Have you ever wondered how to make your own sambar powder? Today that's exactly what I am going to be showing….how to make aromatic Udupi sambar powder that opens up your dinner options tenfold. Apart from the authentic taste that it gives, it also cuts down the money you spend buying those expensive sambar powders at your local grocer.
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About this recipe
Sambar powder is a flavorful South Indian style spice powder, prepared by grinding an exquisite mix of basic Indian spices like coriander seeds, cumin seeds, urad dal, chana dal, dry red chilies, fenugreek seeds, with curry leaves.
Sambar masala powder has several variations across south India. Some have a higher proportion of chilies while some have a strong aroma but not too spicy. Udupi sambar powder is one key variation from Karnataka.
A powder like this comes in very handy to make sambar with any vegetable that you prefer. With this, you can make plain sambar or a sambar with coconut (“Koddel” in local dialect).
Sambar powder, a.k.a “sambar podi” and “sambar masala” is a staple ingredient in most South Indian Kitchens. I have used this sambar masala for stir fry (palya), upma, rice recipes apart from curries.
Ingredients notes
All the ingredients contribute to the nice aroma in this recipe but here are the important ones...
Coriander seeds: Coriander or cilantro seeds are very commonly found at most ethnic grocers. Sautéing them releases a ton of flavor instantly. Be sure to use whole seeds to get fresh flavors.
Red chilies: If you prefer a spicy version, then add one more than what I have shown. I used more byadagi red chilies because it gives nice color as well as aroma to the sambar powder.
Lentils: Urad dal and chana dal are other lentils that make up the mass in sambar powder and also contribute to the protein content.
Curry leaf: Loaded with tons of nutrition, one stalk with 10-15 leaves is all I used for this recipe. It gives an authentic Udupi taste to the sambar powder.
Check the detailed measurements and the complete list of ingredients below in the recipe card.
How to make this recipe
Place a big vessel over medium heat. As it heats up, saute the Urad dal (black gram) and chana dal(bengal gram) until they turn golden brown and place it aside.
Saute cumin seeds and fenugreek seeds on medium heat until they turn light golden and place them aside.
Sauté (with 1 teaspoon coconut oil) the coriander seeds for 30 seconds and add dry red chilies. Continue to stir until you get a golden yellow hue. Place it aside and saute the dry, washed curry leaves until they turn crispy. Switch off the heat.
Place all the spices in a big tray and allow them to cool and blend them in a coffee blender or a high-power blender to a fine texture.
Store it in an air-tight container to keep the freshness intact.
Recipe FAQs
If your recipe calls for sambar powder, you can substitute with curry powder or use coriander powder, cumin powder and red chili powder to suit your taste preference.
You can use this spice mix in various Indian recipes like stir fry, curries, upma, or rice dishes.
I store this in an airtight container for up to 3 months. For longer shelf life store this in a refrigerator for up to an year. I usually make enough of this to last a month or so in an airtight container.
Top tips
- Use fresh spices to get the best-tasting powder.
- Be sure to pick the right kind of dry red chilies. If you cannot find the dry byadagi red chilies, try similar red (dried) chilies.
- Using curry leaves in this recipe is optional. That’s because you could always add fresh curry leaves when you prepare the sambar or curry.
- You can saute the chilies with coconut oil, but I sauteed them with coriander seeds because it tempers the burning odor from red chilies.
- I used 5 regular red chilies and 15 byadagi chilies. Use any variety of your choice.
- Feel free to use 1 whole dry turmeric root to get bright colors.
- This recipe yields about 240 grams of sambar masala powder.
If you like this sambar masala recipe why not try these recipes
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📖 Recipe
Sambar Powder Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup coriander seeds
- ¼ cup black gram/ Urad dal
- 1 tablespoon cumin seeds
- 5 dry red chilies
- 15 Byadagi red chilies
- 1 teaspoon fenugreek
- ¼ Cup chana dal/ split Bengal gram
- 1 strand curry leaves - optional
- 1 teaspoon Coconut oil - optional
Instructions
- Place a big vessel over medium heat. As it heats up, saute the Urad dal (black gram) and chana dal(Bengal gram) until they turn golden brown and place them aside.
