Sambar Powder Recipe | Sambar Masala At Home

sambar powder recipe

Sambar Powder Recipe: with step-by-step instructions – homemade sambar powder that is fresh, aromatic, and made with roasted spices. In Tamil, sambar powder is also known as sambar podi.

A spice blend made with the proper proportions of coriander seeds, cumin, red chilies, and curry leaves It is an essential spice mix for almost all sambar soup recipes, which is a popular side dish among most south Indians. However, the same spice blend can be used in a variety of other recipes, including dry sabji, flavoured rice, and gravy-based curries.

Masala recipes are the soul of Indian cuisine and would be incomplete without this combination of spices. Every dish from India has this masala spice mix, with subtle variations in the proportions of these raw spices to produce a unique one. The sambar powder masala recipe, known for its aromatic flavour, is one such easy and simple multi-purpose spice mix.

I considered sharing a bulk recipe that could be used for a large number of servings. Furthermore, I find that when recipes or spice mixes are made in bulk or in large quantities, the taste and flavours are enhanced. As a result, I always recommend that you make a large batch of such spice mix and keep it on hand for when you need it. When compared to mtr sambar powder, this is more bright red in colour and spicier due to the addition of more chillies. It can be used as a multi-purpose spice mix masala due to the increased chilli and spice heat.

In addition, some additional hints, suggestions, and variations to the sambar masala recipe. First and foremost, the main ingredients in this masala are red chilies and coriander. As a result, both must be fresh and of the highest quality. Furthermore, I would strongly recommend using kashmiri chillies, which have a mild spice heat and a beautiful colour. The second trick is to use only a small amount of coconut oil. Coconut oil for extra flavour and a small amount for a non-sticky powder Finally, for a longer shelf life, store these in an airtight or zip lock bag. Also, make a note of the date it was prepared, as it can easily last for 6 months or more. I store it in small zip-lock bags in the fridge and use one small pack at a time.

And believe me, it’s a lot easier than you think. Plus, a large batch of this sambar powder will only take about an hour to make and will last for an entire year!

Furthermore, making fresh homemade masalas does not take as long as we think it will. A large batch of this sambar powder, for example, takes just over an hour to prepare and lasts me almost a year!

You can also see my other Indian Recipes Collection, it Includes various delicious sweet recipes such as Idli Dhokla Recipe and So on. 

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Sambar Powder Recipe Card:

sambar powder recipe

Sambar Powder Recipe

An authentic sambar powder recipe is provided, along with clear step-by-step instructions, to help you make fresh, fragrant, and flavorful sambar masala powder at home, which you can then use to make delicious South Indian style sambar and many other dishes!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course soice blend
Cuisine udupi
Servings 290 Grams
Calories 4 kcal


  • 2 tsp  coconut oil
  • 1 cup  coriander seeds  (75 grams)
  • 1/4 cup   cumin seeds  (25 grams)
  • 2 tbsp   methi  (20 grams)
  • 2 tbsp   urad dal  (30 grams)
  • 1 tbsp   chana dal  (15 grams)
  • 1/2 cup   curry leaves  (10 grams)
  • 100 gram  dried red chilli
  • 1 tsp  turmeric


To make udupi sambar pudi or sambar powder, follow these steps:

  • First, heat 1/2 tsp coconut oil in a heavy-bottomed pan and sauté 1 cup ((75 grammes)) coriander seeds.
  • Cook over low heat until the coriander seeds become aromatic.
  • Place on a large plate and set aside.
  • In the same pan, heat 1/2 tsp coconut oil, then add 1/4 cup ((25 grammes)) cumin seeds, 2 tbsp ((20 grammes)) methi, 2 tbsp ((30 grammes)) urad dal, and 1 tbsp ((15 grammes)) chana dal.
  • Roast the spices on a low heat until they become aromatic.
  • Now add 1/2 cup ((10 grammes)) curry leaves and roast until fragrant.
  • Roast the curry leaves until they become crisp.
  • Place on a large plate and set aside.
  • additional heat 1 tsp coconut oil and 100 g dried red chilli sautéed
  • Cook until the chills puff up and become crisp.
  • Transfer to a large plate and set aside to cool completely.
  • Add 1 tsp turmeric to the mixi and all of the roasted spices.
  • pulverise to a fine powder
  • Finally, udupi style sambar powder, also known as sambar pudi, is ready to be used to make udupi sambar.
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Some pointers to consider before making sambar masala powder

  • Use spices that are both fresh and nearing the end of their shelf life.
  • Pick, clean the spices of stones, and so on. Particularly for spices such as coriander seeds, fenugreek seeds, and cumin seeds.
  • Check to see if the dry red chilies have mould on the inside. Simply break them open to see if there is any whitish or greyish mould inside. They should be crisp to the touch and not wet.
  • Check for small insects, which can be found in spices such as coriander seeds. Coriander seeds should also feel and look fresh and crisp. Throw them away if they appear to have mould or are not aromatic.
  • To get a good even roast on the ingredients, use a low flame; do not try to speed up the process by increasing the flame. To speed up the roasting process, use flatter, wider pans. It will also aid in achieving a more even roast.
  • To save time, dry roast everything (especially the dals) at the same time on different burners. And, because different ingredients require different roasting times, you can plan ahead of time and re-use pans to save time and utensils.
  • For example, I always start roasting dals first, three dals on three burners. Because urad dal cooks the quickest, I reuse the pan for dry roasting fenugreek and mustard seeds. After the dry roasting is finished, I use the same pans to roast the chillies, coriander seeds, and other spices in oil.


  • To begin, use coconut oil to enhance the rich flavour of the masala.
  • Also, roast spices on a low flame and one at a time to prevent them from burning.
  • You can also make a large batch of the spice mix and store it in an airtight container for up to 6 months.
  • Finally, udupi style sambar powder tastes fantastic when made with high-quality chilies (kashmiri red chilli for bright colour).


Is curry powder the same thing as sambar powder?

The curry powder used in South Indian cooking is known as sambar powder. Unlike Garam Masala from the north, which only contains whole spices, Sambar masala also contains roasted chana dal, urad dal, and toor dal to give it a more umami flavour.

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  1. #1. Aashirvaad Sambar Masala – 100g. …
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What exactly is the distinction between rasam and sambar powder?

Traditional rasam powder in Tamil Nadu is made with coriander seeds, pepper, jeera, tur dal, and chana dal. The sambar powder is enriched with fenugreek seeds but does not contain them.

Can I substitute garam masala for the sambar powder?

Garam masala is the only spice blend I use almost every day in sabzi, curry, or dal. The rest are only used on occasion. So I make a smaller batch and it lasts me 5-6 months. If you make sambar every day, you should consider making a larger batch of samabr powder.

Can we substitute lemon for tamarind in sambar?
Tamarind is so sour that it adds a tangy flavour to your food. If you want to use something natural, you can use freshly squeezed lemon juice or kokum pulp. Kokum is found soaked, so soak it in water and then make pulp from it. If you don’t want to use tamarind, you can use tomato pulp instead.

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