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Homemade Sambar Powder (Instant Sambar Premix)

A simple, healthy homemade sambar powder recipe — easy to make and perfect for quick daily sambar or sambhar-based dishes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 100 g
Course: Masala, spice mix
Cuisine: Indian, South Indian
Calories: 424
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ½ cup Coriander seeds whole, dry
  • 2 tbsp Chana dal split Bengal gram, dry
  • 2 tbsp Toor dal split pigeon pea, dry
  • 1 tbsp Urad dal split black gram, dry
  • 1 tbsp Cumin seeds whole jeera
  • 1 tsp Fenugreek seeds methi seeds
  • 10–12 Dry red chilies whole, stem removed, adjust for spice level
  • 1 tsp Black peppercorns whole pepper
  • ½ tsp Asafoetida (hing) powdered
  • ½ tsp Turmeric powder optional for colour and health benefits

Equipment

  • Dry pan / kadai
  • Spice grinder / mixer
  • Airtight container

Method
 

  1. Heat a dry pan on low flame. Add coriander seeds and roast for about 1–2 minutes until aromatic and light golden — stir constantly to avoid burning.
  2. Add chana dal, toor dal and urad dal to the same pan. Roast these dals until they turn slightly golden; then remove them to a plate.
  3. In the same pan roast cumin seeds, fenugreek seeds, black peppercorns and dry red chilies (stem removed). Roast till spices are fragrant but not burnt. Transfer to the plate with dals and coriander.
  4. Let all roasted ingredients cool completely. Then transfer to a clean dry spice grinder or mixer.
  5. Add asafoetida and turmeric powder. Grind everything to a fine powder. If your grinder heats up, pause and let it cool before continuing.
  6. Store the sambar powder in an airtight container. Use a dry spoon every time. Keep in a cool, dry place — it stays fresh for 2–3 months.

Notes

You can adjust number of red chillies to control spice level. Use dry spoon to avoid moisture — helps prolong shelf life. Add a pinch of this powder to dal-vegetable stews for quick sambar. For extra aroma you may add a few dry curry leaves while roasting.