How to Make Sambar Powder: 10 Steps (with Pictures) (2024)

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methods

Ingredients

1Dry Roasting Sambar Powder

2Sun Drying Sambar Powder

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Article Summary

26 Recipe Ratings|Success Stories

Co-authored bywikiHow Staff

Last Updated: February 18, 2023Approved

Sambar podi, or sambar powder, is a an important ingredient found in South Indian kitchens. It is prepared by roasting and grinding various types of Indian spices. You can probably find sambar powder pre-made in stores or Indian cuisine stores in many brands and variations of flavours. However, by making it at home, you can make smaller batches or large quantities of fresh-tasting sambar powder and also adjust ingredients of the powder according to your desired taste. Sambar powder is the main ingredient used to make sambar, a popular south Indian gravy. Sambar is normally eaten with rice, lentil donuts (vadas), rice cakes (idlis) and rice crepe (dosas).

Ingredients

Method 1:

  • 400 g dried red chilli peppers
  • 200 g dried coriander seeds
  • 2 - 3 sprigs curry leaves
  • 100 g fenugreek seeds
  • 100 g channa dhal
  • 50 g cumin seeds
  • 50 g black peppercorn
  • 5 g whole asafoetida or hing powder

Method 2:

  • 400 g dried red chilli peppers
  • 200 g coriander seeds
  • 2 - 3 sprigs curry leaves
  • 100 g fenugreek seeds
  • 100 g channa dhal
  • 50 g cumin seeds
  • 50 g black peppercorn
  • 5 g whole asafoetida or hing powder

Method 1

Method 1 of 2:

Dry Roasting Sambar Powder

Dry roasting means heating up ingredients on a frying pan without oil. Making sambar powder by dry roasting is a quick way to create a more mild flavoured version of the powder.

  1. 1

    Gather all the ingredients in separate bowls. It's important you are using dried red chilli peppers and dried coriander as opposed to fresh versions. If you dry roasted the fresh versions of these ingredients, the sambar powder would not be as spicy and make it more difficult to grind them into a fine powder.[1]

    • You will be using each bowl to cool each ingredient after dry roasting. Alternatively, you can mix all your ingredients in a large bowl after roasting. However, it may take longer to cool if you mix all the ingredients together after dry roasting.
  2. 2

    Dry roast each ingredient in a wok or pan on low heat. In general, you should dry roast each ingredient separately until fragrant or until it becomes slightly browned. Use a wooden spoon or spatula to keep the ingredients moving and prevent it from burning. Dry roasting times will vary depending on each ingredient.[2]

    • If you are using dried hing, or asafoetida, powder, dry roast it for 2 minutes with the coriander seeds. If you are using whole asafoetida, save that ingredient for later and just dry roast the coriander seeds alone for 2 minutes.
    • For dried red chilli peppers, cumin seeds, peppercorn, dry roast them each and separately for 2 minutes.
    • Dry roast the fenugreek seeds for 5 minutes.
    • For the channa dhal, dry roast it for 10 minutes.
    • If you are dry roasting large quantities of each ingredient, dry roast them in batches.
    • After dry roasting each ingredients, set them aside to cool.
  3. 3

    Fry the whole piece of asafoetida and curry leaves separately in oil on low heat. Add a dash of cooking oil in your pan. Then fry the asafoetida for 2 to 3 minutes until it changes to a light yellowy colour. Remove the asafoetida. Then in the same oil, fry your curry leaves until they are dry and change into a dark, crisp colour.

    • It's important you are using a whole piece of asafoetida when frying in oil and not the powder. The powder can be dry roasted with the coriander seeds.
  4. 4

    Let your ingredients cool completely.[3] Cooling down the ingredients prevents wet lumps from forming during grinding. A good wait time would be about 15 to 20 minutes for everything to completely cool down.

  5. 5

    Grind the ingredients together to make a fine powder. Grind everything in a food processor.[4] If you are making a large batch, you may need to grind everything in batches.

    • Alternatively, you can bring your ingredients to a grinder mill or grinding store where they will have large machines to grind the ingredients for you.

