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    Whisk Affair » Recipes » Cooking Basics » Homemade Sambar Powder (Sambar Masala, Sambar Podi)

    Published: Aug 4, 2021 | Last Updated On: Jan 25, 2022 by Neha Mathur

    Homemade Sambar Powder (Sambar Masala, Sambar Podi)

    23678 shares
    Jump to Recipe

    Sambar Powder (Sambar Masala, Sambar Podi, Milagai Thool, or Sambar Pudi) is a South Indian condiment or spice mix which is added to sambar to give it a delicious flavor. Use it to make a kickass sambar recipe or add it to a simple stir fry.

    Here are some more homemade spice mix recipes that you may like – Cumin Powder, Homemade Dry Mint Powder, Kerala Garam Masala Powder, Thandai Masala Powder, and Bisi Bele Bath Powder.

    Sambar powder kept in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Pro Tips By Neha
    • How To Make Sambar Powder
    • Frequently Asked Questions
    • Usage Ideas
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Sambar Powder (Sambar Masala, Sambar Podi, Milagai Thool, or Sambar Pudi) is an aromatic blend of a few lentils and whole spices.

    This spice blend is primarily used to make sambar (South Indian lentil and vegetable stew) and gives it a very unique taste and aroma. It can also be added to stir-fries and other dishes to make them flavorful.

    Each South Indian household has its own recipe to make sambar masala powder and it also differs from region to region.

    The base ingredients like lentils, coriander seeds, cumin seeds, and dry red chillies remain the same, however, their proportions change.

    This is the reason each house has a very unique taste of their sambar.

    Some people also add other ingredients like grated fresh coconut, cinnamon, or stone flowers to it for a change.

    To make sambar podi, all the ingredients are roasted on low flame until they are fragrant and browned. They are then cooled and ground to make a powder. This step also makes sure there is no moisture left in the spices, increasing the shelf life of homemade sambar powder.

    In some households, the ingredients are not roasted at all. They are placed in strong sun for 2-3 days until all the moisture in them evaporates and then they are ground to make the sambar podi.

    Although sambar podi is easily available in stores, there is nothing that can beat the fresh homemade one.

    Homemade sambar masala powder uses the best ingredients, it’s hygienic and very easy to make.

    It comes together in one hour and keeps good for 4-5 months in an airtight container at room temperature. Moreover, it is very economical to make at home.

    In today’s post, I am sharing step by step sambar masala recipe I learned from my mom. I always use my homemade masala to make sambar and trust me it’s the best sambar you will ever make.

    This recipe will yield, approximately 3 cups of powder. You can easily half, double or triple the recipe.

    In my house, this amount lasts for 4-5 months and I make sambar once a week. For ½ cup of Toor dal’s sambar, I use 2 tablespoon of sambar podi.

    Ingredients

    Sambar powder ingredients 1.
    Sambar powder ingredients 2.

    Make sure to use the best quality ingredients. Check their shelf life. You will be storing the sambar podi for at least 3-4 months so the shelf-life of the ingredients must be good enough.

    The ingredients must have no moisture in them. Check them for any hidden molds, insects, or fungi. Discard them if they do not look and smell fresh and buy fresh ones to make the powder.

    Lentils – You will need Bengal gram lentils (chana dal) and split and skinned black lentils (white urad dal).

    If you want to rinse the lentils before making the podi, then just rinse them well with water and drain all the water. Now spread the lentils on a plate and keep in the strong sun for 3-4 hours. Bring them back inside and keep the plate on the kitchen counter (preferably under a fan) and let them dry well.

    Spices – Whole spices that are added to this powder are coriander seeds (dhaniya), cumin seeds (jeera), mustard seeds (sarson), fenugreek seeds (methi), and black peppercorns (kali mirch).

    You will also need asafetida (hing), Kashmiri dry red chilies, and a few curry leaves.

    I like to use Kashmiri dry red chilies as they give a lovely color to the powder without making it too spicy. If they are not available, use any other dry red chilies.

    Remove the stalks of the chilies and break them into small pieces. It will not only make the grinding easy but you will be able to discard the ones with insects or molds inside them.

    You can also add some turmeric powder to this spice powder. It will also add to its color.

    Tip – Roast ½ cup grated fresh coconut and add it to the recipe for a coconut-flavored sambar powder. Keep in consideration that the shelf life of sambar pudi will be reduced if coconut is added to it.

    Pro Tips By Neha

    Roasting the spices well is the key to making a good sambar powder recipe. It releases the oil from the spices and makes them very flavorful. Do not over roast the spices otherwise, they will become bitter.

    Never add any extra oil while making the podi. It will reduce its shelf life.

    You can easily, half, double, or triple the recipe.

    Use fresh and high-quality ingredients to make sambar podi for the best taste and flavor.

    The color of the sambar podi depends on the variety of chilies used. If your powder is dull in color, add some Kashmiri red chili powder to enhance the color. You can also add some turmeric powder for a brighter podi.

