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    You are here: Home / RandomPosts / Sambar Powder | Sambar Masala | Sambar Podi

    Sambar Powder | Sambar Masala | Sambar Podi

    June 25, 2022 by Sharmilee J 69 Comments

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    Jump to Recipe Jump to Video Print Recipe

    Sambar Powder is a masala blend of lentils & spices that makes Sambar divinely delicious. Sambar Powder is a handy masala common in most of South India households stocked to make Sambar effortlessly, makes sambar flavourful & tasty too. Sambar Powder Recipe is presented here in home style & traditional versions step by step with video.

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    Sambar Masala or Sambar Powder is flavourful when made at home rather than buying it from stores. You can feel the difference significantly when you try making sambar with the Sambar powder recipe posted here.

    Table of Contents
    1 About Sambar Powder
    2 Ingredients
    3 Sambar Powder – Homestyle & Traditional method
    4 Sambar Powder | Sambar Masala | Sambar Podi
    5 How to make Sambar Powder
    6 Expert Notes
    7 Storage
    8 FAQs
    9 Sambar Powder – Traditional Iyengar Style

    About Sambar Powder

    Sambar Powder is a handy ingredient to make tasty, flavourful sambar easily & quickly. Sambar made with this Sambar Powder Recipe makes the dishes tastier – Idli, Dosa, Pongal, Vada, Oothapam gets to another level. Mittu just loves sambar especially this sambar – she would literally drink it with a spoon sometimes. For her sake, sambar is in our menu at least twice a week.

    Sambar Powder – Sambar Masala – Sambar Podi

    Sambar Powder, Sambar Masala, Sambar Podi, Thanjavur Sambar Podi, Udupi Sambar Powder, Iyengar Sambar Podi, Brahmin Sambar Podi all means one and the same Sambar Powder. Sambar powder is called in different names as they are vary slightly with regions & ingredients but the core Sambar Powder recipe is the same.

    Ingredients

    Sambar powder is an assortment of spices – They have rich medicinal value and makes the dish healthy & tasty to relish.

    • Red chillies or Laal mirch: Red Chillies makes the Sambar powder spicy. The quantity can be adjusted based on the family likings (mild spicy to very spicy). I have used round variety of red chilli for home style Sambar Powder(but you can replace it with regaular chillies too) and the long variety of red chilli for Traditional Sambar Powder. Bydagi & Kashmiri Chillies can also be used individually or with a mix of one or more variety and both of them give excellent colour and are less spicy. 
    • Lentils or Dal: Toor Dal, Urad Dal and Chana Dal are added in equal proportions makes the base of Sambar Powder. Dals influence the taste &colour of Sambar powder. If you do not have urad dal, skip it and increase the other two dals by that quantity. Toor dal and Chana dal is not advisable to be skipped.
    • Coriander / Dhaniya: Coriander seeds is another key ingredient in Sambar Powder. Coriander seeds have a great flavour when crushed and thus the sharp differentiating taste of Sambar Powder.
    • Fenugreek / Methi: Fenugreek seeds gives aroma & nutty, slightly bitter taste to Sambar Powder. Do not use fenugreek more than prescribed quantity as it will make the Sambar bitter.
    • Black pepper or Kali Mirch or Pepper Corn : gives the sharp spicy taste to the Sambar Powder. It helps in digestion and weight loss by improving the metabolism of the body. It also helps to reduce cough and has anti-diarrhoeal properties. 
    • Cumin : also called as Jeera adds earthy, warming and aromatic flavours to Sambar Powder. Jeera also aids in building up our immunity and has anti-bacterial properties.
    • Mustard : Adding mustard is this sambar powder recipe’s speciality as I havent seen many of them adding mustard in sambar powder. Mustard have anti-inflammatory properties and aids in digestion.
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    What we can make with Sambar Powder?

    Of course Sambar!  It can be added for Kuzhambu, Kootu, Poriyal and as a replacement for Kuzhambu Milagai Thool & Curry Masala Powder when you run out of stock with them!

    Sambar Powder – Homestyle & Traditional method

    • Homestyle Sambar Masala: Sometimes we do not need answers to all the questions and we are comfortable with it. Especially question like: Why I make Sambar for the 4th time in this week when it is barely Wednesday? Sambar made with my Mom’s sambar powder recipe gives that emotion. This Sambar powder recipe is from my mother’s handwritten book which was originally passed over orally for generations together.
    • Traditional Method Sambar Podi: Iyengar style Sambar podi is famous in South India. Sambar Podi is slightly different from the regular sambar powder with ingredients & the quantity of ingredients.

