Sambar masala powder recipe – Sambar is one of the most delicious South Indian foods often served as a side with rice along with some vegetable stir fry. There are different kinds of sambhar made like tiffin or hotel sambar, udupi sambar, arachuvitta sambar etc. To make the dish taste delicious sambar masala powder is the key that adds aroma and taste.
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 every time I traveled to India. For the past one year I have been making my own since I don’t travel frequently. Most times I make the sambar powder fresh just enough for one time prepartion which I shared it on my Sambar recipe and Idli sambar post.
Making sambar 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 and for 3 months at room temperature.
This recipe yields about 1 cup of sambar masala powder, that is good enough to prepare 24 to 30 servings of vegetable sambar. We do not use pepper in sambar powder, if you prefer you can use it. This sambar powder can also be used to make rasam just add some pepper powder towards the end of making rasam.
Video of sambar masala powder recipe
Sambar masala powder recipe
- 1 ½ tbsps. chana dal / Bengal gram / senaga pappu
- 1 ½ tbsp. urad dal / skinned black gram / minapappu
- 1 tbsp toor dal / pigeon peas split / kandi pappu
- 8 to 12 red chilies
- ¼ cup coriander seeds / daniya
- ¾ tp methi seeds / fenugreek seeds / menthulu
- 2 sprigs curry leaves / kadi patta / kervepaku
- 2 tsp cumin / jeera
- 1 tsp pepper corn (optional)
- ⅛ tsp hing / asafoetida
- ¼ tsp turmeric / haldi powder
- Clean dals, coriander seeds and cumin.
- Heat a pan on a low flame. 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 lightly golden.
- Add coriander seeds and methi seeds. Saute till the coriander turns crunchy and lightly roasted.
- Add curry leaves and stir well until they turn crisp.
- Add cumin and saute until it turns crunchy. Turn off the stove.
- Add turmeric and hing. Transfer to a wide plate and cool completely.
- 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.
How to make sambar powder or sambar podi – step by step photos
1. Heat a pan and add 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 lightly golden in color.
2. Add coriander seeds and methi seeds. Saute until coriander seeds turn crunchy and lightly roasted.
3. Add curry leaves and fry until they turn crisp. By now even the methi seeds will smell good.
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.
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.