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Method 2

Method 2 of 2:

Sun Drying Sambar Powder

  1. 1

    Sun dry all ingredients in direct sunlight for 4 to 5 hours. Spread out your ingredients in newspaper-covered large pans such as a cookie sheet or table.[5] Put the ingredients in place in a place that is dry and under direct sunlight such as in front of a window.

    • You will not need to dry the asafoetida.
    • If you are using fresh red chilli peppers or fresh coriander seeds, you will need to dry these ingredients in advance for about a week.
  2. 2

    Fry the whole piece of asafoetida in oil on low heat. Add a dash of cooking oil in your pan. Then fry the asafoetida for 2 to 3 minutes until it changes to a light yellowy colour. Remove the asafoetida from the pan.

    • It's important that you are using a whole piece of asafoetida when frying in oil and not the powder. If you are using an asafoetida powder, you can add it directly into the sun dried ingredients during grinding.
  3. 3

    Let your ingredients cool completely. Cooling down the ingredients prevents wet lumps from forming during grinding. A good wait time would be about 15 to 20 minutes for everything to completely cool down.

  4. 4

    Grind the ingredients together to make a fine powder. Grind everything in a food processor. If you are making a large batch, you may need to grind everything in batches.[6]

    • Alternatively, you can bring your ingredients to a grinder mill or grinding store where they will have large machines to grind the ingredients for you.
  5. 5

    Finished.

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      Video

      Tips

      • Store your sambar powder in an airtight container for up to 5 months.[7]

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      • Adjustments to the ingredients can be made to suit individual taste. For instance, you can increase the quantity of red chillies to make your sambar powder more spicy.

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      • There are different variations to sambar powder. You can add additional ingredients like turmeric roots or seed, or toor dhal.

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      About this article

      How to Make Sambar Powder: 10 Steps (with Pictures) (24)

      Co-authored by:

      wikiHow Staff

      wikiHow Staff Writer

      This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 465,632 times.

      26 votes - 95%

      Co-authors: 31

      Updated: February 18, 2023

      Views:465,632

      Article SummaryX

      To make a mild version of sambar powder, dry roast each of your ingredients separately in a hot pan without any liquid or oil. The dried hing, coriander seeds, dried red chili peppers, cumin seeds, and peppercorn should all be dry roasted for 2 minutes each. Roast the fenugreek seeds for 5 minutes, and the channa dhal for 10 minutes. After you roast each ingredient, set it aside to cool. When everything has been roasted, fry the curry leaves in a little oil until they are dry, dark, and crisp. Once the curry leaves have cooled, place all of the ingredients in a food processor and grind them into a fine powder. Read on to learn how to sun-dry your sambar powder!

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      Reader Success Stories

      • How to Make Sambar Powder: 10 Steps (with Pictures) (25)

        L. Kamini

        May 27, 2016

        "When it's pure homemade, without kalthi, it's the cheapest and easiest method. Thank you. "

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      How to Make Sambar Powder: 10 Steps (with Pictures) (2024)

      FAQs

      What is sambar powder made of? ›

      About Sambar Powder

      Most of these are made with coriander seeds, cumin and lentils as the base. Ingredients like coconut, cinnamon and even stone flower are used in some regions.

      What are the main ingredients in sambar? ›

      The sambar ingredients primarily consist of lentils, oil, spices, sambar masala, tamarind, and mixed vegetables. As the vegetables are sautéed and then cooked with water until they turn soft, their vital nutrients stay intact.

      What are the ingredients in 777 sambar powder? ›

      Chillies, coriander, toor dal, fenugreek, turmeric and asafoetida. Add 20g of 777 Madras Sambar Powder with cooked Thoor dhal and Tamarind juice along with Vegetables with salt and Boil till the Vegetables cooked well.

      What are the ingredients in Eastern sambar powder? ›

      Coriander, chilly, anniseed, gram dhal, turmeric, salt, curry leaf, cumin seed, mustard, black pepper, garlic, cinnamon, fenugreek, cardamom, nutmeg, star anise, cloves, and val chilly. Best before 12 months from manufacture.

