Homemade Sambar Powder Recipe: South Indian style

Homemade sambar powder is the quintessential ingredient found in every south Indian household – each having their own mix forming the homemade sambar podi recipe.

The Samabar does not require any introduction, it is what we South indian families eat almost every day. It is present during breakfast, lunch and sometimes even during dinners. Today I would like to share a little story on how to make Sambar Powder at home. This  recipe is very easy to make and gives the sambar a fragrance that is unbelievable.

It was the year 2003, I was a new bride and had some knowledge in the kitchen area. Having helped my mother in the kitchen, I was not a total failure but the one thing I wanted was to learn making Sambar Powder at home.

My Sudha chithi (aunt) is an amazing cook and I love her sambar. That colour, that bright orange Sambar powder used by her to make Sambar….there have been so many instances in those early days that i would call her up and check with her whenever i had a confusion with regards to a recipe or ingredients to use in a specific dish.

During one of those days, i asked for her recipe of sambar powder and that homemade sambar powder recipe is something i still use and follow. This recipe never fails…its simple and easy to make and best of all it has got passed on to me from my chithi (aunt)

Here it is from my kitchen to yours, a vibrant and lovely orange homemade sambar powder recipe !!!

The mill near our house

In this recipe, we have used two varieties of dried chilli – salem and byadegi. The salem variety are spicy and the skin of these chilli’s are smooth to touch. The Byadegi variety are less spicy and have a very wrinkled texture.

The mixture (recipe shared below) can be powdered in small quantities at home…if one has larger quantities, then a mill is the way to go. I have one near my house and is my go to place to get Sambar Powder ready…

Print Recipe

Sambar Powder | Homemade sambar podi recipe

Cuisine

Indian

Prep Time

30 mins

Servings

kilo

Ingredients

• 200 gms dried red chilli (salem or guntur variety or any spicy kid)
• 200 gms dried red chilli byadegi - red chilli - wrinkled
• 400 gms Dhania seeds (coriander seeds)
• 1 cup toor dal
• 3 - 4 nos turmeric pieces (dried - 2or 3 inches long) or 2 tbsp powdered
• 1 tbsp Hing/ asafoetida ( powder)
• 2 tbsp Raw rice
• 1 tbsp methi seeds

Cuisine Indian Prep Time 30 mins Servings kilo Ingredients 200 gms dried red chilli (salem or guntur variety or any spicy kid) 200 gms dried red chilli byadegi - red chilli - wrinkled 400 gms Dhania seeds (coriander seeds) 1 cup toor dal 3 - 4 nos turmeric pieces (dried - 2or 3 inches long) or 2 tbsp powdered 1 tbsp Hing/ asafoetida ( powder) 2 tbsp Raw rice 1 tbsp methi seeds

Instructions

1. Dry roast each ingredient separately in a wok or kadhai (alternatively you can also let the ingredients sun dry for a couple of days)

   
2. Place the mix on paper or on a plate to cool down
3. Grind to a smooth powder ( I get the entire mix ground at a traditional mill)
4. Place the powder in a large wide mouthed vessel and let it cool down completely.

   
5. Store in an airtight and use this Sambar Powder for making yummy sambar !!!