Homemade Sambar Powder
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Homemade Sambar Powder

A quick, easy and versatile homemade sambar powder recipe from Senthil's Kitchen that you can use in various other dishes other than sambar as well.

Course Main Course
Cuisine Indian
Keyword Sambar, Sambar Powder
Prep Time 10 minutes
Total Time 15 minutes
Servings 10 people
Author Senthil Sadasivam

Ingredients

  • 20 Red chilies to taste
  • 1 cup Coriander seeds
  • 1 tbsp Methi seeds
  • 1 tbsp Black pepper
  • 2 tbsp Jeera
  • 2 tbsp Toor dal
  • 1 tbsp Chana dal
  • 2 tsp Hing
  • 1/2 tbsp Turmeric powder no need to roast

Optional ingredients

  • 1/2 cup Coconut (for special sambar) grated
  • 1/2 tbsp Mustard seeds optional
  • 1 tbsp Urad dal optional
  • 2 sprigs Curry leaves optional
  • 1 tbsp Rice optional

Instructions

  1. One at a time, dry roast each item listed (except turmeric powder) in a low flame setting until that they give out a nice aroma. Use optional ingredients if you want to experiment. PLEASE DRY ROAST ONE ITEM AT A TIME as the roasting time varies for each ingredient, this way you can avoid the ingredients from getting burnt.

  2. Let the contents cool and then grind them along with the turmeric powder to a fine powder consistency.

  3. The optional ingredient coconut is used to make special Brahmin Style Araithu Vitta Sambar, Bise Bele Bath (Karnataka Style Sambar Rice), or Stuffed Eggplant Fry.

  4. Some dry roast rice to help as a thickening agent, but I do not like the slimy texture rice produces so I omit rice.

  5. Just add 3 or 4 tablespoons (depending on your spice level) of this powder when making sambar or other dishes. This powder can be stored in the fridge and will remain fresh for up to a month. If you are using coconut, use the powder immediately, or store it in the fridge and use within a week or so as it loses it freshness fast.

Recipe Notes