Sambar powder is a blend of spices and lentils which added in sambar for a distinctive flavor. Sambar powder is a must in any south Indian kitchen. The homemade powder has a fresh aroma and flavor which we don’t find in-store brought. 

sambar powder

Sambar powder has many variations in every region. Today I’m sharing a simple version of sambar powder which I make at home. 

Ingredients for making sambar powder

Lentils: Bengal gram, urad dal 

Spices: Coriander seeds, fenugreek seeds, dry red chili

Other: Asafoetida (Hing), salt

How to make HOME MADE sambar powder

  • Heat a pan, add coriander seeds, fenugreek seeds. Roast them on a low flame until they turn aromatic. Keep aside and let them cool down.
  • In the same pan, dry roast the Bengal gram, urad dal on a low flame until they turn aromatic. Keep aside and let them cool down.
  • Finally, add red chili to the pan and roast them. 
HOMEMADE sambar powder
  • Make sure all ingredients cool down before adding to the blender.
  • Add all roasted ingredients, hing in a blender, and grind them into a fine powder.
HOME MADE sambar powder

How to store home made sambar powder

Store in an airtight container. This powder stays fresh, aromatic up to 3 months. If refrigerated it stays fresh up to 6 months.

Make sure the lid is closed well, otherwise the powder will lose its aroma and flavor.

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Sambar powder

Sambar powder is a blend of spices and lentils which added in sambar for a distinctive flavor. Sambar powder is a must in any south Indian kitchen.
Print Recipe
sambar powder
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • Bengal gram - 1.5 tbsp
  • Urad dal - 1.5 tbsp
  • Coriander seeds - 1/4 cup
  • Fenugreek seeds - 3/4 tsp
  • Dry red chili - 8
  • Asafoetida Hing - 1/8 tsp

Instructions

  • Heat a pan, add coriander seeds, fenugreek seeds. Roast them on a low flame until they turn aromatic. Keep aside and let them cool down.
  • In the same pan, dry roast the Bengal gram, urad dal on a low flame until they turn aromatic. Keep aside and let them cool down.
  • Finally, add red chili to the pan and roast them.
    Make sure all ingredients cool down before adding to the blender.
  • Add all roasted ingredients, hing in a blender, and grind them into a fine powder.

Notes

  • Store this homemade sambar powder in an airtight container. This powder stays fresh, aromatic up to 3 months. If refrigerated it stays fresh up to 6 months.
  • Make sure the lid is closed well, otherwise the powder will lose its aroma and flavor.
Servings: 10 tbsp
Author: Fashion chef in kitchen

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