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how to make best homemade sambar powder recipe #sambar #sambarpowder #southindian #idlisambar #vada
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HOMEMADE BEST SAMBAR POWDER RECIPE | HOW TO MAKE SAMBAR POWDER

Sambar powder or Sambar 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.
In this post, you will learn how to make the best sambar powder recipe at home.
Course Breakfast, Dinner, Lunch
Cuisine Andhra Pradesh, Hyderabad, Kerala, South Indian, Tamil Nadu, Telangana
Keyword brahmin, Dosa, hudi, idli, instant pot, madras curry, Masala, masala dosa, podi, rasam powder, Rice, saaru pudi, temple style sambar, tiffin sambar, udupi sambar, upma, vegetarian meal
Prep Time 5 minutes
Cook Time 10 minutes
Servings 16 tablespoon

Ingredients

  • 2 tablespoon Chana dal (split chickpeas)
  • 2 tablespoon Urad dal
  • 10 to 12 Dry red chilies
  • 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.

Notes

Tips:
If you are serving this to your kids, then adjust the number of red chilies you add to the recipe.