Sambar Powder Recipe (Sambar Masala)

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.

About Sambar Powder

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
Rasam Powder
Garam Masala
Biryani Masala Powder
Pav Bhaji Masala

Photo Guide

How to Make Sambar Powder (Stepwise photos)

Roast 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 1 ½ tablespoon chana dal, 1 ½ tablespoon urad dal, 1 tablespoon toor dal and 8 to 12 dried red chilies. You can also use more red chilies than mentioned in the recipe. 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 dal is golden in color & begin to turn aromatic.

2. Add ¼ cup coriander seeds and ¾ teaspoon methi seeds. Roast until coriander seeds turn crunchy and the methi seeds are deep roasted & aromatic.

3. When you smell the roasted methi seeds, add 2 sprigs curry leaves and roast until they turn crisp. By now the methi seeds will turn slightly darker in color.

4. Add 2 teaspoon cumin seeds 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 1 teaspoon black pepper corn along with cumin. We use pepper only for rasam powder.

5. Add ¼ teaspoon turmeric and 1/8 teaspoon 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.

Grind Sambar Powder

6. Add them to a mixer/grinder 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.

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