Sambar Powder or Sambar masala – A Indian dry spice mix made by roasting and blending spices and legumes.
This Homemade powder adds tons of flavor and creates the perfect texture to the sambar. Keep a jar of this sambar powder in your pantry to quickly cook up authentic-tasting south Indian-style sambars.
No store-bought masala, which comes with added preservatives, can beat the fresh, flavorful, and fragrant homemade spice powder. It's simpler than you think. Plus a big batch of this sambar powder will take less than an hour to make, and last an entire year!
Jump to:
Masala recipes are the soul of Indian cuisine and are incomplete without this blend of spices.
One such easy and simple spice mix is the sambar powder masala recipe known for its aromatic flavor.
About Sambar powder
If new to Indian cuisine, sambar powder is a special and unique spice blend added to the popular South Indian lentil and vegetable stew Sambar.
It is also known as sambhar podi or Sambar Masala.
It’s a finely blended mix of a few lentils, whole spices like cumin, coriander, peppercorn, mustard seeds, fenugreek seeds, red chili peppers, turmeric powder, hing, and, curry leaves.
Once the spice powder I ready, it is then added to cooked lentils with vegetables and tamarind which results in an amazingly delicious dal called sambar.
It is served with Idli, dosa, Uttapam, etc, and also eaten with rice.
It is the most essential side dish for most south Indians.
Having said that, the same spice mix can also be used for many other recipes like dry sabji, rice, Bisi bele bath, and gravy-based curries.
Making fresh, homemade sambar powder or sambar is a simple task that will yield aromatic and delicious results.
While I love the convenience of store-bought sambar powder - I just don't want to use them. Oftentimes the store-bought versions are loaded with preservatives and are as flavorful as homemade.
Why do I love making sambar masala at home?
- It is easy to make.
- It stays good for up to a year in an airtight container.
- It’s highly versatile. You can use it in any recipe that calls for curry powder.
- It is made with fresh ingredients and without any preservatives.
- There is no added fat here.
- It’s better and cheaper than store-bought sambar powder.
Today I'm sharing a sambar powder recipe which is given by one of my South Indian friends. She learned from her mom.
So let's learn how to make sambar masala at home with step-by-step photos and a quick video. I'm certain you will love it.
Ingredients required
- Lentils - You will need 3 types of lentils - urad dal, chana dal, and toor dal. It makes the base of Sambar Powder. Lentils influence a very nice aroma plus it also helps in thickening the sambar.
- Whole spices - We are using whole spices like coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and black peppercorn. Use spices that are as fresh as possible that have not yet completed their shelf period.
- Dry red chilies - I have used Kashmiri red chilies. It’s mild in taste. If you are using hot dried chilis, use only ½ the quantity mentioned in the recipe.
- Curry leaves - Use fresh curry leaves.
- Spices - On top of whole spices, I have used salt, hing, and turmeric powder.
Step-by-step process
- Take a wide and heavy bottom pan.
- Switch on the flame and add urad dal, chana dal, and toor dal to the pan.
- Dry roast all the dals for about 2 minutes on a very low flame. Keep the flame on low all the time.
- Add coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, and curry leaves.
- Dry roast all the ingredients for about 10 to 12 minutes or until fragrant on a low flame. Stir continuously. By now all the ingredients become crisp and roasted and give off a nice aroma.
- Your kitchen would smell like a restaurant now. Also, check to crush the curry leaves. It should be crispy.
- All the spices at the end should be deep-roasted but not burnt.
- Now switch off the flame. Take the roasted ingredients into a big mixing bowl. Add salt, turmeric powder, and hing immediately (still, ingredients are hot) and mix well.
- Now in a pan dry roast red dried chilis for one minute. Dry red chilies should feel warm to the touch and not have any moisture.
- Take it into the same bowl as roasted spices and dal. Let all the ingredients cool down completely.
- Add the roasted spices and chili to a blender or mixer and blend it to a fine powder.
- Note - If your grinder is small or is not high-powdered, then grind the ingredients in batches and then mix them very well together once ground.
- Sieve the spices using a fine strainer. This is an optional step but I highly recommend you do it too because you want the sambar powder to be as smooth and fine as possible so your sambar is silky in texture.
- Blend again any coarse ingredients you sift out and add to the sifted powder, or reserve this blend in a separate jar and use it to season dry curries.
- Transfer this sambar powder to an airtight container. Use as and when required using a dry spoon.
- This homemade sambar masala stays good for up to a year in an air-tight container when stored in a cool and dry place.
Notes, tips, and quick FAQs
- The ingredients must have no moisture in them. Check them for any hidden molds, insects, or fungi. Discard them if they do not look and smell fresh and buy fresh ones to make the powder.
- Never add any extra oil while making the podi. It will reduce its shelf life.
- The color of the sambar podi depends on the variety of chilies used.
- Let the roasted spices cool down completely before grinding so that there is no moisture left in them.