      What is sambar called in English? ›

      Meaning of sambar in English

      sambar. noun [ U ] uk/ˈsæm.bɑːr/ us/ˈsæm.bɑːr/ a dish made with lentils (= very small dried beans that are cooked and eaten) that is popular in South India and Sri Lanka: Serve the dosa with piping hot sambar and coconut chutney.

      Why is sambar so tasty? ›

      A good sambar masala consists of fragrant species such as chana dal, urad dal, curry leaves, mustard seeds, asafoetida, and turmeric powder, which make it extremely flavorful and potent. A tablespoon of sambar masala completely transforms the dish and adds an incredible depth to the end result.

      What are the ingredients in 24 mantra organic sambar powder? ›

      Sambar Masala powder is made by dry roasting and blending the spices such as cumin, coriander, black pepper, and fenugreek. To this spice mix, Bengal gram dal (split Chickpea) and rice are added.

      Which is the best sambar? ›

      Kerala Ulli Sambar: Celebrated for its delectable flavours, the Kerala Ulli Sambar stands out. This variation boasts a blend of sourness and spiciness for its generous tamarind paste. The aromatic curry leaves bring a unique flavour to this dish with roasted chana dal and mustard seeds.

      What to use instead of sambar powder? ›

      Don't Have Sambar Powder At Home? Here Are 3 Alternatives You Can Try Instead
      • Rasam Powder. With many similar ingredients, Rasam powder is one of the best substitutes for sambar powder. ...
      • Chaat Masala. Now, this may sound outrageous, but hear us out. ...
      • Vindaloo Curry Powder.
      Jan 19, 2022

      Why is my sambar powder bitter? ›

      If your sambar powders taste bitter, it's likely due to the natural bitterness of methi (fenugreek). When consumed plain, it might appear sharp or taste bitter. However, once incorporated into a sambar recipe, it should balance out.

      What are the ingredients in Everest sambhar powder? ›

      Ingredients: :

      Coriander, Chilli, Bengal gram, Black gram, Pigeon pea, Cumin, Rice, Fenugreek, Iodized Salt, Curry leaf, Tamarind, Turmeric, Cassia Bark (Taj).

      What are the raw materials of sambar powder? ›

      Ingredients: Toor Dal, Chana Dal, Coriander, Fenugreek, Pepper, Cumin Seeds, Red Chilli and Turmeric. Weight: 200g Ready to Cook No artificial flavors No preservatives or colors Sambar Powder is a spice mix used to make a popular South Indian lentils based vegetable stew or...

      Which is the tasty sambar powder? ›

      The perfect blend of spices like red chillies, coriander, cumin, and pepper, this is the best sambar powder that can give you the most aromatic and tasty Sambar (Lentil Soup).

      What are the ingredients in MTR sambar powder? ›

      "Ingredients: Coriander (42%), Red Chilli, Redgram dal, Bengalgram dal, Salt, Turmeric, Fenugreek, Cumin, Blackgram dal, Spice extracts, Black pepper, Mustard, Curry leaves, Ginger, Asafoetida. MTR Foods has been turning authentic Indian recipes to convenient hassle-free ready-to-make masalas.

      What is a substitute for sambar powder? ›

      Use Chaat Masala as per your preference and balance the flavours of the sambar with it. One of the hottest spice blends, Vindaloo curry powder can be a bold, but an intelligent substitute for sambhar powder.

      What is the difference between curry powder and sambar powder? ›

      Sambar powder

      It includes coriander, mustard, black mustard, cumin, and peppercorns. The spice blend is almost an almost identical taste to curry but with a more pronounced presence of flavor. Use this spice in recipes for broths, soups, stews, vegetable dishes, and cooked lentils.

      Is sambar powder the same as garam masala? ›

      Sambar powder is the curry powder South Indian cooking is famous for. Unlike Garam Masala from the north that only includes whole spices, Sambar masala also includes roasted chana dal, urad dal, and toor dal to give it an umami flavor of greater depth.

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