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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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: Andhra Pradesh, Hyderabad, Kerala, South Indian, Tamil Nadu, Telangana
Servings: 16 tablespoon
Calories: 34kcal
Author: Kushi


  • 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


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.
    2 tablespoon Chana dal, 2 tablespoon Urad dal, 10 to 12 Dry red chilies
  • 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 :-)
    ⅔ cup Coriander seeds, ¼ teaspoon Fenugreek seeds
  • Next, add cumin seeds and curry leaves and saute till the curry leaves become crisp.
    1 teaspoon Cumin seeds, 2 sprig Curry leaves
  • 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.
    ¼ teaspoon Hing, ¼ teaspoon Turmeric powder
  • 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.


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


Calories: 34kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 4mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 46mg | Calcium: 35mg | Iron: 1mg