- Saute cumin seeds and fenugreek seeds on medium heat until they turn light golden and place them aside.
- Sauté (with 1 teaspoon coconut oil) the coriander seeds for 30 seconds and add dry red chilies. Continue to stir until you get a golden yellow hue. Place it aside and saute the dry, washed curry leaves until they turn crispy. Switch off the heat.
- Place all the spices in a big tray and allow them to cool and blend them in a coffee blender or a high-power blender to a fine texture. Store it in an air-tight container to keep the freshness intact.
Video
Notes
- Use fresh spices to get the best-tasting powder.
- Be sure to pick the right kind of dry red chilies. If you cannot find the dry byadagi red chilies, try similar red (dried) chilies.
- Using curry leaves in this recipe is optional. That’s because you could always add fresh curry leaves when you prepare the sambar or curry.
- You can saute the chilies with coconut oil, but I sauteed them with coriander seeds because it tempers the burning odor from red chilies.
- I used 5 regular red chilies and 15 byadagi chilies. Use any variety of your choice.
- Feel free to use 1 whole dry turmeric root to get bright colors.
- This recipe yields about 240 grams of sambar masala powder.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
UPDATE NOTE: This recipe was originally published in March 2016. It was updated on February 2021, with new photos and text.
Shreya
I made this sambar masala using Kashmiri red chili. Came out very good. But not spicy though! Thanks for your recipe
Lata Lala
It cannot get better than making your own Homemade masala everytime you cook. This sambar powder looks fantastic and so very full of flavours.
Priya Srinivasan
Homemade sambar powder is the best! i have never used cumin in my sambar powder, would love to try this next time to see how it changes the flavor!! wonderful share uma !
Poonam bachhav
Homemade spice powders are so flavorful and aromatic ! Love this simple recipe to make sambar masala at home.
Uma Raghupathi
Thank you 🙂
Sandhya Ramakrishnan
Every family have their unique blend of spices to make sambar powder and I love trying different recipes to get different flavors. I have not used bydagi chili before. I will use that next time.
Mayuri Patel
I simply love the aroma of freshly made sambar powder. Till date my neighbor in Bangalore would give me some whenever she made it for herself. However, its over a year since I've been to India and my sambar masala is getting over. Now I have your simple recipe to follow.
Beth
This looks like a simple, yet essential recipe for me to have in my pantry. I am going to look for an ethnic market near me and make this!
Bernice Hill
I did not know that there was a masala that included chana dal and urad dal. This is like the shiro powder from Ethiopia that is spices ground with chickpeas, they use it both as a seasoning and add water to it for a runny vegan dish eaten with injeera bread.
Thanks for teaching me something new!
Jennifer Tremblay
I love grinding my own spices and seasonings. I've never made sambar before but now I have to give it a try.
Uma Raghupathi
Thanks Iennifer! Homemade is always best !
xo beverlyBev
I am adding this on my list of things to do this weekend. I love the smell of spices. I will be trying this as a rub on some chicken
http://www.xobeverly.com/
Molly ~ EasycookingwithMolly
There's nothing like Fresh, Home ground spices, they add such great flavors. Absolutely loving the sambhar powder recipe.
Uma Raghupathi
Thank you Molly!
Christine | Vermilion Roots
I'd love to keep sambar powder handy in my kitchen!
Uma Raghupathi
Yes always helpful 🙂
chefbirdsong
Indian is my favorite cuisine and I'm sure the more knowledgeable I become in preparation, the more this will be very handy! Thanks for sharing!
Uma Raghupathi
Thank you ! I happy that you like Indian cuisine!
Amanda
Sounds so easy to make at home and what beautiful, fragrant flavors!
Uma Raghupathi
Thank you!