· By ODM Masala
Sambar Powder Recipe: Homemade Sambar Masala in 20 Min
Quick answer: Sambar powder is a roasted South Indian spice blend made mostly from coriander seeds and dried red chillies, with small amounts of chana dal, toor dal, urad dal, methi dana, jeera, black pepper, curry leaves and hing. Dry-roast each group on a low flame, let everything cool completely and grind it fine; one batch takes about 20 minutes and gives roughly one cup.
Sambar powder is also known as sambar masala, sambar podi (Tamil) or sambar pudi (Kannada). Its main seed, dhaniya, is called coriander seeds in English, sabut lal mirch is whole dried red chilli, and methi dana is fenugreek seeds.
A packet of sambar masala loses its aroma fast once opened. Roasting and grinding your own takes less time than a trip to the shop, and you decide exactly how hot, how dark and how fresh it is.
What goes into sambar powder?
Coriander seeds are the backbone, about half the blend by volume. We use whole ODM Dhaniya Whole (coriander seeds), which are cleaned and free from dust, so they roast evenly. Ingredients for about 1 cup:
- 1/2 cup coriander seeds (dhaniya whole)
- 12 to 15 dried red chillies (sabut lal mirch), stalks removed
- 2 tbsp chana dal
- 1 tbsp toor dal
- 1 tbsp urad dal
- 1 tsp methi dana (fenugreek seeds)
- 1 tsp jeera (cumin seeds)
- 1 tsp black peppercorns
- 15 to 20 curry leaves, wiped completely dry
- 1/2 tsp hing (asafoetida)
- 1 tsp haldi powder
- A few drops of oil (optional, for the chillies)
How do you make sambar powder at home?
- Coriander first: dry-roast the coriander seeds in a heavy pan on low flame for 3 to 4 minutes, stirring all the time, until they turn a shade darker and smell nutty. Tip them onto a plate.
- Dals next: in the same pan, roast chana dal, toor dal and urad dal for 3 to 4 minutes until light golden.
- Small seeds: roast methi, jeera and black pepper together for about 1 minute. Take the methi off the moment it turns light golden, because dark methi tastes bitter.
- Curry leaves: roast until crisp and dry, 1 to 2 minutes.
- Chillies: add a few drops of oil and roast the chillies for about a minute until crisp. Do not let them blacken.
- Hing and haldi: switch off the flame, add both to the warm pan and stir for 10 seconds.
- Cool and grind: let everything cool fully (about 10 minutes), then grind to a fine powder in a dry mixer jar, in short bursts so it does not heat up.
What does each ingredient do? A quick ratio table
| Ingredient | Amount (1 cup batch) | Role in the blend |
|---|---|---|
| Coriander seeds | 1/2 cup | Body and a mild, citrusy base |
| Dried red chillies | 12 to 15 | Heat and colour |
| Chana, toor and urad dal | 4 tbsp in total | Nutty taste and slight thickening |
| Methi dana | 1 tsp | The classic gentle bitterness |
| Jeera and black pepper | 1 tsp each | Warmth |
| Curry leaves and hing | 15 to 20 leaves, 1/2 tsp | The familiar South Indian aroma |
These are rough home-kitchen ratios. For a milder powder, use 8 to 10 chillies; for a deeper red colour, swap a few of them for a milder, colour-rich chilli.
Sambar powder vs rasam powder: what is the difference?
- Sambar powder uses more coriander and includes roasted dals, so it gives sambar a fuller, slightly thicker body.
- Rasam powder is lighter, with more black pepper and jeera and little or no dal, which suits a thin, peppery soup. See our pepper rasam recipe for that style.
- Neither is the same as garam masala, which leans on warm whole spices like cloves and cardamom. Our garam masala recipe shows how different that ratio is.
How do you use and store homemade sambar powder?
- Use about 1.5 to 2 tsp per cup of cooked toor dal. Add it with the tamarind water and vegetables and simmer for 5 to 8 minutes so the raw taste cooks out.
- A pinch also works in dry vegetable stir-fries (poriyal), potato fry and vegetable upma.
- Store it in a clean, airtight glass jar away from heat and sunlight, and always use a dry spoon. For the best aroma, use it within 2 to 3 months, then make a fresh batch.
The fresher the whole spices, the better the powder. ODM spices are packed whole with no artificial colours, fillers or preservatives; our sabut lal mirch, for example, has no synthetic oil or colour treatment. If you are new to whole coriander, our guide to sabut dhaniya in English explains how to pick and roast it.
FAQ
What is sambar powder called in English?
There is no separate English word. It is usually called sambar powder, sambar masala or South Indian sambar spice mix, and in Tamil it is sambar podi.
Can I make sambar powder without dal?
Yes. The powder will still taste good, but your sambar will be a little thinner and less nutty. Some Karnataka-style versions also add dry coconut, which you can roast in at the end.
Why does my sambar powder taste bitter?
Bitterness usually comes from over-roasted methi or burnt chillies. Keep the flame low, roast the methi only to light golden and take the chillies off as soon as they turn crisp.
If you want a fresh, clean base for your next batch, try ODM Dhaniya Whole, the coriander seeds that make up half of this blend.