Sambar powder recipe aka sambar powder masala is the most necessary component of south Indian recipe ‘Sambar’. It is used to flavour up the ‘Sambar’ prepared with lentils and vegetables. Basically, the sambar masala recipe is a spice blend of an array of spices that can be prepared very easily at home. Though sambar masala is readily available in the market but the homemade sambar masala takes the sambar recipe to a different level with its extraordinary flavour and taste.
Table of Contents
About the recipe
Tips and Suggestions
How to make Sambar powder (step wise photos)
Recipe Card
What is sambar masala?
Sambar powder recipe is an aromatic and flavourful spice mix that is widely used in south Indian cuisine. Sambar is a crazily popular veg lentils soup that is served in almost every south Indian restaurant. In fact, the quality of food of a south Indian restaurant is judged by – how the sambar tastes! There are different types of sambar that are prepared in south India like idli sambar, udupi sambar etc. Sambar powder masala is prepared using different compositions and proportions of ingredients. It is also known as sambar podi in Tamil. Sambar powder is a multipurpose spice mix that is also used to prepare rasam, bhaji etc.
Sambar powder masala is one of the most important spice mixes in south Indian cuisine. In fact, most of the south Indian food is incomplete without this magical spice mix. In India, many variations sambar powder recipe is prepared using a different combination of spices and different proportion of spices. Though the basic ingredients for the sambar masala are almost the same but in every region, they have their own version of the spice mix recipe. It is the soul of south Indian food and its flavor is quite complex.
Readymade sambar masala powder is easily available in supermarkets and shops, but homemade sambar masala is completely different from the market-bought ones. It is much more aromatic and better in taste. Once you prepare the masala at home, I can bet you will never go back to stores to buy the readymade ones.
I can share my own experience on this. When I was in Bengaluru, I used to buy readymade sambar masala to prepare the sambar recipe. But one day, one of my Tamil colleagues asked me for lunch and she served the masala dosa with sambar and chutney. The taste of the sambar was completely different and much better than the ones that I used to prepare. Then I asked her about it. She smiled and replied the complete taste of sambar depends on the spice mix. She always prepares homemade sambar masala to prepare the dish. Luckily, I got the traditional sambar podi recipe from her and never turned back.
Sambar masala recipe is one of the most versatile and aromatic spice mixtures. Though it tastes best in sambar preparation, but it can also be used in rasam, bhaji, curries, and many more. I always prepare a fresh batch of sambar powder masala every 4-5 months. I can’t imagine a single day without this warm and fragrant spice mix. My family loves sambar and every month I have to prepare sambar at least 3-4 times.
Sambar powder recipe is a very quick and easy recipe that hardly takes 15 minutes to get prepared. All the ingredients required to prepare this aromatic masala are easily available in any Indian grocery store.
DIY Recipe
In today’s world, the DIY recipe has become very trendy. There are many valid reasons behind it. One of the main reasons is health awareness. It is only in exchange for a little effort that few things can be made better than the market selling goods. Today, though many things are easily available globally but still in many cases, DIY Recipe helps a lot to elevate the authenticity of many traditional foods.
Sambar powder recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.
Tips to prepare perfect sambar masala
- It is very important to use clean and good quality whole spices and lentils for the recipe.
- Always use a heavy bottom pan like tawa, kadai or fry pan to dry roast the spices.
- Make sure there is no moisture in the utensil and please don’t use wet hands to add the spices into the pan.
- Always roast the spices in medium-low to low flame. Don’t roast it over high flame, or else the spices may get burnt.
- Dry roast the lentils separately and keep them aside before adding whole spices.
- I always recommend to dry roast the coriander seeds separately because it is used in a larger quantity as compared to the other whole spices.
- Stir the spices continuously during the time of roasting or else it will not get roasted evenly.
- Allow the spice mix to cool down completely to room temperature before grinding.
- Always add the hing aka asafetida and turmeric powder just before grinding the spices.
- If you are preparing the masala in huge quantity, then it’s better to dry roast each spice individually because every spice’s roasting time differs from each other.
- I always recommend using Kashmiri red chilli rather than regular dry chilli. It gives better color to the spice mix and tastes less heaty.
- I have used dried curry leaves for the recipe. If you are using fresh curry leaves then I will recommend you to dry roast it separately on low flame before use.
Sambar masala ingredient
Lentils: Toor dal aka split pigeon peas, chana dal aka Bengal gram (split and husked) and urad dal aka black gram (split and husked) are used for the spice mix. Each lentil is important to flavour up the spice mix.
Whole spices: Each of the whole spices – cumin seeds, coriander seeds, sesame seeds, fenugreek seeds, mustard seeds, and peppercorns play a vital role in flavouring up the sambar masala. Try not to skip any of the spices to get the perfect aroma for the spice mix.
Curry leaves: One of the most important elements to flavour up the spice mix.
Hing aka asafoetida: It is another important element to flavour up the spice mix.
Turmeric powder: It gives a nice vibrant colour to the spice mix.
Kashmiri dry red chilli: It plays a vital role to prepare the sambar masala. Kashmiri red chillies add flavour, heat, and vibrant color to the masala.
How to make sambar powder?
To prepare the sambar powder recipe, I have used lentils – toor dal, chana dal, urad dal and the whole spices – cumin seeds, fenugreek seeds, coriander seeds, mustard seeds, peppercorns, dry Kashmiri red chillies. I have used 3 dry red chillies because I prefer a lesser hot spice mix. If you like the heaty version, then you can add 2-3 more extra dry chillies into the recipe.