    I have shared both the versions of Sambar Powder for you to try at home and take the home with surprise by the different tastes of sambar each time that keeps them happy even when you make sambar 7 days in a week.  

    Is Sambar Powder necessary for making Sambar?

    Not necessarily – however having sambar powder handy at home reduces the effort in making sambar all time. We can grind all the spices fresh each time to make Sambar but who would not want to save time unless you are making it big for marriage like function! Make sambar easily with sambar powder.

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    If you have any more questions about this Sambar Powder Recipe   do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Sambar Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Sambar Powder | Sambar Masala | Sambar Podi

    Sambar Powder is a masala blend of lentils & spices that makes Sambar divinely delicious. Sambar Powder is a handy masala common in most of South India households stocked to make Sambar effortlessly, makes sambar flavourful & tasty too.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings25 grams
    AuthorSharmilee J

    Ingredients

    • 3 cups red chillies 225 gms
    • 3/4 cup coriander seeds 55 gms
    • 1 tbsp fenugreek seeds
    • 1/4 cup urad dal 55 gms
    • 1/4 cup toor dal 55 gms
    • 1/4 cup chana dal 50 gms
    • 1/8 cup pepper corns 20 gms
    • 1/8 cup jeera 15 gms
    • 1 tbsp mustard seeds

    Instructions

    • Measure and keep the ingredients ready.
    • First dry roast red chillies along with urad dal till dal turns golden brown and chillies turn slightly browned and crisp,transfer to a plate.
    • Dry roast pepper until crisp,Transfer to plate.
    • Dry roast coriander seeds until golden and aromatic, transfer to a plate and set aside.
    • Dry roast fenugreek seeds until golden, transfer to plate.
    • Next dry roast jeera followed by toor dal until golden brown.Transer to plate.
    • Then dry roast chana dal.
    • Roast till golden brown, set aside.
    • Finally add mustard seeds let it splutter, transfer to the plate and set aside and cool down completely.
    • Transfer the roasted ingredients to a plate and cool down.
    • Transfer the ingredients to a mixer jar.
    • Grind it a fine powder.
    • Allow it to cool down and then store in a clean airtight container.
    • Fresh aromatic sambar powder ready!

    Video

    Notes

    • Adjust red chillies according to your spice level – 3 cups can be increased to 4 cups or more if you prefer Sambar powder to be spicy.
    • Adding hing is purely optional, add a tsp along with mustard seeds if you are adding hing.
    • The colour of the powder largely depends on the red chilli variety.Also always fry red chillies along with the dal to avoid blackening…if the red chillies turn dark/black then it will affect the colour and taste of the sambar powder too.
      If you are grinding in bulk you can give it to flour mill for grinding which will give a more fine powder too.
    • Roasting turmeric sticks helps in breaking easily so I roasted it, that step is purely optional.
    • Make sure you cool down completely before you grind it.Also after grinding let it cool down before you store.
    Nutrition Facts
    Sambar Powder | Sambar Masala | Sambar Podi
    Amount Per Serving (20 g)
    Calories 42 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Sodium 6mg0%
    Potassium 132mg4%
    Carbohydrates 8g3%
    Fiber 3g13%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 193IU4%
    Vitamin C 27mg33%
    Calcium 43mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Sambar Powder

    1.Measure and keep the ingredients ready. First dry roast red chillies along with urad dal till dal turns golden brown and chillies turn slightly browned and crisp,transfer to a plate. If dry red chillies is roasted seperately it may get burnt easily so always roast it along with any dal.

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    2.Dry roast pepper until crisp, let it crackle then transfer to the same plate and set aside.

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    3.Dry roast coriander seeds until golden and aromatic. Transfer to the same plate and set aside.

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    4.Dry roast fenugreek seeds until golden. Transfer to the same plate and set aside.

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    5.Next dry roast jeera until golden brown. Transfer to the same plate and set aside.

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    6.Then dry roast chana dal until golden brown. Transfer to the same plate and set aside.

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    7.Dry roast toor dal until golden. Transfer to the same plate and set aside.

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    8.Finally add mustard seeds let it splutter, transfer to the plate and set aside.

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    9.Cool down the roasted ingredients completely.

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    10.Transfer the ingredients to a mixer jar.

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    11.Grind it to a fine powder.

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    12.Spread it over a plate to cool down and then store in a clean airtight container.

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    Fresh aromatic sambar powder ready!

