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.

Sambar Powder

Yum

Homemade Sambar powder -- Easy to make South Indian Spice Powder to make sambar (Lentil Stew).

Cuisinesouth indian

Servings	Prep Time
3 cup	20 minutes

Servings	Prep Time
3 cup	20 minutes

Sambar Powder

Yum

Homemade Sambar powder -- Easy to make South Indian Spice Powder to make sambar (Lentil Stew).

Cuisinesouth indian

Servings	Prep Time
3 cup	20 minutes

Servings	Prep Time
3 cup	20 minutes

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

Servings: cup

Instructions

Dry roast all the ingredients separately on low flame until fragrant and toasted.
Grind them all together into a fine powder. Store in an airtight container and use as needed.