Sambar Powder Recipe (Sambar Masala, Sambar Podi)
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Sambar powder (also called sambar podi, sambar masala, or sambar pudi) is a South Indian spice mix used to add a delicious flavor to sambar. Make it at home using my easy recipe.
Here are some more homemade spice mix recipes that you may like: Roasted cumin powder, Kerala garam masala powder, and thandai powder.
Quick Look: Sambar Powder
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Yield: 3 cups
Calories: Approx. 20 per serving
Dietary Info: Vegan. Can be easily made gluten-free (skip hing).
Skill Level: Easy
Tools Needed: Flat heavy-bottomed pan, spice grinder, airtight container for storage.
Shelf Life: Up to 4–5 months at room temperature; up to 12 months refrigerated; up to 2 years frozen.
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Table of Contents
What Is Sambar Powder?
Sambar powder (also called sambar masala or sambar podi) is a roasted spice blend used to make sambar, the lentil-and-vegetable stew that’s a daily staple in South Indian homes.
According to Wikipedia, sambar itself is a lentil-based vegetable stew that varies by region across South India, and the powder is what gives each family’s version its signature flavor.
Every South Indian household has its own version of this blend. Some add coconut, some skip the fenugreek, some use more chilies for heat.
In this post, I am sharing a step-by-step sambar masala recipe I learned from my mom.
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 sambar, I use 2 tablespoons of sambar podi.
Why Make Sambar Powder At Home?
Although sambar powder is easily available in stores, nothing beats the fresh homemade version.
- Homemade sambar masala powder, made with the best ingredients, is hygienic and easy to make.
- It tastes much better than the store-bought one.
- It comes together in one hour and keeps well for 4-5 months in an airtight container at room temperature.
- It is very economical to make at home.
Ingredients
Good sambar powder starts with fresh, dry, mold-free ingredients. Since you’ll store this for months, quality matters more here than in dishes you eat the same day.
Chana Dal – Bengal gram, or split chana dal, gives this powder its body and a mild, nutty base.
Urad Dal – White urad dal (split and skinned black lentils) is roasted alongside the chana dal. Together, these two lentils are what set sambar powder apart from a regular curry powder.
If you want to rinse the lentils before roasting, first dry them in the sun for 3-4 hours, then let them air-dry indoors under a fan. Any leftover moisture will shorten the podi’s shelf life.
Whole Spices – Coriander seeds, cumin seeds, black mustard seeds, fenugreek seeds, and black peppercorns build the base flavor of the powder. Roast them together on medium-low heat until fragrant.
Dry Red Chilies – I like to use Kashmiri dry red chilies, as they give the powder a lovely deep-red color without making it too spicy. If Kashmiri chilies aren’t available, use any other dry red chili; just expect a spicier result.
Curry Leaves – Fresh curry leaves add an aromatic, slightly citrusy note to the powder. Chop them before roasting so they crisp up evenly.
Other Ingredients – You will also need asafetida (hing) and, if you want a brighter color, a little turmeric powder. Skip the asafetida if you want to keep this recipe gluten-free, as most commercial hing is bulked with wheat flour.
Before You Start: 4 Things to Check
- Skip the oil. Dry-roasting only. Even a small amount of oil will cut down how long the powder stays fresh.
- No moisture, ever. Any dampness in your lentils or spices will shorten the shelf life and invite mold. If you rinse the lentils first, dry them in the sun for 3-4 hours, then let them air-dry indoors under a fan.
- Inspect everything. Break the dried chilies into small pieces before roasting. This makes it easy to spot and discard any with insects or mold hiding inside.
- Roast, don’t scorch. Good roasting releases the spices’ natural oils and builds flavor. Over-roasting turns them bitter. Pull them off the heat the moment they smell fragrant.
How To Make Sambar Powder
Roasting everything with similar timing (instead of one spice at a time, the traditional way) saves time and makes no real difference to the final taste.
Step 1: Roast the lentils. Add 1 cup chana dal and 1 cup urad dal to a wide, flat pan. Dry roast on medium-low heat for 4-5 minutes, stirring often, until golden brown and nutty-smelling. Transfer to a large bowl.
Step 2: Roast the whole spices. In the same pan, add 1 cup of coriander seeds, ½ cup cumin seeds, ¼ cup of black mustard seeds, 2 teaspoons of fenugreek seeds, and 2 teaspoons of black peppercorns. Roast on medium-low heat for 3-4 minutes, stirring continuously, until lightly browned and fragrant. Add to the same bowl.
Step 3: Roast the chilies. Add 50 grams of dried Kashmiri red chilies (stalks removed) to the pan and roast for 2-3 minutes on medium-low heat, stirring constantly, until crisp and slightly darker in color. Add to the bowl.
