Sambar Powder

Sambar Powder


Ingredients :

Byadagi Red Chillies          8-10

Guntur Red Chillies            8-10

Chana Dal                              1 tbsp

Urad Dhal                              ½ tbsp

Dhaniya (coriander)        ¼ cup

Jeera                                       1 tbsp

Pepper                                   1 tsp

Mustard seeds                      1 tsp

Fenugreek seeds (methi)    1 tsp

Hing (asafoetida)                 one pinch

Curry Leaves                        15-20


Method :

Roast red chillies till it is crispy.

Roast coriander, jeera, pepper, mustard and methi seeds one by one separately in medium flame till it is golden brown or you hear crack sound and nice aroma is smelled.

Roast chana dal, urad dal and asafoetida till it is golden brown.

Wash curry leaves and pat dry with a cloth and roast till it is crispy.

Mix all the roasted ingredients well. Allow it to cool.

Grind the mixture into a fine powder.

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Sambar powder can be stored in an air tight container and can be used while preparing sambar along with any vegetable.


Tips :

Don’t let any ingredient to burn. I have used two types of red chillies so that your sambar powder will have a nice colour and taste. You can also use any Red chillies in total, of your choice.


If you want to prepare sambar powder in bulk so that you can store in an air-tight container for longer use, here are the ingredients.

Byadagi Red Chillies          125 gms

Guntur Red Chillies           125 gms

Chanadal                               100 gms

Urad dal                                75 gms

Dhaniya (coriander)         300 gms

Jeera                                       100 gms

Pepper                                   75 gms

Mustard seeds                      50 gms

Fenugreek seeds (methi)    50 gms

Hing (asofoetida)                 15 gms

Curry Leaves                        one bunch


Shyla Nagesh

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