- To make it gluten-free, skip adding asafetida (hing).
- You can easily, half, double, or triple the recipe.
- Make sure to roast the ingredients on Low flame. It is very important to get even roasted ingredients. I know it but time-consuming. But do not try and speed up the process by increasing the flame.
- Use wider pans. It will help in getting a more even roast.
- Roast the chilies just until warm.
- Add salt, hing and turmeric powder only after once all the spices are roasted.
This homemade sambar masala powder is used to make a South Indian stew called sambar. It can also be used in a variety of different dishes like rice dishes, making stir-fry, making curries, etc.
I prefer using either byadagi red chilies or Kashmiri red chilies or half and a half of both the chilies.
All the ingredients are easily available in an Indian grocery store. If you don’t have access to an Indian store, you can buy them from Amazon easily.
For each cup of dry lentils, I’d add between 2 to 3 tablespoons.
Yes! Coconut gives a nice flavor to the sambar masala. Add about ⅓ cup of shredded desiccated coconut (unsweetened). Roast it with all the other ingredients until golden. If you are adding coconut to this sambar powder, then I suggest keeping it in the refrigerator and not at room temperature.
Storage Suggestions
Store sambar masala in a clean air-tight jar in a dry and cool place. When taking the spice mix from the jar, never use a wet spoon. Always use a dry spoon.
After you finish taking the required amount of sambar masala, close the jar well and keep it back in the same dry and cool place.
Make sure the sambar powder is not exposed to moisture. If any moisture or water goes into the jar, it may get moldy or have fungus.
This sambar powder keeps well up to a year when stored in a dry and cool place.
I would suggest you store it in the refrigerator if you live in a hot and humid region.
More Homemade Spices recipes
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.
Subscribe to our YouTube Channel for tasty and easy video recipes.
Sambar Powder | Sambar Masala Recipe
Ingredients
- ⅓ cup chana dal 75 grams
- ⅓ cup urad dal 75 grams
- ¼ cup toor dal 55 grams
- ¾ cup coriander seeds 60 grams
- ⅓ cup cumin seeds 45 grams
- 1 ½ tablespoon mustard seeds 15 grams
- 1 ½ tablespoon black peppercorn 15 grams
- 1 tablespoon fenugreek seeds 12.5 grams
- 8 springs – curry leaves 1 cup leaves
- 125 grams kashmiri red dry chilies around 50
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 ½ tablespoon Hing
Method
- Take a wide and heavy bottom pan.
- Switch on the flame and add urad dal, chana dal, and toor dal to the pan.
- Dry roast all the dals for about 2 minutes on a very low flame. Keep the flame on low all the time.
- Add coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, and curry leaves.
- Dry roast all the ingredients for about 10 to 12 minutes or until fragrant on a low flame. Stir continuously. By now all the ingredients become crisp and roasted and give off a nice aroma.
- Your kitchen would smell like a restaurant now. Also, check to crush the curry leaves. It should be crispy.
- All the spices at the end should be deep-roasted but not burnt.
- Now switch off the flame. Take the roasted ingredients into a big mixing bowl. Add salt, turmeric powder, and hing immediately (still, ingredients are hot) and mix well.
- Now in a pan dry roast red dried chilis for one minute. Dry red chilies should feel warm to the touch and not have any moisture.
- Take it into the same bowl as roasted spices and dal. Let all the ingredients cool down completely.
- Add the roasted spices and chili to a blender or mixer and blend it to a fine powder.
- Note - If your grinder is small or is not high-powdered, then grind the ingredients in batches and then mix them very well together once ground.
- Sieve the spices using a fine strainer. This is an optional step but I highly recommend you do it too because you want the sambar powder to be as smooth and fine as possible so your sambar is silky in texture.
- Blend again any coarse ingredients you sift out and add to the sifted powder, or reserve this blend in a separate jar and use it to season dry curries.
- Transfer this sambar powder to an airtight container. Use as and when required using a dry spoon.
- This homemade sambar masala stays good for up to a year in an air-tight container when stored in a cool and dry place.
Nutrition
Notes
- The ingredients must have no moisture in them. Check them for any hidden molds, insects, or fungi. Discard them if they do not look and smell fresh and buy fresh ones to make the powder.
- Never add any extra oil while making the podi. It will reduce its shelf life.
- The color of the sambar podi depends on the variety of chilies used.
- Let the roasted spices cool down completely before grinding so that there is no moisture left in them.
- To make it gluten-free, skip adding asafetida (hing).
- You can easily, half, double, or triple the recipe.
- Make sure to roast the ingredients on Low flame. It is very important to get even roasted ingredients. I know it but time-consuming. But do not try and speed up the process by increasing the flame.
- Use wider pans. It will help in getting a more even roast.
- Roast the chilies just until warm.
- Add salt, hing and turmeric powder only after once all the spices are roasted.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
Leave a Reply