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You are here: Home / Coriander Seeds / Homemade Sambar Powder / Sambar Powder Recipe / Sambar Podi / How to Make Sambar Powder at Home

Homemade Sambar Powder / Sambar Powder Recipe / Sambar Podi / How to Make Sambar Powder at Home

January 4, 2014 By Aarthi 40 Comments

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Sambar is one of the important part in our cuisine. We make it atleast couple of days a week. We never buy readymade sambar powder, because it is little expensive for a small packet, because we use them a lot. She has never made sambar powder too, what we do is mix few spice powders together and add it to sambar. It taste good. You can check out all my sambar recipe, i follow that always..

But recently i got a request my my viewer. She asked me to post sambar powder recipe. So i decided to give it a try. I researched a little and modified few recipes to my taste and finally made a decent sambar powder. I stored it in a container and it was sitting on the cupboard for a while. Couple weeks back i decided to give it a try, i made a shallots sambar using that and when i tasted it, i was like WOW..It tasted so different than out usual sambar. My sister was drinking that all by itself. Now this sambar powder is in my spice cupboard always. I hope it will be in yours too..



Preparation Time : 15 mins
Cooking Time : 30 to 35 mins
Makes : 2 to 3 cups


Ingredients:

Dry Red Chilli – 3 cup packed
Whole Coriander Seeds / Mullu Malli – 1.5 cup
Mustard Seeds / Kaduku – 1 tblspn
Fengreek Seeds / Methi / Vendayam – 2 tsp
Cumin Seeds / Jeerakam – 2 tblspn
Toor dal / Tuvaram Paruppu – 3 tblspn
Channa dal / Kadalai Paruppu – 3 tblspn
Urad dal / Ulundu Paruppu – 3 tblspn
Whole Pepper – 2 tblspn
Turmeric Powder / Manjal Podi – 2 tblspn
Asafoetida / Hing / Kaya podi  – 1 tsp

Method:

Take a heavy bottom pan. Heat it on a very low heat.

First add in all the three dals, roast them for few mins till they turn couple shades darker.

Now add in pepper, fenugreek, coriander seeds and roast them for few mins till they turn light golden.

Now add in dry red chilli and roast them for few mins.

Add in mustard and cumin seeds. Roast all these ingredients till they turn nice and golden.

Remove them to a bowl and allow it to cool down completely.

Take them in a blender and powder it little, add in turmeric powder and asafoetida powder and powder all these finely.

Transfer it to a plate or paper to cool it completely.

Store this in air tight container.


Notes:
1) Roast all the ingredients on a very low flame. 
2) I have added all ingredients together and roasted, if you are scared that you will burn any of the spices, then roast all the spices separately one at a time and grind them together.
3) Store this in a air tight container.
4) If you are making a huge batch and you want to store it for longer time, then i suggest you to store them in fridge. Remove small amount of powder in a small container and keep in cupboard.


Pictorial:

Take all your ingredients
Start by roasting dals in a very low flame
When it has turned couple shades darker
Add whole pepper
Whole fenugreek seeds
Whole coriander seeds
Roast them till they turn light golden
Add dry red chilli..
Roast them
Add mustard seeds
Cumin seeds
Let them all roast on a low flame till they turn golden
Remove them to a bowl to cool down
Add the blender
Add turmeric powder and asafoetida
Powder them
Let it cool
Store in air tight  container

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Filed Under: Coriander Seeds, Dry Red Chilli, Homemade Powders, Pepper, Powdered Spices, Recent Recipes, Sambar, Sambar Powder, Spice Mix, Viewers Requested Recipe

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Sadhana

    January 4, 2014 at 6:40 am

    Hi, Is it essential to add toor dal to the mixture inspite of that being the main ingredient in preparing Sambhar??

    Reply
  2. Anonymous

    January 4, 2014 at 12:51 pm

    can we add coconut to grind it

    Reply
  3. M D

    January 4, 2014 at 6:40 pm

    I absolutely loved ur blog! Fabulous! Love the step by steps. 🙂

    Reply
  4. Aarthi

    January 5, 2014 at 6:33 am

    @AnonymousIf you add coconut then the powder wont stay for a long time. It will get spoiled.

    Reply
  5. Aarthi

    January 5, 2014 at 6:34 am

    @SadhanaAdding roasted toor dal adds another dimension of flavour to the powder. If you dont want you can leave it, but i strongly recommend adding it.

    Reply
  6. Sindhu

    January 19, 2014 at 7:35 am

    Hi Arthi,
    Tried your Sambar podi receipe..It's awesome…Also please give home made pulikulambu powder receipe also…..

    Reply
  7. Sindhu

    January 19, 2014 at 7:40 am

    Hi Arthi
    Tried your Sambhar podi reciepe..It's awesome….Please give the receipe for puli kulambu podi also….

    Reply
  8. Neechadi

    May 21, 2014 at 3:53 pm

    @Sindhu

    Sambar is a tasty dish. Preparation of sambar is an art not many know of. This article captures the process very diligently… There are many ready mixes of sambar powder are available in market such as http://hemsfoods.com/products/sambar-powder. People can try using those.