    Let the roasted spices cool down completely before grinding so that there is no moisture left in them.

    To make it gluten-free, skip adding asafetida (hing).

    How To Make Sambar Powder

    Roast The Ingredients

    Add 1 cup Bengal gram lentils (chana dal) and 1 cup split and skinned black lentils (white urad dal) to a flat, large and wide pan.

    Dry roast on medium-low heat until they’re golden brown in color and a nutty aroma starts to emit (4-5 minutes). Keep stirring frequently while roasting.

    Transfer the roasted lentils to a large bowl and set them aside.

    Chana dal and urad dal added to a pan.
    Roasted lentils in the pan.

    Add 1 cup coriander seeds, ½ cup cumin seeds, ¼ cup mustard seeds, 2 tablespoon fenugreek seeds, and 2 teaspoon black peppercorns to the same pan and roast on medium-low heat until they are lightly browned and fragrant (3-4 minutes).

    Keep stirring continuously. Transfer the ingredients to the large bowl and set aside.

    Note – Some people roast the ingredients individually and that is how it was done traditionally. It was also because this powder was made in large quantity and roasting everything together was anyways not possible. But you can roast the ingredients with similar roasting time together like I have done, to save time. I assure you there won’t be any difference in the taste or quality of the sambar masala.

    Coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns added to the pan.
    Roasted ingredients in the pan.

    Add 50 g of Kashmiri dry red chilies (stalks removed) to the same pan and roast on medium-low heat until they are crisp and the color becomes darker (2-3 minutes).

    Keep stirring continuously. Remove them in the bowl and keep them aside.

    Tip – You can break the chilies into small pieces for easy roasting and grinding.

    Dry red chilies added to the pan.

    Add ¼ cup chopped curry leaves to the same pan and roast on medium-low heat for 2-3 minutes until they are crisp.

    Keep stirring continuously while roasting. Remove them in the bowl and set them aside.

    Roasted curry leaves in the pan.

    Cool the roasted ingredients completely.

    Cooled roasted ingredients in a bowl.

    Grind The Ingredients

    Add the roasted ingredients to a spice grinder along with 1 teaspoon asafetida and grind to make a fine powder.

    Note – If your grinder is small or is not high-powdered, then grind the ingredients in batches and then mix them together once ground.

    Roasted ingredients added to a grinder along with asafetida.

    Store Sambar Powder

    Sambar podi is ready. It might be a little warm because of grinding. Let it cool down to room temperature and then transfer it to an airtight container.

    While filling the sambar pudi in the container, fold a kitchen towel into 3-4 layers and keep it beneath the container.

    Fill some podi in the container and tap the container over the towel. It will settle down the podi and you will be able to fill more in the same container.

    Store in a cool and dry place at room temperature for 4-5 months. You can also refrigerate it to increase its shelf life.

    Close the lid of the container tightly every time you open it. Use a clean and dry spoon to take out the podi.

    Ready sambar powder.

    Frequently Asked Questions

    Is curry powder the same as sambar powder?

    No, these two are very different spice mixes. While sambar powder is used to make South Indian lentil stew, curry powder is not traditionally used in Indian cooking. It is a British invention to imitate the Indian flavors in their curries.
    Sambar powder is made using lentils, dry red chilies, curry leaves, and whole spices while there are no lentils and curry leaves used to make curry powder.

    What is the difference between sambar powder and rasam powder?

    Sambar powder is made using chana dal (Bengal gram) and urad dal (skinned black lentils) while rasam powder is made using chana dal (Bengal gram) and toor dal (pigeon peas lentils). The quantity of black peppercorns is more in rasam powder as compared to sambar podi.

    I cannot eat urad dal. Can I skip it?

    Yes, you can. Just skip adding it to the recipe and follow the rest of the recipe.

    Why is my sambar masala bitter in taste?

    There could be two reasons for it to turn bitter
    1. You have over-roast the ingredients
    2. You have added more fenugreek seeds than recommended

    Usage Ideas

    Use this sambar podi to make a delicious Sambar.

    Use it to mke Kootu, Kuzhambu, Kari or Poriyal.

    You can also use it to enhance the flavor of any Sabzi, Curry, Tomato Rice, Bisi Bele Bath, Pulao, Biryani, Rava Upma, or Bread Upma. This podi will add a unique flavor to your everyday recipes and make them very special.

    You Might Also Like

    • Rava Idli
    • South Indian Lemon Rice (Chitranna)
    • South Indian Coconut Rice
    • Pepper Rasam

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Sambar Powder (Sambar Masala, Sambar Podi, Milagai Thool, or Sambar Pudi) is a South Indian condiment or spice mix which is added to sambar to give it a delicious flavor. Use it to make a kickass sambar or add it in a simple stir fry, this is going to make your recipes a keeper.