Break the chilies into small pieces before roasting. It makes them easier to grind and lets you spot and discard any with insects or mold hiding inside.
Step 4: Roast the curry leaves. Add ¼ cup of chopped curry leaves to the same pan. Roast for 2-3 minutes, stirring the whole time, until crisp. Add to the bowl.
Step 5: Cool. Cool the roasted ingredients completely. Any leftover heat means leftover moisture, and moisture is what shortens shelf life.
Step 6: Grind. Once fully cooled, add everything to a spice grinder along with 1 teaspoon asafetida. Grind to a fine powder.
If your grinder is small, work in batches and mix the batches together at the end.
Step 7: Store. Let the powder cool to room temperature before sealing it in an airtight container. As you fill the container, tap it gently on a folded towel. This settles the powder and lets you fit more in.
Want a richer, nuttier sambar podi? Roast ½ cup of fresh grated coconut, then grind it with the rest of the ingredients. It adds a wonderful depth of flavor. The trade-off is a shorter shelf life, since fresh coconut brings moisture into the mix. Use this version within 3-4 weeks and keep it refrigerated.
Sambar Powder FAQs
No. Curry powder is a generic Western blend, while sambar powder is a specific South Indian mix built around roasted lentils, made to season one dish, sambar.
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). There are more black peppercorns in rasam powder than sambar podi.
Yes, you can. Just skip adding it to the recipe and follow the rest.
This almost always means the spices were over-roasted. Roast on medium-low heat and pull each batch off the moment it turns fragrant, not deep brown. Also, make sure the quantity of fenugreek seeds is not too much.
No, roasting is what develops the flavor and removes moisture from the lentils and spices. Skipping it leaves you with a raw, flat-tasting powder that also spoils faster.
A spice grinder gives the finest, most even texture. A blender works too, but grind in short pulses and let it cool between batches so the motor’s heat doesn’t reintroduce moisture.
Usage Ideas
Use this sambar podi to make a delicious sambar.
Add a little to your regular kootu, kuzhambu, kari, or poriyal to enhance their flavor.
You can also use it to enhance the flavor of any sabzi, curry, bisi bele bath, pulao, rava upma, or bread upma. This podi will add a unique flavor to your everyday recipes, making them very special.
Storage Suggestions
Sambar podi can be stored at room temperature in an airtight container for 4-5 months, away from sunlight and the stovetop.
To increase its shelf life, store it in a sealed container in the refrigerator for up to 12 months, or freeze it in an airtight container for up to 2 years.
Always use a clean, dry spoon to take out the podi, and seal the container tightly right after each use. Even a single drop of moisture can ruin the entire batch.
Other Spice Mix Recipes We Recommend
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Sambar Powder Recipe (Sambar Masala, Sambar Podi)
Equipment
- Grinder
Ingredients
- 1 cup Bengal gram lentils (chana dal)
- 1 cup split and skinned black lentils (white urad dal)
- 1 cup whole coriander seeds (dhaniya beej)
- ½ cup cumin seeds (jeera)
- ¼ cup black mustard seeds (sarson)
- 2 teaspoons fenugreek seeds (methi dana)
- 2 teaspoons whole black peppercorns (kali mirch)
- 50 grams dried Kashmiri red chilies (stalks removed)
- ¼ cup chopped curry leaves
- 1 teaspoon asafetida (hing) (skip for gluten-free)
Instructions
- Roast the lentils. Add chana dal and urad dal to a wide, flat pan. Dry roast on medium-low heat for 4-5 minutes, stirring often, until golden brown and nutty-smelling. Transfer to a large bowl.
- Roast the whole spices. In the same pan, add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns. Roast on medium-low heat for 3-4 minutes, stirring continuously, until lightly browned and fragrant. Add to the same bowl.
- Roast the chilies. Add Kashmiri red chilies to the pan and roast for 2-3 minutes on medium-low heat, stirring constantly, until crisp and slightly darker in color. Add to the bowl.
- Roast the curry leaves. Add the curry leaves to the same pan. Roast for 2-3 minutes, stirring the whole time, until crisp. Add to the bowl.
- Cool. Cool the roasted ingredients completely. Any leftover heat means leftover moisture, and moisture is what shortens shelf life.
- Grind. Once fully cooled, add everything to a spice grinder along with asafetida. Grind to a fine powder.
- Store. Let the powder cool to room temperature before sealing it in an airtight container. As you fill the container, tap it gently on a folded towel. This settles the powder and lets you fit more in.
Very Nice & Easy Make