    Reply
  9. Anonymous

    September 16, 2014 at 8:26 pm

    Is it mandatory to add hing? Does it make a big difference in taste if we skip it?
    Thanks

    Reply
  10. Aarthi

    September 18, 2014 at 1:22 pm

    @AnonymousHing is a must ingredient, it gives the aroma for the sambar. So try to get your hands on those

    Reply
  11. pf

    November 25, 2014 at 12:11 pm

    Hi Aarthi,i tried this sambar powder ,its very nice and very different from what i was using all these day…thanks for the recipe…

    Reply
  12. Anonymous

    December 16, 2014 at 1:16 am

    I get hyperacidity with red chillies. I always try to avoid it. Can I substitute it with peppercorns?

    Reply
  13. Aarthi

    December 16, 2014 at 6:30 pm

    @Anonymousyou can skip it. And when u make sambar just add which ever spice ingredient you prefer.

    Reply
  14. Anonymous

    December 18, 2014 at 4:54 pm

    Can we also add Curry Leaves?

    Reply
  15. Aarthi

    December 18, 2014 at 5:22 pm

    @Anonymousyes u can

    Reply
  16. Sandhiya

    December 29, 2014 at 4:56 pm

    This is my third time making your sambhar podi recipe. I have to say it's tastes very authentic and my shallot sambhar tastes yum!! Thank you for sharing your recipe with us <3

    Reply
  17. Sakthi

    January 8, 2015 at 6:40 am

    Hi, Can you give the measurements in grams or Kgs

    Reply
  18. Sandiya

    February 5, 2015 at 5:17 am

    Hi I love all your cooking photos and instructions so clear n easy to follow thank u so much
    Can you please give a recipe for chai masala pls we drink lots of tea
    Thanking u

    Reply
  19. Anonymous

    March 4, 2015 at 6:16 pm

    Awesome recipe

    Reply
  20. Anonymous

    March 20, 2015 at 11:00 pm

    Hi can u give the measurements for red chilli and coriander seeds in grams.thanks

    Reply
  21. Aarthi

    March 21, 2015 at 3:07 pm

    @Anonymousnot sure about the grams, u can measure it in one single cup

    Reply
  22. Thilagavanirajeshkumar

    May 7, 2015 at 1:54 am

    Hw much month its good

    Reply
  23. monica

    May 7, 2015 at 7:46 am

    Hi aarthi..I'm new to your blog but even though I fall in love with all ur recipes… Can you tell me how much does ur 1 cup measures in ml..

    Reply
  24. Aarthi

    May 8, 2015 at 9:09 am

    @monicamy 1 cup measures 240 ml

    Reply
  25. Aarthi

    May 8, 2015 at 9:09 am

    @Thilagavanirajeshkumarit will be good for over 2 to 3 months. Store in fridge for long shelf life and to retain freshness

    Reply
  26. RANJITHAM PRINCE

    May 21, 2015 at 2:13 pm

    please give the measurement of redchilli and malli in grams.

    Reply
  27. Aarthi

    May 25, 2015 at 5:43 am

    @RANJITHAM PRINCE not sure about the grams, u can measure it in one single cup

    Reply
  28. Sanjana

    July 23, 2015 at 6:44 pm

    Hi,i have tried your sambar powder recipe.First time I followed all the above instructions and it came perfect.but the second time when I tried the same, the pepper mix when high it seems, can u suggest me a tip to alter the same?

    Reply
  29. Aarthi

    July 25, 2015 at 4:37 am

    @Sanjanaadd some more coriander and chana dal

    Reply
  30. Anonymous

    January 4, 2016 at 6:08 pm

    1 cup means how much quantity in ml. Please tell.

    Reply
  31. Aarthi

    January 5, 2016 at 1:22 pm

    @Anonymousmy 1 cup measures 240 ml

    Reply
  32. Anonymous

    January 19, 2016 at 12:34 pm

    somehow this didn't turn out flavorful at all..

    Reply
  33. Aarthi

    January 20, 2016 at 3:01 pm

    @Anonymoussorry to hear it, what problem did you faced

    Reply
  34. Kalpana Anbalagan

    February 25, 2016 at 4:23 am

    Hi, can u please tell everything in terms of grams..So that we can be more sure.

    Reply
  35. Aarthi

    February 26, 2016 at 10:39 am

    @Kalpana Anbalaganuse single cup to measure all these

    Reply
  36. Anonymous

    April 13, 2016 at 9:25 pm

    Can you let me know how many grams of red chilly to use ?

    Reply
  37. Dimple Kaur

    August 21, 2016 at 11:02 am

    hi Aarthi….love your recipe they are amazing….can you please upload chai masala recipe…

    Reply
  38. Basi

    March 6, 2018 at 10:25 am

    Can i use this sambar powder to other puli kulambu.. Plz reply

    Reply
    • Aarthi

      March 7, 2018 at 3:01 am

      Yes u can use

      Reply
  39. Lakshmi

    March 28, 2019 at 7:01 am

    Hi,
    Could you give the recipe for ITC Thanjavur Sambar powder.
    I like your recipes a lot and follow you in FB . Keep up the good work
    Regards,
    Lakshmi

    Reply

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