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  • Sambar Powder(Sambar Podi/Masala)

Sambar Powder(Sambar Podi/Masala)

Posted on Sep 3rd, 2019
by Sowmya Venkatachalam
Categories:
  • Home Made Powders / Masala
3.8 from 29 votes
Sambar podi is integeral part of South Indian Kitchen. Earlier days we make Sambar Powder in bulk (in Kgs) as we get to the grinding mills to grind the ingridents. Now with Mixer Grinder in our homes, we we can make fresh small batches of Sambar Powder. Home made Sambar Powder is always fresh, tasty and cheaper compared to the store bought Sambar Powder
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Jump to Recipe Jump to Video Print Recipe
Sambar Podi (Sambar Powder), is an important ingredient in most of our Kitchen, especially South Indian Kitchen. Sambar Powder is very handy and is helpful to make quick sambar and even for poriyal varieties, it would give a nice flavour. Even to make simple tomato rice, adding this sambar powder gives a unique taste compared to other masalas. If we need to make sambar for more persons, then it would be a good option to grind the sambar powder freshly and make Araithuvita Sambar instead of sambar made using sambar powder.


But for a family of 4, Homemade sambar powder is the best option. Making homemade sambar powder is very simple. If you are in India, then we have mill and hence we can dry all the ingredients under sun and grind them all in a mill. But, people staying abroad has no option of mills. So we can heat all the ingredients separately in a pan and then grind them all in a mixer to a fine powder. Now, lets see how to make homemade Sambar Powder…


I have given here two ways of making Sambar Podi. The first method is the way my MIL used to make Sambar Podi at home. The second method is the procedure given in the book “Samaithu Par” book by Meenakshi Ammal. I have given the proportions for the second method in the notes section of the Recipe Card. Both my MIL’s way of making Sambar powder and the legend Meenakshi ammal’s way are awesome and tastes so good. The proportion of dals differ a little but both the methods are fool proof way of preparing Homemade Sambar Podi.


Other Homemade Podi Varieties:

1. Rasam Powder
2. Kollu Podi 
3. Healthy Mix Powder 
4. Thengai Milagai Podi
5. Idli Podi

Recipe Card for Sambar Powder:

Pin Recipe

Sambar Podi | Sambar Powder

Course: Home made Powders / Masala
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Mixer Grinder
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 250 grams
Calories: 6.5kcal
Author: Sowmya Venkatachalam
Sambar podi is integeral part of South Indian Kitchen. Earlier days we make Sambar Powder in bulk (in Kgs) as we get to the grinding mills to grind the ingridents. Now with Mixer Grinder in our homes, we we can make fresh small batches of Sambar Powder. Home made Sambar Powder is always fresh, tasty and cheaper compared to the store bought Sambar Powder
Print Recipe

Ingredients

  • 2 cup Red Chili 1 cup = 250 ml
  • 1 cup Coriander seeds
  • ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • ¼ cup Toor Dal (Pigeon pea)
  • ½ tbsp Fenugreek seeds
  • 1 tbsp Jeera
  • 1 tbsp Peppercorns
  • 1 tsp Turmeric Powder

Instructions

  • Take a pan and add red chillies. Heat the red chillies in medium flame till they are hot. Do not burn them. Take these hot red chillies in a plate and set it aside. In the same pan, add coriander seeds and saute them till they are hot. Remove these roasted coriander seeds and add it to the plate having red chillies
  • Next, heat up the peppercorns and take it aside. Then, add channa dal and dry roast it till they are hot. 
  • Next, dry roast the thurddal till hot and finally dry roast the cumin seeds . Allow all the  dry roasted ingredients to cool off. 
  • Grind all the roasted ingredients to a nice powder in a mixer or you can also grind them all in a mill. If you are grinding it in home in a mixer, then do not overload the mixie. Grind it in little quantity and then mix them all.
  • Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Do not use wet spoon or wet hand to have a good shelf life. 

