Sambar Powder, Sambar Masala, or Sambar Podi is a South Indian condiment or spice mix which is added in 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.
If you like to make such Powder recipes at home, here are some more homemade masalas for you – Cumin Powder, Homemade Dry Mint Powder, Kerala Garam Masala Powder, Thandai Masala Powder, and Bisi Bele Bath Powder.
About This Recipe
Sambar Powder is an aromatic blend of a few lentils and whole spices. These ingredients are dry roasted and then ground to make a powder, giving any dish a delicious taste that makes it unique and different from other lentil recipes.
This Sambar Podi is the only spice powder that you need to add in your Sambar recipes, and I assure you that it will turn out even better than the Darshini Sambars.
You do not need any other everyday masala for this South Indian lentil recipe, as the Sambar Masala stand-alone adds a lot of flavor to this dish.
You can also make Sambar Podi by adding coconut into the same masala powder. Just add in ¼ cup grated fresh coconut in the given recipe. The Sambar Podi varies from region to region, such as Brahmin Style, Andhra Style, Kerala Style, and Karnataka Style.
Sometimes spices like cinnamon and stone flower is added to it as well.
So next time you make Sambar at home, do add this Sambar Powder, which you can make beforehand and store for months.
Making this Sambar Podi at home is
- Can be made in under 15 mins
- Keeps good for up to 3 months
I always make Sambar Powder at home, because for various reasons, it is fresh, cheaper, ingredients are already available in your pantry, free of preservatives, hygienic and I can go on!
So now that you have enough reasons to make it at home, here are the set of ingredients that you will need –
Lentils – You will need lentils like chana dal and urad dal.
Spices – Whole spices that are added in this powder are coriander seeds or khada dhaniya, cumin seeds or jeera, mustard seeds or sarson, fenugreek seeds or methi, and black peppercorns or kali mirch. You will also need hing, dry red chilies, and a few curry leaves.
You can reduce or increase the quantity of the ingredients to make this powder according to your needs. Having said that, the measurements I have mentioned works for me all the time.
Step By Step Recipe
Dry roast the dals and keep it aside.
Dry roast spices including coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorn and keep it aside.
Now dry roast dry red chillies and keep it aside.
Dry roast curry leaves and keep it aside.
Add all the roasted ingredients along with hing in a grinder and grind them into a fine powder.
So this is how you can make your Sambar Masala at home.
Sambar Powder V/S Rasam Powder
Both the Powders use almost the same ingredients, except one or two. Such as, Sambar Powder uses Urad Dal along with Chana Dal, whereas Rasam Powder uses Toor Dal with Chana Dal.
Also, its use in the respective dals and their texture also makes it different. While the Sambar is thick and creamy due to the use of Dal, Rasam is watery and tangy as compared to Sambar. So when these powders are added in them, they deliver a different taste.
Sambar Masala Powder does not only adds magic to Sambar recipes, but it can be used in various other recipes too.
For instance, you can use Sambar Podi to make Sabzi, Curry, Bisi Bele Bath, Pulav, Biryanis, Rava Upma, Bread Upma, and various other dishes where you instantly want to add some unique flavor. Just add a tsp or two while cooking the recipes and you have a nice flavourful variation of your favorite recipe ready in no time.
You can store this homemade powder in an airtight container for about 6 months in the refrigerator. At room temperature, you can store it for 3 months.
Make sure that you use an airtight container, otherwise, it may lose its flavor, aroma, and color.
Pro Tips By Neha
Use fresh and high-quality ingredients to make Sambar Podi, for the best taste and flavor in your Sambar recipes.
Check for stones in the whole spices before adding to the Sambar Masala.
Dry Red Chillies should be crisp and not moist. Check if they have mold from inside. If yes, do not use them.
Let the spices cool down fully, before grinding it into a powder so that there is no moisture left.
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Sambar Powder Recipe
- 1 cup Chana Dal
- 1 cup Urad Dal
- 1 cup Coriander Seeds
- ½ cup Cumin Seeds
- ¼ cup Mustard Seeds
- 2 tbsp Fenugreek Seeds
- 2 tsp Black Peppercorns
- 50 g Kashmiri Dry Red Chillies
- ¼ cup Curry Leaves (chopped)
- 1 tsp Hing
- Dry roast chana dal and urad dal until golden brown. Remove in a bowl.
- Dry roast coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and black peppercorn until browned. Remove in the bowl.
- Now dry roast dry red chillies until fragrant. Remove in the bowl.
- Dry roast curry leaves until crisp. Remove in the bowl.
- Let all the ingredients cool completely.
- Transfer the ingredients in a grinder along with hing and grind to make a smooth sambar powder.
- Store in an airtight glass jar.