Sambar Powder

Sambar powder is easily available in most Indian stores. However, we prefer our own spice mix. This is what goes into our Sambar powder.


1 cup dhaniya(coriander seeds)
2 cups dried red chillies
1/4 cup kadale paruppu (Channa dal)
1/4 cup Uzhutham paruppu (Urad dal)
1/4 cup venthyam (methi seeds)

1.Dry roast all the ingredients separately until they give a nice aroma. (The dals should just about start turning to a pale brown)
2.Let cool and dry grind everything together and store in an air tight container.
3.Stores well for 4-5 months.

(pic borrowed from the internet)

One Reply to “Sambar Powder”

  1. What type of red chillies did you use – Kashmiri, Byadagi? I’m in the US, and use a lot of Arbol chillies in Tamil dishes, but I know it’s not authentic… still tasty! Arbols would be wayyyy to spicy for sambar powder. It’s super expensive to get Indian chillies over here, so I settle for south Indian / southwest US, and it’s a nice combination.

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