Video

Notes

  1. If have a nice summer, then dry all the ingredients under the sun. If, we need to make sambar powder during winter or if we are staying abroad, then we have an alternate option of dry roasting each ingredients in a pan.
  2. There is an alternate method of making Sambar Powder which I would like to share. This method is from the popular book "Samaithu Par" by Meenakshi Ammal
Alternate Method from "Samaithu Par" Book:
Ingredients:
Red Chillies 350gms
Coriander Seeds 350gms
Channa dal (Bengal Gram Dal) 1/2 Cup
Thur Dal 1 Cup
Fenugreek Seeds 2 teaspoon
Peppercorns 3 tablespoon
Cumin Seeds 1 tablespoon
Turmeric Powder* 1 tablespoon
* 1 Cup = 250ml
 
Method of making remains the same. We need to dry roast all ingredients and grind it to smooth powder.
 

Nutritional Info

Nutrition Facts
Sambar Podi | Sambar Powder
Amount Per Serving (1 tsp)
Calories 6.5 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 1mg0%
Potassium 23mg1%
Carbohydrates 1.1g0%
Fiber 1.1g5%
Sugar 0.1g0%
Protein 0.3g1%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method of making Sambar Powder:

  • If have a nice summer, then dry all the ingredients under the sun. If, we need to make sambar powder during winter or if we are staying abroad, then we have an alternate option of dry roasting each ingredients in a pan. Take a pan and add red chillies. Heat the red chillies in medium flame till they are hot. Do not burn them. Take these hot red chillies in a plate and set it aside. In the same pan, add coriander seeds and saute them till they are hot. Remove these roasted coriander seeds and add it to the plate having red chillies
  • Next, heat up the peppercorns and take it aside. Then, add channa dal and dry roast it till they are hot.
  • Next, dry roast the thurddal till hot and finally dry roast the cumin seeds . Allow all the  dry roasted ingredients to cool off.
  • Grind all the roasted ingredients to a nice powder in a mixer or you can also grind them all in a mill. If you are grinding it in home in a mixer, then do not overload the mixie. Grind it in little quantity and then mix them all.
  • Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Do not use wet spoon or wet hand to have a good shelf life.
Sambar Powder(Sambar Podi/Masala)
Sambar Powder(Sambar Podi/Masala)
(Visited 61,100 times, 23 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

31 Comments Hide Comments

Anonymous says:
August 30, 2010 at 8:20 am

Your recipes are great … tried some of them…my daughter will be marrying into an Iyengar family and she wants me to learn your dishes. Really wonderful items. Thanks.

Reply
Sowmya says:
May 15, 2019 at 8:03 pm

Hi,
Love your recipes and the detailed explanations, as well as the step by step process shown in the form of pictures. I would like to know the proportion of ingredients needed to grind fresh sambar powder on every day basis for 3 people. Looking forward to hearing from you.

Reply
Sowmya Venkatachalam says:
May 18, 2019 at 2:24 am

Thanks. Coriander Seeds – 1 Tablespoon, Red Chili – 7, Bengal Gram (Kadalaparuppu) – 1 Tablespoon, Fenugreek – 5-6, Peppercorns – 1/2 Teaspoon. Fry and grind it to a paste or powder. I usually make paste so it mixes nicely with tamarind juice without any chunks.

Reply
Anonymous says:
January 10, 2012 at 9:43 am

ur recipes on pathiya samayal is very useful and great. thanks a lot.

Reply
Anonymous says:
April 4, 2013 at 6:49 am

i just saw u r site let me try and comment

Reply
Prabha Narayan says:
April 8, 2014 at 12:18 pm

your recipe of sambar podi is wonderful! it reminds of the sambar my mom used to make! thankyou

Reply
Prabha Narayan says:
April 8, 2014 at 12:19 pm

your sambar podi reminds me of the one my mother use to make. thankyou for the recipe.