    Homemade Sambar Powder Recipe (Sambar Masala, Sambar Podi)

    Sambar Powder (Sambar Masala, Sambar Podi, Milagai Thool, or Sambar Pudi) is a South Indian condiment or spice mix which is added to sambar to give it a delicious flavor. Use it to make a kickass sambar or add it to a simple stir fry.
    4.50 from 6 votes
    Print Pin Rate
    Course: Basics
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cooling Time: 30 minutes
    Total Time: 1 hour
    Servings: 3 cups
    Calories: 21kcal
    Author: Neha Mathur

    Equipment

    • Grinder

    Ingredients 

    • 1 cup Bengal gram lentils (chana dal)
    • 1 cup split & skinned black lentils (urad dal)
    • 1 cup whole coriander seeds (dhaniya)
    • ½ cup cumin seeds (jeera)
    • ¼ cup mustard seeds (sarson)
    • 2 tablespoons fenugreek seeds (methi)
    • 2 teaspoons whole black peppercorns
    • 50 grams Kashmiri dry red chilies (stalks removed)
    • ¼ cup chopped curry leaves
    • 1 teaspoon asafetida (hing)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Roast The Ingredients

    • Add chana dal and white urad dal to a flat, large and wide pan.
    • Dry roast on medium-low heat until they’re golden brown in color and a nutty aroma starts to emit (4-5 minutes). Keep stirring frequently while roasting.
    • Transfer the roasted lentils to a large bowl and set them aside.
    • Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns to the same pan and roast on medium-low heat until they are lightly browned and fragrant (3-4 minutes). Keep stirring continuously.
    • Transfer the ingredients to the large bowl and set aside.
    • Note – Some people roast the ingredients individually and that is how it was done traditionally. It was also because this powder was made in bulk and roasting everything together was anyways not possible. But you can roast the ingredients with similar roasting time together like I have done, to save time. I assure you there won’t be any difference in the taste or quality of the sambar powder.
    • Add Kashmiri dry red chillies (stalks removed) to the same pan and roast on medium-low heat until they are crisp and the color becomes darker (2-3 minutes). Keep stirring continuously. Remove them in the bowl and keep them aside.
    • Tip – You can break the chilies into small pieces for easy roasting and grinding.
    • Add curry leaves to the same pan and roast on medium-low heat for 2-3 minutes until they are crisp. Keep stirring continuously while roasting. Remove them in the bowl and set them aside.
    • Cool the roasted ingredients completely.

    Grind The Ingredients

    • Add the roasted ingredients to a spice grinder along with asafetida and grind to make a fine powder.
    • Note – If your grinder is small or is not high-powdered, then grind the ingredients in batches and then mix them together once ground.

    Store The Sambar Powder

    • Sambar podi is ready. It might be a little warm because of grinding. Let it cool down to room temperature and then transfer it to an airtight container.
    • While filling the sambar powder in the container, fold a kitchen towel into 3-4 layers and keep it beneath the container. Fill some podi in the container and tap the container over the towel. It will settle down the podi and you will be able to fill more in the same container.
    • Store in a cool and dry place at room temperature for 4-5 months. You can also refrigerate it to increase its shelf life.
    • Close the lid of the container tightly every time you open it. Use a clean and dry spoon to take out the podi.

    Video

    https://www.youtube.com/watch?v=UAmWKCM94ug

    Notes

    This recipe will yield, approximately 3 cups of powder. You can easily half, double or triple the recipe. In my house, this amount lasts for 4-5 months and I make sambar once a week. For ½ cup of Toor dal’s sambar, I use 2 tablespoons of sambar podi.
    Make sure to use the best quality ingredients. Check their shelf life. We will be storing the sambar podi for at least 3-4 months so the shelf-life of the ingredients must be good enough.
    If you want to rinse the lentils before making the podi, then just rinse them well with water and drain all the water. Now spread the lentils on a plate and keep in the strong sun for 3-4 hours. Bring them back inside and keep the plate on the kitchen counter (preferably under a fan) and let them dry well.
    You can also add some turmeric powder to this spice mix. It will also add to its color.
    Roast ½ cup grated fresh coconut and add it to the recipe for a coconut-flavored sambar powder. Keep in consideration that the shelf life of sambar pudi will be reduced if coconut is added to it.
    Roasting the spices well is the key to making a good sambar powder. It releases the oil from the spices and makes them very flavorful. Do not over roast the spices otherwise, they will become bitter.
    Never add any extra oil while making the podi. It will reduce its shelf life.
    The color of the sambar podi depends on the variety of chilies used. If your powder is dull in color, add some Kashmiri red chili powder to enhance the color. 
    Let the roasted spices cool down completely before grinding so that there is no moisture left in them.
    To make it gluten-free, skip adding asafetida (hing).

    Nutrition

    Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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      Recipe Rating




    1. Bansi Bathija

      January 25, 2022 at 1:16 pm

      Very Nice & Easy Make

      Reply

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