    Expert Notes

    • Adjust red chillies according to your spice level – 3cups can be increased to 4 cups or more if you prefer Sambar powder to be spicy.
    • Adding hing is purely optional, add a tsp along with mustard seeds if you are adding hing.
    • The colour of the powder largely depends on the red chilli variety.Also always fry red chillies along with the dal to avoid blackening…if the red chillies turn dark/black then it will affect the colour and taste of the sambar powder too.
    • If you are grinding in bulk you can give it to flour mill for grinding which will give a more fine powder too.
    • Roasting turmeric sticks helps in breaking easily so I roasted it, that step is purely optional.
    • Make sure you cool down completely before you grind it.Also after grinding let it cool down before you store.

    Storage

    Sambar Masala loses flavour and aroma through evaporation when exposed to too much of light, air so store in airtight container and preferably in a glass container. You can scale up or down the recipe depending on your needs!

    Sambar Powder quantity prescribed in this post lasts for about 6 months for us with usage of at least 2 times a week. I usually transfer half of it to a separate container and store it for later use sometimes I refrigerate it. For daily use I use a small container in the kitchen.

    Sambar Podi keeps well even for a year, may be after 4-5 months you can refrigerate it.

    FAQs

    1.What is Sambar Powder?

    Sambar Powder is a masala blend of lentils & spices that makes Sambar divinely delicious.

    2.How do you make Sambar Powder?

    Dry roast spices, lentils, chiili separately and grind them in mixer grinder to make Sambar powder. Alternatively you can sun dry them until crisp and grind it too but roasting gives more flavour.

    3.Is all the spices & dals mandatory for making sambar powder?

    Yes – use prescribed ingredients which gets tasty sambar. If you are running out of stock, you can skip urad dal, cumin, turmeric and mustard. Additionally you may use hing, roasted curry leaves. Also you can add powders if you do not have in seeds form. You can also add desiccated coconut to make it tastier, but the shelf life comes down by half!

    4.Is there any specific variety of red chilli that is used for Sambar powder?

    You can use bydagi, Kashmiri chilli or round variety of red chilli for making sambar powder.

    5.Why my Sambar powder is too dark?

    If any of the spices / dals are over roasted or added with too much of chilli, the sambar powder will be too dark. If it has to with the colour of the red chilli, you need not worry.

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    Sambar Powder – Traditional Iyengar Style

    Amma’s sambar powder recipe posted above is the one I’ve been following all these days which I’ve already posted. I always wanted to try the brahmin / iyengar version of sambar powder as I’ve heard its different and aromatic. I couldn’t get hold of a brahmin version of sambar powder recipe so kept searching but finally last week my search ended….I bought virali manjal(turmeric sticks) just for this recipe sake but was skeptical how to grind it at home as am sure it will get stuck in the mixie when its added as such…..When I was telling this to amma she suggested to coarse grind it using mortar and pestle then add it with other ingredients….and the idea worked too .

    sambar powder iyengar stylePin

    I tried making sambar yesterday and loved it to the core…it has a different flavour and I felt it was more like the sambar served in marriages, Now I am happy that I have 2 versions of sambar powder recipe as record.

    Sambar Powder RecipePin

    Ingredients

    1/4 kg dry red chilllies
    100 gms coriander seeds
    50 gms channa dal
    50 gms toor dal
    50 gms urad dal
    50 gms pepper corns
    25 gms fenugreek seeds
    50 gms turmeric sticks(Virali Manjal)

    Note* – I halved the recipe and tried

    Method:

    1. Measure all your ingredients(I halved the orginal recipe).Dry roast red chillies till the chillies turn crisp,Set aside..Dry roast coriander seeds till golden brown,Set aside to cool down.Sambar Powder Recipe - Step1Pin
    2. Then dry roast toor dal, urad dal, chana dal each seperately till golden brown and set aside.
      Sambar Powder Recipe - Step2Pin
    3. Dry roast fenugreek seeds for 2mins,Set aside.Dry roast pepper corns till nice aroma rises and till the spluttering stops.Dry roast turmeric sticks for a minute.
      Sambar Powder Recipe - Step3Pin
    4. Collect all the ingredients and let it cool down.Using a hand mortar and pestle coarse grind the turmeric sticks.Sambar Powder Recipe - Step4Pin
    5. Now add all the roasted ingredients along with the turmeric mixture and grind to a fine powder.Spread in a plate and set aside to cool down.Sambar Powder Recipe - Step5Pin

    Store in an airtight container.

