sambar powder

Aromatic homemade sambar powder recipe

Ingredients:

Coriander seeds – 1/4 cup

Toor dal – 2 tsp

Chana dal – 2 tsp

Urad dal – 2 tsp

Cumin seeds – 1 tsp

Fenugreek seeds – 1 tsp

Black peppercorns – 1/2 tsp

Kashmiri dry red chilies – 14 nos

Asafoetida (hing) – 1/2 tsp

Turmeric powder – 1 tsp

Salt – as per taste (optional; usually added when cooking sambar)

Method:

Dry roast each ingredient separately (except turmeric powder and salt) on low heat until fragrant:

Start with coriander seeds, roast until lightly golden and aromatic.

Roast dals (toor, chana, urad) one after the other till they turn golden.

Follow with cumin seeds, fenugreek seeds, and black peppercorns.

Finally, roast red chilies until crisp (be careful not to burn them).

Add asafoetida towards the end and roast for just a few seconds.

Cool all the roasted ingredients completely to room temperature.

Grind all ingredients together in a dry grinder or spice blender, along with turmeric powder and salt (if using), to a fine or slightly coarse powder, based on your preference.

Store in an airtight container in a cool, dry place. It stays fresh for up to 2–3 months.

Use a clean spoon.

Extra Tips

For extra aroma, some people add 1–2 tsp of dry curry leaves during roasting.

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