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. ThisΒ 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…

Prep Time | 30 mins |
Servings |
kilo
|
- 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
Ingredients
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- Dry roast each ingredient separately in a wok or kadhai (alternatively you can also let the ingredients sun dry for a couple of days)
- Place the mix on paper or on a plate to cool down
- Grind to a smooth powder ( I get the entire mix ground at a traditional mill)
- Place the powder in a large wide mouthed vessel and let it cool down completely.
- Store in an airtight and use this Sambar Powder for making yummy sambar !!!
8 comments
Hi Priya.. thank you for the post. Its treat to have such a authentic recipe for a person like me.I am a Gujrati and loves South Indian food but sometimes very difficult to get authentic recipes and end up eating outside. I have tried your sambar powder and the results was really satisfactory. Everyone love it .The colour and aroma was so good.Looking forward to such a good recipe blog??
Megha…i am so glad that you liked the recipe and the sambar powder…will post more authentic powder recipes soon π
Will try this some day. I really wish to make sambhar powder at home βΊοΈ
Hi Maya…do make it at home..the sambar powder smell is so heavenly…you can take smaller proportions of the ingredients and grind it in the mixie itself π
wonderful! My friend from Tamilnadu used to bring homemade sambar powder from her home. It used to be awesome. Will try this recipe.
Hi Ramya..thank you for your comment…do try this sambar powder recipe and let me know π
Being a south Indian too sambar is our staple food. Thoughtful of you to include pictures for better understanding.
Thank you Aparna for leaving a comment here…i agree sambar powder is a staple in our households too…is your different from what i have posted..do le me know π