Homemade Sambar Powder Recipe (South Indian Curry Powder)

Archana Doshi
80 ratings.
Homemade Sambar Powder Recipe (South Indian Curry Powder)

The Homemade Sambar Powder is the most basic and important ingredient in making “Sambar”. This spiced powder is made with a blend of roasted coriander seeds, toor dal, chana dal, fenugreek seeds, mustard seeds and few more which adds to this unique taste and exemplifies the taste sambar. Each region, each family, each household has their own variation of this spice blend. This is a very authentic Tamil Brahmin version of sambar powder that mother has perfected over the years of cooking.

Cuisine: South Indian
Equipments Used: Mixer and Grinder
Prep in

0 M

Cooks in

30 M

Total in

30 M


300 grams Servings


  • 3-1/2 cups Coriander seeds
  • 1 cup Toor Dal (Split)
  • 1/2 cup Chana dal (Bengal Gram Dal)
  • 1/4 cup Fenugreek Seeds (Methi)
  • 1/4 cup White Urad Dal (Whole)
  • 1/2 cup Mustard seeds
  • 3/4 cup Red chilli powder
  • 1/4 cup Turmeric powder (Haldi)
  • 1/4 cup Whole Black Pepper Corns
  • 1 tablespoon Cumin seeds

Directions for Homemade Sambar Powder Recipe (South Indian Curry Powder)

  1. To begin making the Sambar Powder Recipe, we will first dry roast all the ingredients. Roast the 

  2. Roast the toor dal, urad and channa dal all separately in a pan over medium heat until they turn light brown in color and release a roasted aroma. Set aside. Make sure you roast each one of them separately, as they take different times to get roasted well.

  3. Next, roast fenugreek seeds, coriander seeds, mustard seeds, black peppercorns and cumin seeds until they changed color and release a roasted aroma. Set aside to cool. 

  4. Now blend all the roasted ingredients into a fine powder. Combine the red chilli powder and turmeric powder well into the ground mixture.

  5. The Sambar Powder is now ready to used in a variety of recipes.

  6. Store the Sambar Powder an air tight container and refrigerate/freeze for longer freshness and shelf life.

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Last Modified On Friday, 16 December 2016 13:11

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