thank you so much for trying the recipes. So glad to know you liked them.
      🙂

      Reply
  17. Shaheen Shaikh says

    February 19, 2019

    Great recipes South Indians and their food are my favourites please share all whatever you know iwill be extremely grateful to you will wait anxiously.
    May Almighty Allah bless you always. Aameen Summa aameen.
    Sincerely yours
    SHAHEEN Shaikh

    Reply
    • swasthi says

      February 20, 2019

      Hi Shaheen
      Thanks a ton for the wishes. Very happy for that! Yes sure I will keep sharing more recipes. Thanks again
      🙂

      Reply
  18. Ashwini Harirajan says

    December 8, 2018

    Hi..
    I live abroad and would like to make large quantities of this sambhar powder. To make 4 times of the quantity of sambhar powder, should i multiply the quantities of all the ingredients by 4. Thank you

    Reply
    • swasthi says

      December 8, 2018

      Hi Ashwini
      Yes you will have to multiply all of them by 4.

      Reply
  19. Aara says

    November 29, 2018

    Kindly say coriander seeds measurement in gram

    Reply
    • swasthi says

      November 29, 2018

      Hi Aara
      It is about 22 grams or 4 tbsps.

      Reply
      • Aara says

        November 30, 2018

        Thank you mam, I am going to try

        Reply
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  21. Abinash says

    August 27, 2018

    I like your recipe can you send me some North Indian curry recipe please

    Reply
    • swasthi says

      August 29, 2018

      Hi Abinash
      Thank you. I have subscribed you to our subscribers list. You will receive the new recipes.

      Reply
  22. Div patil says

    June 12, 2018

    Thank you for this i like it

    Reply
    • swasthi says

      June 12, 2018

      You are welcome Div patil

      Reply
  23. Rakhi Shah Thadani says

    January 25, 2018

    5 stars
    I made this masala..I feel the proportion of dhaniya is a tad too much cos after grinding the aroma is overpowering of dhaniya….I normally use everest sambar masala…n the fragrance is very different than this masala….is there a reason… Also what can I do to subdue the dhaniya..of the current masala…that I made……please suggest…!!

    Reply
    • swasthi says

      January 25, 2018

      Hi Rakhi,
      This is a traditional sambar powder recipe. The proportions mentioned are right and the aroma as you mentioned is also right. In store bought sambar powder they add more of red chilies and other ingredients which are usually cheap. Some brands also use mustard seeds and more of jeera. Just go ahead and make the sambar using this sambar recipe.

      Reply
      • Rakhi Shah Thadani says

        January 25, 2018

        Thank you for the prompt reply… I m gonna make it tomorrow…. Shall update you….

        Reply
        • Rakhi Shah Thadani says

          January 26, 2018

          Made the sambar….indeed very tasty…typical traditional taste as mentioned by you….thank you….!!

          Reply
          • swasthi says

            January 27, 2018

            Welcome Rakhi

  24. Firdouse says

    October 24, 2017

    5 stars
    Hi,
    What’s 3/4 tp meethi seeds?

    Reply
    • swasthi says

      October 24, 2017

      3/4 th tsp. Thanks . Will update it

      Reply
  25. supriya says

    May 23, 2017

    5 stars
    Hi looks good I’m going to try

    Reply
    • swasthi says

      May 24, 2017

      Hi supriya
      Glad to see you here after a long time. Yes do try it

      Reply
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