Sambar Powder Recipe (Sambar Masala, Sambar Podi)
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.
Servings: 3 cups
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.
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.
If your grinder is small, work in batches and mix the batches together at the end.
Video
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 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 3-4 months, so the shelf life of the ingredients must be sufficient.
If you want to rinse the lentils before making the podi, just rinse them well with water and drain them. Now spread the lentils on a plate and keep them in the strong sun for 3-4 hours. Bring them back inside, keep the plate on the kitchen counter (preferably under a fan), and let them dry thoroughly.
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 mind 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 spices' oil 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.
Nutrition
Calories: 20kcal | 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