    Notes

    • If you are adding turmeric powder add it as such for grinding no need to roast.
    • Roasting turmeric sticks helps in breaking easily so I roasted it, that step is purely optional.
    • I prefer adding turmeric sticks as it gives such a nice aroma, am sure that will be missing if we use turmeric powder.
    • Keeps well even for a year, may be after 4-5 months you can refrigerate it.
    • This sambar powder gives a yellow hue color because of the turmeric sticks.
    • Make sure you cool down completely before you grind it.Also after grinding let it cool down before you  store.
    • You can even sundry the ingredients till crisp and then give for grinding.
    • I used my dry mixer for grinding at home.If you are making in bulk then you can choose to give it in mill for grinding.
    sambar powder iyengar stylePin
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    Filed Under: Homemade at SharmisPassions, Homemade Podis, RandomPosts, Recent Posts, Trending Recipes

    Reader Interactions

    Comments

    1. RAKS KITCHEN

      May 27, 2011 at 11:08 am

      Pretty clicks as usual and the jar is so cute 🙂

      Reply
    2. Paaka Shaale

      May 27, 2011 at 11:41 am

      Loved the recipe and the shots. No wonder your mom's Sambar powder is such a hit 🙂

      Reply
    3. Rinku Naveen

      May 27, 2011 at 12:01 pm

      Toor dal and Chana dal is an interesting addition. Sure to try this one 🙂

      Reply
    4. Hari Chandana

      May 27, 2011 at 12:08 pm

      Wowwwwwwwwwwwwwww.. Amazing pictures dear.. love the presentation too.. thanks for sharing !!
      Indian Cuisine

      Reply
    5. Ambreen

      May 27, 2011 at 12:21 pm

      Wow, awesome recipe & beautiful clicks! Thanks for visiting me & leaving nice comment 🙂

      Reply
    6. RedChillies

      May 27, 2011 at 12:25 pm

      You know I am so lazy, I get the MTR sambhar powder or a local brand one. I need to ppush myself to make it at home. Amma's sambhar and powders are the best aren't they?nice pictures. Have a good weekend 🙂

      PS: Cannot wait to see the oats appam recipe.

      Reply
    7. Shireen Sequeira

      May 27, 2011 at 1:32 pm

      Phew! Finally I got a good recipe for home made Sambhar powder, thanks Sharmi! Going to try it this weekend!

      Reply
    8. Suja

      May 27, 2011 at 1:54 pm

      Nice podi,thanks for sharing..wonderful clicks dear..lovely presentation.

      Reply
    9. Cilantro

      May 27, 2011 at 2:13 pm

      I like the homemade podi too. I make sambhar for my daughter, she loves having with dosai & idli. Amma`s recipes are always the best.

      Reply
    10. Divya Kudua

      May 27, 2011 at 3:26 pm

      I remember amma making Sambhar powder from scratch during our childhood days.Now of course,with so many good brands of Sambar podi available in the market,she doesn't make it anymore.Love the clicks,esp the jar!

      Reply
    11. Torviewtoronto

      May 27, 2011 at 3:52 pm

      deliciously done sambar powder looks wonderful

      Reply
    12. Happy Cook / Finla

      May 27, 2011 at 4:08 pm

      I agree with Divya, my mom used to make them from scratch too and my eldest siser does the same too, but i always use shop bought ones, even though nothing can beat home made powders, this looks so so good.

      Reply
    13. Kalpana Sareesh

      May 27, 2011 at 4:14 pm

      i get sambar powder from ambika depot shd sure try this nice color…

      Reply
    14. Sanjeeta kk

      May 27, 2011 at 4:15 pm

      Lovely color for the sambhar powder!

      Reply
    15. aipi

      May 27, 2011 at 4:22 pm

      Homemade masalas are unbeatable! A great post with beautiful pictures!
      US Masala

      Reply
    16. Priya

      May 27, 2011 at 4:40 pm

      Naanum mittuvum ore katchi, sambar na yennakum Uyir..Needless to say i cant survive with this powder..lovely clicks..

      Reply
    17. Laavanya

      May 27, 2011 at 4:44 pm

      I use sambar powder for everyting.. not just sambar… Must try your version sometime.

      Reply
    18. Radhika @ foodfor7stages

      May 27, 2011 at 4:54 pm

      I am so babied by my Mom's sambar that I have started making the podi it at home. Just love the way kitchen smells when we roast and grind them. Lovely pics as everytime.

