Sambhar Powder

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Normally I prefer to prepare all powders at home since most branded powders I have tried don’t seem fresh. Sambhar powder is no exception. Moreover a few readers have been requesting this recipe so I thought its time I put this up.

What you need to have:

1. Coriander seeds/Dhania seeds – 3 and 1/2 cups

2. Cumin seeds – 1/3 cup

3. Bengal gram Dal – 1/2 cup

4. Black gram Dal – 1/4 cup

5. Fenugreek seeds – 2 Teasp

6. Pepper – 50 in number

7. Mustard seeds – 1 Tablespoon

8. Asafoetida (soft) – 10 Grams

9. Turmeric powder – 2 Tablespoons

10. Chilli powder(Byadgi ) – 2 and 1/2 cups

11-1-2009-142 Ingredients of Sambar powder

What you do with what you have:

1. Place a broad based bowl on the flame with Bengalgram Dal in it and dry roast the same till you get a pleasant aroma and keep it aside to cool down.

2. In the same bowl dry roast Blackgram Dal as well till you get a pleasant aroma .

3. Mix coriander seeds, cumin seeds and dry roast both of them together till you get a pleasant aroma on a medium/low flame stirring continuously to avoid it from getting burnt.

Switch off the flame and add required quantity of chili powder, turmeric powder and just stir it. So the whole mix other than fried dal is shown below.

11-1-2009-065 Whole masala roast mixture

4. Place a spatula with 3-4 teaspoons of cooking oil in it. When heated place soft asafoetida in it and fry it till it turns brown and crispy stirring continuously and when done transfer it to step 3.

5. In the same spatula in the left over oil fry fenugreek seeds and mustard together and transfer it to step 3.

6. On cooling dry grind both the dals in a mixer to a medium coarse consistency and keep it aside.

7. Dry grind the whole mixture from step 3 in the mixer to a medium coarse consistency together with the coarse dal powder from step 6.

picture-0891 Ready fresh Sambar powder

Time taken: 1 hour

I have prepared sambar using the same sambar powder and here it is.

r-13-067 Ready to serve Mixed Vegetable Sambar


13 thoughts on “Sambhar Powder

    suparna said:
    April 11, 2009 at 7:00 pm

    Wow looks very aromatic and well spiced powder 🙂 thanks for ur version of the sambar powder. The saambar looks yumm..

    prathibalrao responded:
    April 12, 2009 at 6:44 am

    Hi Suparna,

    Thanx a lot for ur comments.

    Anjali said:
    February 16, 2010 at 1:41 pm

    Do you prepare Byadagi chilli powder at home itself? If I buy from outside, which one do you suggest? Is mtr ok? since I find it cumbersome to make chilli powder at home with this lil one? The sambhar powder that you had sent it last year was so good…

      prathibalrao responded:
      February 16, 2010 at 2:38 pm

      Hi Anjali,

      I just prepare chilli powder at home itself. U can bring chillies frim super market and dry it in the sun and then powder it in the mixer. aeaven MTR is not Byadgi and sounds very spicy and the colour also is dull. If u want i will courier you the sambar powder.

    suvarnaharish said:
    March 23, 2010 at 3:09 pm

    i learing cooking please help me out…basic things

      prathibalrao responded:
      March 24, 2010 at 7:40 am

      Hi Suvarnahari,

      Please lemme know what you need and if possible will help you out.

    Ashwini said:
    August 19, 2010 at 11:44 pm

    Thanks for pointing this recipe to me Aunty. I had seen it but thought it was the south indian sambar recipe. I have a question – I dont get byadgi powder here. I have byadgi chillies from India. How many do you suggest I should use? Should I roast them in oil?
    Also do you use this pitti in upkaris/ uslis too? Thanks in advance.

      prathibalrao responded:
      August 21, 2010 at 8:09 am

      Hi Ashwini,

      I just dry it in the sun to turn crispy so that it can be powered to a very fin e consistency. If not just add 2-3 teaspoons of olive oil in the skillet heat it on medium flame , switch it off and just stir chillies in it for a while . On cooling powder it. Best way is to dry it and powder it. 1 K.G chilly makes 800 grams of powder. The number depends upon the size.

    shriannalakshmi said:
    February 22, 2011 at 5:54 pm

    Mam, is this the authentic karnataka samabar?If we are using whole chiilies, how much quantity to be added?

      prathibalrao responded:
      February 26, 2011 at 2:54 pm

      Hi Sriannalakshmi,

      Like the Masala dosa , each one of us have their own sambar powder recipes. You can try out this recipe and send me da feed back. But since i use only chilly powder for the purpose, i have no idea about the whole chilly. I only use Kashmiri mirchi powder/ Byadgi chilli powder which is ideal in its spice level. For 1 K.G. Byadgi chilli -6-7 cups of chilli powder we get depending upon how dry the chilly is.

    J said:
    July 29, 2012 at 11:05 am

    Hi Pratibha Aunty,
    I was in a hurry yesterday to prepare sambar for mangalore buns and had run out of sambar powder. So I quickly scaled down this recipe (cups -> teaspoons for most of the ingredients and eyeballed the rest of them like pepper, methi and hingu). The sambar was awesome. If I do make the original quantity of sambar powder as listed above, how long will it last? I am wary of making the whole quantity cos it might lose freshness. Do I need to store it in the freezer to maintain freshness?

    Thank you for an awesome recipe!

      prathibalrao responded:
      August 2, 2012 at 1:30 am


      You can prepare 1/4quantity of the recipe mentioned on this blog or even 1/8 quantity of it. I always push it in the freezer & will be fresh. I also send to my son in the U S and he also pushes it in the freezer which will be of immense use in time of need.

        J said:
        August 8, 2012 at 1:07 pm

        Thank you for replying!

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