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I usually use store bought Sambar powder and MTR brand happens to be my favorite. But recently I ran out of it and couldn’t go to the Indian store to buy more. So that is when I made this homemade sambar powder from Dakshin cookbook by Chandra Padmanabhan.

Freshly made sambar powder is very flavorful and adds a lot of taste to the dish. It can be stored in an airtight container for up to 3 months. Here are some sambar recipes on the blog for some inspiration.

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Sambar Powder Yum
Homemade Sambar powder -- Easy to make South Indian Spice Powder to make sambar (Lentil Stew).
Sambar Powder
Cuisine south indian
Prep Time 20 minutes
Servings
cup
Ingredients
  • 1 cup Coriander seeds
  • 1 cup Chilies Dry Red
  • 2 tbsps Black Peppercorns
  • 2 tbsps Cumin seeds
  • 1 tsp Fenugreek seeds (methi )
  • 1 tsp Mustard seeds
  • ¼ cup Chana dal (Bengal gram dal)
  • 1 tsp Poppy seeds
  • ½ cup coconut Dry grated
  • 1 tsp Turmeric
  • bunch Curry leaves
Cuisine south indian
Prep Time 20 minutes
Servings
cup
Ingredients
  • 1 cup Coriander seeds
  • 1 cup Chilies Dry Red
  • 2 tbsps Black Peppercorns
  • 2 tbsps Cumin seeds
  • 1 tsp Fenugreek seeds (methi )
  • 1 tsp Mustard seeds
  • ¼ cup Chana dal (Bengal gram dal)
  • 1 tsp Poppy seeds
  • ½ cup coconut Dry grated
  • 1 tsp Turmeric
  • bunch Curry leaves
Sambar Powder
Instructions
  1. Dry roast all the ingredients separately on low flame until fragrant and toasted.
  2. Grind them all together into a fine powder. Store in an airtight container and use as needed.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeJune -- Week 1'.

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4 thoughts on “Homemade Sambar Powder”

  1. This is very help ful share Pavani as many a times I also face the problem of having no ready made Sambhar Masala at home.

  2. Making sambhar powder at home gives the kitchen a wonderful aroma, which is a good enough reason to make them every once in a while. Love your pocs!

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