Kerala Sambar powder

Kerala-style homemade sambar powder is a blend of various spices used to prepare sambar, a popular South Indian lentil-based dish. This homemade sambar powder can be stored in a cool, dry place for several months. When making sambar, you can use this powder as per your taste preference. Adjust the quantity according to the desired level of spiciness and flavor.

Indian Sambar Powder

Kerala style homemade sambar powder is a blend of various spices used to prepare sambar, a popular South Indian lentil-based dish. This homemade sambar powder can be stored in a cool, dry place for several months. Enjoy using this flavorful spice blend in your sambar and other South Indian dishes!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Spices

Cuisine Kerala

Servings 12

Ingredients

  

• 15 dried red chilies
• 10 Kashmiri red chilies
• 3 tablespoons whole coriander seeds
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 1 1/2 teaspoons fenugreek seeds
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons parboiled rice
• 20 grams asafoetida or 1 1/2 Teaspoon asafoeitida powder
• 3 sprigs curry leaves
• 1 teaspoon turmeric powder

Instructions

 

• Heat a pan over medium heat.
• Fry the dried red chilies until they become fragrant and slightly darkened in color. Remove them from the pan and set aside.
• Fry the Kashmiri red chilies until they become slightly fluffy and change color. Remove them from the pan and set aside.
• In the same pan, fry the whole coriander seeds until they start to release their aroma. Remove them from the pan and set aside.
• Combine the chana dal and urad dal in the pan and fry them together until the urad dal turns light brown in color. Remove them from the pan and set aside.
• Add the fenugreek seeds and cumin seeds to the pan and fry them until they are roasted. Remove them from the pan and set aside.
• Fry the parboiled rice in the pan until it becomes lightly golden. Remove it from the pan and set aside.
• Over very low heat, fry the asafoetida until it releases its aroma. If you're using the asafoeitida powder then do not roast and use as it is.
• Fry the curry leaves in the pan until they become crisp. Remove them from the pan and set aside.
• Once all the ingredients have cooled down, grind them together into a fine powder using a spice grinder or blender.
• Add the turmeric powder to the ground mixture and mix well.
• Let the sambar powder cool completely before storing it in an airtight container.

Keyword sambar masala

Here are a few typical recipes for homemade Kerala-style sambar powder, but the exact recipe may vary from household to household.

Sambar Masala – Variation#1

Ingredients:

• 500 grams coriander seeds
• 250 grams dried red chilies
• 100 grams fenugreek seeds
• 100 grams asafoetida
• 50 grams urad dal
• 100 grams chana dal
• 50 grams yellow split peas
• 50 grams raw rice (pachari)
• 1 cup curry leaves
• 1 teaspoon black pepper (do not roast)

Instructions:

1. Heat a large pan over medium heat.
2. Add the coriander seeds to the pan and roast until they become aromatic and start to change color. Remove and set aside.
3. In the same pan, roast the dried red chilies until they become crisp and slightly darkened. Remove and set aside.
4. Roast the fenugreek seeds until they turn fragrant and slightly darker in color. Remove and set aside.
5. Add the asafoetida to the pan and roast over low heat until it releases its aroma. Remove and set aside.
6. Roast the urad dal, chana dal, and yellow split peas separately until they turn golden brown and become fragrant. Remove and set aside.
7. Roast Rice until it becomes light golden brown. Remove and set aside.
8. Finally, add the curry leaves to the pan and fry until they become crisp. Remove and set aside.
9. Allow all the roasted ingredients to cool completely.
10. Once cooled, grind all the roasted ingredients along with the black pepper into a fine powder using a spice grinder or blender.
11. Store the sambar powder in an airtight container in a cool, dry place.

Enjoy using this flavorful homemade sambar powder in your cooking!

Note: Place the 100 grams of raw asafoetida in a microwave-safe bowl. Microwave it for 30 seconds, then flip it over and microwave for another 30 seconds. Repeat this process until the asafoetida is roasted thoroughly. Alternatively, you can achieve the same result by cutting the asafoetida into small pieces and roasting it in a pan.