Reply
Anonymous says:
November 5, 2014 at 6:29 am

Thanks a lot for all ur wonderful recipes vegetarian food. Would like to know more about different rice varieties for lunch packs.
C.Vasumathi.
Mumbai

Reply
Anonymous says:
December 12, 2014 at 4:02 pm

All the recipes are nice .iam noting down in my recipe notebook.also trying in my home

Reply
Anonymous says:
March 21, 2015 at 3:09 pm

One request mam. Can u also gv the proportion of ingredients for sambhar powder if corriender n red chillies are in powdered form. Thank you!

Reply
Anonymous says:
May 20, 2015 at 8:00 am

Can you post the recipe for pori Gul( made for valaikaapu seer)

Reply
subbuskitchen says:
May 21, 2015 at 12:58 am

Hi, will post the recipe for pori gul soon. Thanks

Reply
nagoo8 says:
May 20, 2015 at 11:25 am

Y hingu/kayam (asfoeitida) was not added in sambarpodi?

Reply
subbuskitchen says:
May 21, 2015 at 12:59 am

We don't add hing in sambar podi. We generally add hing while making sambar during seasoning or after adding tamarind extract.

Reply
Anonymous says:
May 20, 2015 at 3:36 pm

Thanks a lot for ur wonderful recipes …..thanks a looooot????u r my kitchen guide…. neha saxena

Reply
Nehaa Prasanna says:
January 30, 2016 at 2:45 am

Can u let me know what proportion I need Chilly powder n coriander powder. Thanks in advance Geetha.

Reply
Kanaga ravi says:
January 30, 2016 at 8:22 am

Mam can u pls give measurements of coriander and chillies in cup

Reply
subbuskitchen says:
January 31, 2016 at 3:44 am

For coriander seeds, you can use 1.5 cups. For red chillies, its better to go by grams instead of cup as the chills sizes may vary.

Reply
NagaRaj Raj says:
August 27, 2016 at 7:11 am

nice

Reply
Anonymous says:
March 28, 2017 at 2:11 pm

Your recipes are amazing. As a novice, it would be great if you give the measures on the same scale.. In this recipe couple of ingredients are given in gms and others in cups which makes it a bit difficult for beginners..

Reply
Anonymous says:
April 4, 2017 at 6:34 am

Available for purchase at Chennai ? .If yes, Please let me know the address.

Reply
Anonymous says:
April 29, 2019 at 11:10 pm

Can Sambar podi and puli kuzhambu podi be used interchangeably?

Reply
Sowmya Venkatachalam says:
May 1, 2019 at 4:55 am

yes we can.

Reply
Vijayalaxmii says:
July 6, 2019 at 7:30 pm

Very good recipe .Pl give proportion in terms of cup for corriander seeds and chanadal and tur dal

Reply
Sowmya Venkatachalam says:
July 11, 2019 at 7:30 am

Cup size will be hard for red chili nd coriander seeds. 300gm coriander seeds can’t fit in 1 cup(250ml) standard cup size. Thats the reason we gave gms instead of cups. But i believe we can pack 300gms coriander seeds and red chili in 2-3 cups

Reply
Lavanya says:
September 11, 2019 at 6:59 pm

5 stars
Hi I have tried this sambar powder and like it. It will be helpful if you can share all the ingredients in gms for making the perfect sambar powder.

Reply
Sowmya Venkatachalam says:
September 12, 2019 at 2:33 am

Thank You Lavanya. I have given it in grams in the notes section. Please refer that

Reply
Vidhya says:
June 1, 2020 at 9:03 pm

Hi Sowmya,
Can I use masoor dal instead of toor dal?

Reply
Sowmya Venkatachalam says:
June 3, 2020 at 12:06 am

If only masoor dal is only available you can use. But preferably Toor dal is the best choice for Sambar Powder

Reply
Lalitha says:
August 28, 2020 at 8:41 am

Kundu milagai or neelamilagai ,coriander seeds white or brown . Please clarify which one to use

Reply
Sowmya Venkatachalam says:
August 29, 2020 at 11:51 pm

I used Nilamilagai. I’m not aware of white coriander seeds. Normal seeds are brown in color.

Reply

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