      Reply
    19. Kalyani

      May 27, 2011 at 4:57 pm

      homemade is really good and fresh …. lovely pictures sharmilee ……

      Reply
    20. Swathi

      May 27, 2011 at 5:25 pm

      Sambhar podi looks perfect.

      Reply
    21. simply.food

      May 27, 2011 at 6:34 pm

      Home made spices are so much better than shop bought ones.

      Reply
    22. Vardhini

      May 27, 2011 at 7:42 pm

      Love the jar, spoon, pictures and of course the sambar podi too. Makes it easy to whip up sambar in a jiffy.

      Vardhini
      VardhinisKitchen

      Reply
    23. Madhavi

      May 27, 2011 at 9:12 pm

      Thanks for the recipe…Sambar powder looks super!!

      http://vegetarianmedley.blogspot.com/

      Reply
    24. Krithi's Kitchen

      May 27, 2011 at 9:50 pm

      Yours pics are always very beautiful… loving 'em..
      http://krithiskitchen.blogspot.com
      Event: Serve It-Chilled

      Reply
    25. jeyashrisuresh

      May 28, 2011 at 12:41 am

      nice version of sambhar powder and beautiful clicks as always

      Reply
    26. miri goes phishing!

      May 28, 2011 at 6:30 am

      wow…wat lovely presentation….look so rich…hands down sambar is my fav curry….but i have never made the powder at home…would love to give this a try….

      Reply
    27. Sushma Mallya

      May 28, 2011 at 10:40 am

      Lovely pics…sambar powder tht to home made is always the best!

      Reply
    28. Angie's Recipes

      May 28, 2011 at 4:54 pm

      This is new to me. Thanks for sharing the family recipe.

      Reply
    29. Lucy Lu

      May 29, 2011 at 5:17 pm

      amazing pictures 🙂 and it looks great i love the color! 🙂

      Have a great weekend,
      Lucy,

      Reply
    30. Rekha shoban

      May 30, 2011 at 4:05 am

      nice click n presentation! nice sambar powder!

      Reply
    31. Nithya

      May 30, 2011 at 6:45 am

      Fantastic clicks. I just love the second one a lot 🙂 Nice version of sambhar podi too 🙂

      Reply
    32. Plateful

      May 30, 2011 at 1:41 pm

      A staple ingredeint in south Indian kitchens. Thanks for sharing your mom's authentic recipe with us — I'll try it soon!

      Reply
    33. Jayanthi

      October 25, 2011 at 9:00 am

      Finally Home Made Sambhar Powder
      Is it 4 cups of red chili ??

      Reply
    34. Sharmilee! :)

      October 25, 2011 at 9:42 am

      @Jayanathi : Yes yes it is 4cups only we use long red chilli variety and it is less spicy so the sambar powder will not be very spicy, go ahead 🙂

      Reply
    35. Manju

      November 17, 2011 at 10:45 pm

      Hi Sharmilee, I see urid dal in the picture not in the recipe Please reply

      Reply
    36. Sharmilee! :)

      November 18, 2011 at 1:21 am

      @Manju : Just noticed I've missed it, now added it. Thanks for noting down and letting me know!

      Reply
    37. Anonymous

      January 26, 2012 at 1:20 am

      How to measure Red chilli exactly in cups?. Can you please tell it in grams?

      Reply
      • Sharmilee! :)

        January 26, 2012 at 2:49 am

        I use only measuring cups and am really not sure of the gram measures here.. But you easily measure red chillies in cups as you measure the other ingredients..

        Reply
    38. Anonymous

      January 26, 2012 at 11:27 pm

      hardly 10 chillies fit in the cup. DO we have to break it and measure?

      Reply
      • Sharmilee! :)

        January 27, 2012 at 2:39 am

        No I didnt break the chillies…My 1 cup holds 250ml

        Reply
    39. Srileka Arul

      March 22, 2012 at 6:24 am

      Hi Sharmi, Ur photography is awsome…
      and u said corrieander 1.5 cups what it means is that i should take 1 1/2 cup or something

      Reply
    40. Sharmilee! :)

      March 22, 2012 at 8:25 am

      @Srileka : Thank You! Yes it is 1 and 1/2 cups

      Reply
    41. beena

      April 02, 2012 at 9:18 am

      must try & store this ! my hubby loves sambhar so this one seems like a must try… thanks 🙂

      Reply
    42. maya v k

      May 07, 2012 at 10:24 am

      thanks a lot for sharing ur mothers sambar podi receipe. It was a hit. Good work. Plz give the receipe of your ammas biriyani receipe also.