To prepare the sambar powder, first put a heavy bottom pan on flame and make it completely dry. When the pan gets warm, add the lentils – toor dal, chana dal, urad dal and dry roast them in low flame for 2-3 minutes till nutty aroma comes and it’s golden in colour. Stir continuously for even roasting. Keep them aside on a separate plate.
Next, dry roast the coriander seeds in low flame for a couple of minutes until it gets slightly roasted and a nice aroma comes out of the spice. Stir continuously for even roasting. Keep them aside on a separate plate.
Now add the rest of the whole spices – cumin seeds, fenugreek seeds, mustard seeds, peppercorns, kashmiri red chillies, dried curry leaves and dry roast them over low to medium-low flame for 2-3 minutes. Stir continuously. Keep them aside on a separate plate to come to room temperature.
Now transfer the content into the small jar of grinder and add turmeric powder, hing aka asafoetida into it. Close the lid of the jar and pulse it to a fine dust.
Many people add some coconut oil to the masala and mix it. I always prefer the dry version for storage.
Many other homemade masala recipes have already been shared in my previous posts. You can check a few of them like
Panchphoran masala
Bengali garam masala
Roasted Cumin Powder
Dabeli masala recipe
..And Many more…
Ingredients:
1 cup = 250 ml
- 1 tablespoon split pigeon Peas (Toor dal)
- ½ tablespoons Bengal Gram split and husked (Chana dal)
- ½ tablespoons Black Gram split and husked (Urad dal)
- ½ tablespoons Cumin seeds (Jeera)
- 3 tablespoons Coriander seeds (Dhaniya)
- 1 tablespoon Fenugreek seeds (Methi)
- ½ teaspoon yellow Mustard Seeds (Sarso)
- ½ teaspoon Black Pepper (Kali Mirch)
- 20-25 Curry leaves (Kadi Patta)
- 2-3 dry red Chilli (Sukhi Lal Mirch)
- ¼ teaspoon Turmeric powder (Haldi)
- ¼ teaspoon Asafoetida (Hing)
Instructions:
- Put a pan on medium flame and allow it to become completely dry. Add 1 tablespoon toor dal, ½ tablespoons chana dal, ½ tablespoons urad dal, and dry roast them on low flame for 2-3 minutes till nutty aroma comes and it’s golden in colour. Stir continuously for even roasting. Keep them aside on a separate plate.
- Next dry roast 3 tablespoons of coriander seeds in low flame for a couple of minutes until it gets slightly roasted and a nice aroma comes out of the spice. Stir continuously for even roasting. Keep them aside on a separate plate.
- Now add the rest of the whole spices- ½ tablespoons cumin seeds, 1 tablespoon fenugreek seeds, ½ teaspoon mustard seeds, ½ teaspoon peppercorns, 3 Kashmiri red chillies, 20-25 dried curry leaves, and dry roast them over low to medium-low flame for 2-3 minutes. Stir continuously.
- Keep them aside on a separate plate and allow the masala to cool down completely before grinding.
- Now transfer the content into the small jar of grinder and add ¼ teaspoon turmeric powder and ¼ teaspoon hing aka asafoetida into it. Close the lid of the jar and pulse it to fine dust.
- Store it in a dry and clean airtight container and refrigerate it for 6-8 months.
How to store sambar masala?
After grinding the sambar masala, you can keep it in a clean and dry airtight container. Glass container would be the best. You can store the spice mix in a cool dry place for 3-4 months and in refrigerator for up to 6-8 months. Always use a dry spoon to use the masala when required.
Ingredients
1 cup = 250 ml
- 1 tablespoon split pigeon Peas (Toor dal)
- ½ tablespoons Bengal Gram split and husked (Chana dal)
- ½ tablespoons Black Gram split and husked (Urad dal)
- ½ tablespoons Cumin seeds (Jeera)
- 3 tablespoons Coriander seeds (Dhaniya)
- 1 tablespoon Fenugreek seeds (Methi)
- ½ teaspoon yellow Mustard Seeds (Sarso)
- ½ teaspoon Black Pepper (Kali Mirch)
- 20-25 Curry leaves (Kadi Patta)
- 2-3 dry red Chilli (Sukhi Lal Mirch)
- ¼ teaspoon Turmeric powder (Haldi)
- ¼ teaspoon Asafoetida (Hing)
Instructions
- Put a pan on medium flame and allow it to become completely dry. Add 1 tablespoon toor dal, ½ tablespoons chana dal, ½ tablespoons urad dal, and dry roast them on low flame for 2-3 minutes till nutty aroma comes and it's golden in colour. Stir continuously for even roasting. Keep them aside on a separate plate.
- Next dry roast 3 tablespoons of coriander seeds in low flame for a couple of minutes until it gets slightly roasted and a nice aroma comes out of the spice. Stir continuously for even roasting. Keep them aside on a separate plate.
- Now add the rest of the whole spices- ½ tablespoons cumin seeds, 1 tablespoon fenugreek seeds, ½ teaspoon mustard seeds, ½ teaspoon peppercorns, 3 Kashmiri red chillies, 20-25 dried curry leaves, and dry roast them over low to medium-low flame for 2-3 minutes. Stir continuously.
- Keep them aside on a separate plate and allow the masala to cool down completely before grinding.
- Now transfer the content into the small jar of grinder and add ¼ teaspoon turmeric powder and ¼ teaspoon hing aka asafoetida into it. Close the lid of the jar and pulse it to fine dust.
- Store it in a dry and clean airtight container and refrigerate it for 6-8 months.
KITCHEN TOOLS for the recipe:
Measuring Spoons
Measuring Cups
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