Sambar Powder /Homemade Sambar Powder recipe

Sambar Powder / Sambar Podi is a Curry Masala powder used to prepare South Indian style Sambar. Homemade Sambar Powder is fresher and more aromatic. This Onam, I am sharing my Homemade Sambar Podi recipe with you all. For making Sambar Powder, selected ingredients and spices are dry roasted and ground to fine powder. It stays fresh for 2 or more months.

Dry Roasting is an easy way to make flavorful Sambar Powder at home. Each ingredient is dry roasted separately to seal the flavor and to avoid burning. You will find many brands of Sambar Powder in the super markets, but none is fresh and flavorful like homemade Sambar Podi. The main advantage is that you can decide and change the measure of ingredients to suit your taste.

I started preparing Sambar powder at home after I heard about the alteration of spice powders and curry powders. Tried, adjusted and tested a few times until I was satisfied with the results. Sambar is a popular South Indian vegetable curry with gravy that goes well with rice, Idlis, Vadas and Dosas. Sambar Powder is the main ingredient in Sambar. Do check my links for Homemade Garam Masala and Veppilakkatti/ Chutney Powder. Check my Sadya specials including variety Payasams for Onam and Vishu.

Here is the recipe for flavorful homemade Sambar Powder/ Sambar podi.

Ingredients :

Coriander seeds: 50 gms ( ½ cup)
Dry Red Chilli: 15 – 20 pcs
Kasmiri Red chilli: 10 pcs
Chana Dal (kadala parippu): 2 tbsp
Urad Dal: 2 tbsp
Toor Dal: 2 tbsp
Kayam / Asafoetida (compound): 20 gms
Uluva / Fenugreek seeds: 1 tsp
Cumin / Jeera: 1 tsp
Black Pepper corns: 1 tsp
Mustard: ½ tsp
Curry leaves: 3 sprigs
Turmeric Powder: 1 tsp

Sambar Powder / Homemade Sambar Powder


Measure the ingredients separately and keep aside. Heat a thick bottomed Pan and dry roast the Coriander seeds till it is slightly browned and the aroma is released. Keep aside. Toast the Red chillies and curry leaves till it is slightly browned on both sides. Keep stirring to avoid burning or reduce the flame. Dry Roast the rest of the ingredients (except Kayam) the same way till slightly browned.  Once it is brown, keep aside for cooling. Take the Kayam (I used Compound Asafoetida/ Kayam) and microwave it for 40 seconds to 1 minute. It will puff up and increase in size. You may also heat it in the pan by flipping the sides till it is all puffed up. Microwaving is easier.

Sambar Powder / Homemade Sambar Powder Sambar Powder / Homemade Sambar Powder

Sambar Powder / Homemade Sambar PowderSambar Powder / Homemade Sambar PowderSambar Powder / Homemade Sambar PowderSambar Powder / Homemade Sambar PowderSambar Powder / Homemade Sambar PowderSambar Powder / Homemade Sambar Powder

Cool all ingredients and grind to a fine powder. Your Sambar Powder is ready. Store in airtight glass containers or bottles. It will remain fresh without refrigeration for up to 2 months.


  • Dry roast all the ingredients separately as the roasting time is different for each ingredient. Perfect and even roasting is important to lock the flavors and aroma.
  • Adjust the number of red chilies according to your spice tolerance.
  • I have used Kashmiri red chilies to balance the spiciness and for great color.
  • All the ingredients together give you the perfect flavor.
  • Always store in glass bottles or airtight glass containers for fresh taste.
  • You can store it in room temperature for more than a month. Use dry spoons while using.

Hope you liked this Homemade Sambar Powder/ Sambar podi recipe. It would really motivate me if you will send me your comments or share with friends through the share buttons below. God Bless!

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