Sambar Powder - Sambar Masala

South Indian Spice powder for lentil curry

Sambar Powder or sambar masala is a spice mix used in the South Indian home everyday as sambar is made almost everyday. It is also referred to as sambar podi or sambar pudi or sambar masala.

This south Indian lentil curry powder can be prepared and stored for 6 to 12 months.

You can also buy the ready powder but then you are missing the fun and the lovely aroma of the freshly made sambar masala.

Sambar is a South Indian lentil curry made with yellow lentils and vegetables such as onions, tomatoes, drumsticks, brinjal(eggplant), white pumpkin and many other vegetables of your choice.

Sambar is generally made using pigeon pea(called toor dal or arhar dal)and vegetables.

It is a side dish served with plain rice or with Idli(rice cakes) or Dosa.

Making this sambar powder in advance will help you in getting your sambar done fast.

How to make Sambar Powder

Main ingredients for

Dhania - coriander seeds
Jeera - Cumin seed
red chili powder

Ingredients for sambar masala:

  • Coriander seeds(dhania) - 1 cup
  • Cumin seeds(jeera) - 3 tablespoons
  • Chana dal(Bengal gram dal) - 2 tablespoons
  • Urad dal(black gram dal) - 1 table spoon
  • Black pepper seeds - 1 table spoon
  • Red chili powder - 3 table spoons
  • Mustard seeds - 1 ½ teaspoon
  • Fenugreek seeds(methi) - 1 teaspoon
  • Turmeric powder(haldi) - 1 teaspoon
  • Asafetida(hing) - ½ teaspoon
  • Curry leaves - 2 table spoons

Step by step instructions for Making Sambar Powder:

  1. Dry roast all the items separately on low flame except chili powder,turmeric and asafoetida .
  2. Grind together with turmeric and asafetida to a fine powder.
  3. Store in an airtight jar.
  4. You can use this sambar-powder as and when you want for up to one year.

Now after learning to make sambar pudi, go ahead and make sambar. Your family is bound to love it.

 Tips and variations

Go To Indian Masala Recipes from Sambar powder Recipe

Go to Vegetarian Recipes Homepage from Sambar Masala recipe

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