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How to make sambar powder

Shilpa
Sambar powder is an aromatic spice blend made with spices and lentils, making the dal delicious and unique.
5 from 1 vote
Course Others
Cuisine Indian, Karnataka
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • ½ cup Bengal gram (chana dal)
  • ½ cup black gram (urad dal)
  • 1 cup coriander seeds (dhaniya)
  • 1 tbsp fenugreek seeds (methi/menthya)
  • 1 tbsp cumin seeds (jeera)
  • 1 cup Byadagi red chilli (mildly spiced red chilli)
  • ½ cup Guntur chilli (hot red chilli)
  • ½ cup curry leaves
  • 1 cup coconut (dried)
  • 1 tbsp turmeric powder
  • 1 tsp asafoetida (hing)

Instructions
 

  • Dry-roast chana dal until it is golden, taking care not to burn it. Set aside
  • Dry-roast urad dal until it is golden. Set aside
  • Dry-roast coriander seeds until they are aromatic. Set aside
  • Dry-roast curry leaves until they are dried and crispy. Set aside
  • Dry-roast both Byadagi and Guntur chilli until they are crispy. Set aside
  • Dry-roast fenugreek seeds until they are light golden. Set aside
  • Dry-roast cumin seeds until they are aromatic. Add hing and turmeric and fry for a few seconds (not more than 10 seconds). Set everything aside
  • Turn off the flame. Dry-roast the coconut for a few seconds. Set aside. Coconut can burn very easily so take care to dry-roast with the gas turned off
  • Let all the ingredients cool down completely
  • Grind into a fine powder using a spice grinder or mixie
  • Store in a dry and clean air-tight container

Video

Notes

  • It is important to dry-roast the chana dal and urad dal well, taking care it does not burn. Both the dal has to be roasted until they are lightly golden. This is the most time-consuming part of roasting. The rest of the ingredients will be done very quickly
  • After adding hing and turmeric powder, mix only for a few seconds (not more than 10 seconds). If not, it will burn
  • Do all the dry-roasting on low flame. Heat the frying pan initially and then turn the flame to low before you start dry-roasting
  • Coconut tends to burn very quickly so dry-roast it with the flame turned off. If only needs to be heated up for a few seconds before grinding
  • This recipe here gives me 400 grams of sambar powder. You may choose to half or double the recipe as per your need
Nutrition Facts
How to make sambar powder
Amount Per Serving
Calories 3 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 6mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 23IU0%
Vitamin C 12mg15%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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