October 23, 2012

Sambar Powder

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Sambar powder is one of the key ingredients to prepare sambar.This spice powder can be made well in advance and stored in air tight containers. I prefer to make this powder in less quantity and not exceed about a month to retain the flavour and freshness of the spice powder.
There might be slight variations in the preparation of this spice powder as each house has a slightly different style and taste of cooking.

Preparation Time : 10 mins
Cooking Time : Nil

Sambar Powder


300 gms Dhania /corriander seeds
300 gms Dry Red Chillies (paandi / gunturu : Spicy variety)
 300 gms Chilli powder
200 gms kashmiri chilly / byadgi chilli
100 gms Channa Dhall /Bengal gram Dhall
25 gms methi /fenugreek seeds
1 tsp turmeric powder
pinch of hing/asafoetida
bunch of curry leaves (wash and wipe them dry)


  1. In a skillet,heat a little oil.
  2. Add the methi seeds and lightly roast it. Excess roasting will bring out the bitterness of the fenugreeek.
  3. Add the curry leaves and roast till crisp.
  4. Add in the  channa dhall and roast till it turns crisp and golden brown.
  5. Roast the red chillies until it turns a little crisp and the pungent flavour is lost.
  6. Add in the corriander seeds,asafoetida and roast until warm.
  7. Cool for about 10 mins and dry grind all the above ingredients with turmeric powder into a semi fine powder.
  8. Store in air tight container  away from moisture..
Note : In case you are using red chilli powder,skip step 2 and add the chilli powder after grinding the other ingredients and mix well.

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