In this post, you will learn how to make the best sambar powder recipe at home.
What is sambar powder?
Sambar powder or Sambhar Podi or Sambhar Hudi is a popular South Indian-style spice powder prepared by roasting and blending a few aromatic spices.
This spice mix is the main ingredient used to make sambar, Bisi bele bath, rasam, etc., which is then served with idli, khotte, moode, rice, vada, dosa, upma, paniyaram, idiyappam/shevai, etc.
Each region has its own variations like Udupi Sambhar, Andhra Sambar, Madras Sambar, Kerala Sambar, Jain Sambar, Brahmin sambar, temple-style sambar, etc.
Dry red chilies and coriander seeds are the key ingredients in all these versions. A few additional spices give each sambar version a unique signature taste. To be very honest, in all the versions, the spices that are added are mostly the same, just their amount varies 🙂
Store-bought sambar powder will make your task easier, but if you make your own sambar powder at home, you will not go back to store-bought ones, plus you will not even miss any hotel or restaurant-style sambar or even temple-style sambar.
I generally like to make the powder fresh and add it to the recipe. Out of practice, I really don't feel it as extra work to prepare sambar powder at home, and nothing can be more flavorful and aromatic than fresh food. Agree?
Having said that, if you are a working mom, then you better make this ahead and store it in an airtight container and use it as and when required.
If you have all the ingredients in your pantry, making this powder or masala will hardly take 15 minutes.
Ingredients for Homemade Sambar Powder
2 tablespoon Chana dal (split chickpeas)
2 tablespoon Urad dal
10 to 12 Dry red chilies
⅔ cup Coriander seeds
¼ teaspoon Fenugreek seeds or methi
1 teaspoon Cumin seeds
2 sprig Curry leaves
¼ teaspoon Hing or Asafoetida
¼ teaspoon Turmeric powder
How to make Sambar Powder
Roasting spices
If you are making in bulk, I would recommend dry roasting each ingredient separately. Since I make small amounts, I roast all of them in one pan in a particular order.
Always make sure the flame is on medium to medium-low to roast the spices evenly and release their flavor.
In a pan on medium flame, add chana dal, urad dal, red chilies and dry roast until dal becomes light in color. Check out the video here.
Add coriander seeds, methi, and dry roast until coriander seeds become crisp and methi seeds are roasted and give off a nice aroma. Your kitchen would smell like a restaurant now 🙂
Next, add cumin seeds and curry leaves and saute till the curry leaves become crisp.
Finally, add turmeric powder, hing, and saute for 5 seconds. Switch off the flame. All the spices at the end should be deep-roasted but not burnt.
Let this mixture cool down completely.
Grinding the roasted spices
Add the roasted spices to a blender or mixer and blend it to a fine powder. Transfer this to an airtight container. Use as and when required using a dry spoon.
Tips:
If you are serving this to your kids, then adjust the number of red chilies you add to the recipe.
Udupi style sambar powder
You can check my mom's sambar powder recipe, who's a native of Udupi. The only difference between the Udupi sambar and the one given above is that instead of dry roasting the spices, they are roasted in coconut oil, which gives it an authentic temple-style taste.
If you are making in bulk and do not want to add coconut oil now at this stage, you can temper your sambar or rasam later in coconut oil 🙂
How to store sambar powder?
When stored in an airtight conatiner, it remains fresh at room temperature for at least two months and in the refrigerator for up to six months. Make sure to use a dry spoon when using sambar powder.
Difference between sambar and rasam powder?
Sambar and rasam use the same set of spices. The difference lies in the preparation.
Sambar is lentil-based vegetable soup or broth cooked with toor dal, sambar powder, and vegetables of your choice.
Rasam (saaru) is light and watery, spicy broth prepared with the same powder but without the addition of dal or vegetables.
Stay tuned, guys. Traditional grinding of idli batter and sambar recipe (best combo ever) using the same powder prepared above coming up next!
Video recipe for Homemade Best Sambar Powder Recipe
Detailed step by step recipe for how to make the best sambar powder recipe at home
HOMEMADE BEST SAMBAR POWDER RECIPE | HOW TO MAKE SAMBAR POWDER
Ingredients
- 2 tablespoon Chana dal (split chickpeas)
- 2 tablespoon Urad dal
- 10 to 12 Dry red chilies
- ⅔ cup Coriander seeds
- ¼ teaspoon Fenugreek seeds or methi
- 1 teaspoon Cumin seeds
- 2 sprig Curry leaves
- ¼ teaspoon Hing or Asafoetida
- ¼ teaspoon Turmeric powder
Instructions
Roasting spices
- If you are making in bulk, I would recommend dry roasting each ingredient separately. Since I make small amounts, I roast all of them in one pan in a particular order.
- Always make sure the flame is on medium to medium-low to roast the spices evenly and release their flavor.
- In a pan on medium flame, add chana dal, urad dal, red chilies, and dry roast until dal becomes light in color. Check out the video here.
- Add coriander seeds, methi, and dry roast until coriander seeds become crisp and methi seeds are roasted and give off a nice aroma. Your kitchen would smell like a restaurant now 🙂
- Next, add cumin seeds and curry leaves and saute till the curry leaves become crisp.
- Finally, add turmeric powder, hing, and saute for 5 seconds. Switch off the flame. All the spices at the end should be deep-roasted but not burnt.
- Let this mixture cool down completely.
Grinding the roasted spices
- Add the roasted spices to a blender or mixer and blend it to a fine powder. Transfer this to an airtight container. Use as and when required using a dry spoon.
Angel Enero
Wow! Thanks for sharing the sambar powder mix recipe. I love that this sambar powder can be homemade.