Sambar Powder

Sambar Powder
Sambar powder1Homemade Sambar Powder is the best thing, early days i used shakthi sambar masala, recently one of my neighbour shared a homemade masala, her masala sticked to my taste, after tasting a heavenly homemade sambar powder,  felt bad to buy the store bought one..

After a long search in the Google, i found a perfect masala from Chitra’s page, from the recipe i felt this will work well, and i altered my variation here.. and no doubt at all, Masala was awesome flavoured one.. I’m also having the satisfaction of finding a good worth masala, the time which i spend to prepare the masala was bit hectic, this is my first time rite.. and i don’t want to push this post, Color, flavour and taste was fabulous, should thank chitra again for the wonderful recipe.. Hope this post will help you guys to learn a basic South Indian Masala..

Sambar powder

Sambar Powder

Recipe Cuisine:Indian  |  Recipe Category: Kitchen Basics
Prep Time: 5 mins |  Cook time: 15 mins    |  Quantity: 750 gms



Dhania/Coriander Seeds 1/4 kg
Red Chillies 1/4 kg
Methi Seeds 50 gms
Toor Dhal 50 gms
Channa Dhal 50 gms
Turmeric/Turmeric Powder 50 gms
Pepper 50 gems
Cumin Seeds/Jeera 2 tsp
Kal Perungayam/Hing/Hard Asteofida 2 pc 


 1. Remove the stem and Dry roast the Red chillies in Medium flame, don’t burn the chillies, carefully fry the chillies.

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 2. Now Fry the Coriander Seeds  in medium flame, Once they done set aside to cool the ingredients..
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 3. Fry the Turmeric, this took more time to Cook, Dont burn the turmeric..
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 4. Fry the Toor dal, Channa dal,  Pepper, Jeera,Hing/Perungayam Fry them. once they done set them aside to cool.. 
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 5.Here i start to grind the ingredients one by one, First  took the toor dal, channa dal, Cumin, Pepper, Hing and grind them..
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 6. Add the Red chillies and coriander seeds, start grind them to a fine powder..  
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For Small Quantity Sambar powder(4-5 days)

Red Chillies 12 nos
Dhania 2 tsp
Methi Seeds/Venthayam/Fennugreek seeds 1 tsp
Toor Dhal 1 tsp
Channa Dhal 1 tsp
Pepper 1 tsp
Jeera/Cumin Seeds 1/2 tsp
Turmeric/ Turmeric Powder 2 tsp
Hing/Astefodia/Perrungayam 1 tsp


    • Roast all the content in Low medium flame. 
    • If need sieve and store the masala.
    • if you prepare in large quantity then Grind the Masala in Mill. 
    • Store them in Air Tight container For long shelf life, also the flavour will remain strong for long time..


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“Sambar Powder”

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