Sambar Powder – Variation#2

Ingredients:

• 4 Tablespoons coriander seeds, 30 grams
• 25 regular chilies, 30 grams
• 15 Kashmiri chilies, 20 grams
• 1 1/2 teaspoons fenugreek seeds
• 1 1/2 teaspoons cumin seeds (optional)
• 20-25 grams asafoetida or 2 teaspoons asafoetida powder.
• 3/4 teaspoon turmeric powder
• 4 strings of curry leaves
• 5 tablespoons chana dal
• 3 tablespoons urad dal

Instructions:

1. Heat a pan over medium heat.
2. Wash the whole coriander seeds and allow them to dry before frying.
3. Add whole coriander seeds to the pan and dry roast them separately over medium heat. Roast until they start to change color and release a roasted aroma. Remove from heat and spread them on a plate to cool.
4. In the same pan, add 5 tablespoons of chana dal and roast until golden brown. Remove from heat.
5. Add 3 tablespoons of urad dal to the pan and roast until golden brown. Remove from heat.
6. Add fenugreek seeds to the pan and roast until fragrant. Remove from heat.
7. Add Kashmiri red chilies to the pan without removing the stem to prevent the seeds from coming out. Roast until the chilies become fluffy and change color. Remove from heat and discard the stems after roasting.
8. If you’re using raw asafoetida then cut the asafoetida into small pieces and roast them in the pan.
9. Similarly, roast all the other ingredients separately.
10. Once all the roasted ingredients have cooled, combine them in a grinder or blender, excluding the turmeric powder.
11. Grind the mixture into a fine powder.
12. Add turmeric powder to the ground mixture and mix well.
13. Let the sambar powder cool completely before storing it in an airtight container.

This homemade sambar powder can be stored in a cool, dry place for several months. Adjust the quantity of regular chilies according to your spice preference. Enjoy using this flavorful spice blend in your sambar and other South Indian dishes!

Kerala Style Sambar Podi – Variation#3

Ingredients:

• 1 cup coriander seeds (about 75 grams)
• 25 dried red chilies
• 15 dried Kashmiri chilies
• 2 teaspoons fenugreek seeds
• 2 teaspoons urad dal
• 2 teaspoons parboiled rice or pachari
• 2 tablespoons chana dal (about 30 grams)
• 1/2 cup curry leaves

Instructions:

1. Heat a pan over medium heat.
2. Add the coriander seeds to the pan and roast until they begin to release their aroma. Remove and set aside.
3. Next, roast the dried red chilies until they become fragrant. Remove and set aside.
4. Roast the dried Kashmiri chilies until they turn slightly crispy. Remove and set aside.
5. In the same pan, add the fenugreek seeds and roast until they start to darken and become fragrant. Remove and set aside.
6. Add the urad dal and parboiled rice to the pan and roast until they turn light golden brown. Remove and set aside.
7. Roast the chana dal until it turns golden brown and releases a nutty aroma. Remove and set aside.
8. Lastly, add the curry leaves to the pan and fry until they become crisp. Remove and set aside.
9. Allow all the roasted ingredients to cool completely.
10. Once cooled, grind all the roasted ingredients together into a fine powder using a spice grinder or blender.
11. Store the sambar powder in an airtight container in a cool, dry place.

Enjoy using this homemade sambar powder to enhance the flavors of your South Indian dishes!

Kerala Style Sambar Masala (Large quantity) – Variation#4

Ingredients:

• 1.5 Kg coriander seeds
• 250 gram chana dal
• 250 gram urad dal
• 250 gram raw rice
• 200 gram khus khus (optional)
• 1 1/2 packet asafoetida
• 150 gram cumin seeds
• 150 gram black peppercorns
• 250 gram fenugreek seeds
• 2 tablespoons mustard seeds
• 300 gram dried red chilies (adjust according to your spice preference)
• 200 gram kashmiri red chilies
• 1/4 cup curry leaves (wash and clean)
• 2 tablespoons turmeric powder

Instructions:

1. Dry roast each spice separately in a pan over low to medium heat until they become aromatic. Be careful not to burn them.
2. Remove each spice from the pan once roasted and let them cool completely.
3. Once cooled, combine all the roasted spices along with the roasted red chilies and roasted curry leaves.
4. Grind the mixture into a fine powder using a spice grinder or a mixer grinder.
5. Add turmeric powder to the ground mixture and mix well.
6. Let the sambar powder cool down completely before storing it in an airtight container.

Note: As you fry each ingredient, incorporate a few curry leaves into the pan. When the curry leaves turn crispy, it indicates that the ingredient is properly fried and ready. Utilizing curry leaves as a visual cue helps ensure that each component is adequately cooked.

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