      Reply
    43. sweetpea

      September 01, 2012 at 4:51 am

      hi, do you wash the dals with water before dry roasting it? thanks for sharing your recipes.

      Reply
    44. Sharmilee! :)

      September 01, 2012 at 7:38 am

      @SweetPea : No no just dry roast dont wash it…

      Reply
    45. Amruta Gupte-Ghodke

      September 17, 2012 at 5:18 pm

      hi … i don't have coriander seeds,but instead i have coriander powder. Can i use it ? if yes what should the quantity be ?

      Reply
    46. Sharmilee! :)

      September 18, 2012 at 5:54 am

      @Amruta : Coriander seeds used will give the powder a great flavour…so I suggest you to use the seeds

      Reply
    47. Megha

      June 18, 2013 at 3:38 pm

      Hi Sharmi,

      I have not tried it yet, but had a question – is this version good with idli/sambar only and not with rice? Am asking coz I have couple of tamil friends who had one version for tiffins and a different one for rice. Dont remember the difference though.

      Thanks!

      Reply
      • SHARMILEE J

        June 18, 2013 at 3:43 pm

        This sambar powder is mainly for lunch sambar….usually for tiffin sambar we dont use sambar powder or make instant roast and ground powder….but no harm you can use this powder for tiffin sambar too….Attimes I have used this too and it tastes great.

        Reply
    48. Sowndarya Lakshmi

      December 01, 2013 at 1:06 am

      Hi Sharmi

      Can we prepare sambar powder using mixie too? As i have seen our elders going for flour mill to grind the powder. Does the quality still remain the same? Thank u

      Reply
      • SHARMILEE J

        December 01, 2013 at 12:22 pm

        Quality remains the same only…the only thing is that if we use mixer it will be a little coarser, when given in mill we get fine powder.But for smaller quantity we can grind using mixer itself.

        Reply
    49. Sharmila Anbalagan

      April 08, 2014 at 3:53 pm

      Hai Sharmi

      Your blog gives a detailed description of the procedure with pictures…Great….In step -3 of the above method, the description says Coriander leaves.. It was bit confusing for a moment.. but then,the picture goes perfect with the coriander seeds…So, its Okay..

      wonderful work….. Keep going!!!

      Reply
      • SHARMILEE J

        April 08, 2014 at 4:07 pm

        Oh that was a typo…have corrected it now 🙂

        Reply
    50. Liang

      April 16, 2014 at 3:02 pm

      Hi,
      I was about to make the sambar powder but wanted to ask if I need to soak the ingredients for 6-7 days under the sun and then start the preparation.

      Reply
      • Geeta

        November 25, 2022 at 6:34 pm

        Do you need to wash and dry the chillies and corriander seeds?

        Reply
        • Sharmilee J

          November 30, 2022 at 4:33 am

          No need if its clean..we can just pick out the specks before roasting

          Reply
    51. V

      September 04, 2014 at 12:54 am

      Very nice powder. I tried it and tasted delicious ! This is the first time I made any kind of sambhar powder. And I am very happy with the results 🙂

      Reply
    52. Jonathan Kandell

      December 11, 2015 at 4:42 pm

      This is a truly excellent sambar powder recipe, and I've shared it with friends. Tell your mom she's made converts! The most unusual thing is it has no turmeric, but of course that can be added to the dal. Mine didn't look as orange as yours in the photo, probably because I only added 10% as many chiles. (I'm american.) I'm not used to roasting each ingredient separately, and have been lazy with just tossing them all in together, but I'm a convert. Again, thank you.

      Reply
    53. Bindu Valsala

      August 02, 2016 at 6:33 am

      Hi sharmi,
      I am a regular reader of your blog and your recipes turns out to be good.However when I tried your recipe for sambar powder it turned out too spicy when I made sambar with it and couldnt consume only.I had used 3 cups of long variety red chillies not the kashmiri chilli which could be the reason.pls let me know if there is any solution to reduce the spiciness of the powder like adding any dal?

      Reply
      • SHARMILEE J

        October 27, 2016 at 12:57 pm

        Guess it depends on the red chilli variety…may be reduce it next time

        Reply
    54. Manju

      September 12, 2017 at 4:37 pm

      Hi Sharmi great sambar powder recipe. How to measure coriander seeds (3/4) cups?
      Thanks
      Manju

      Reply
      • Sharmilee J

        October 19, 2017 at 7:48 am

        I just measured in my measuring cup only

        Reply
    55. Deethu Krishnan

      February 22, 2018 at 1:32 am

      Awesome!! My husband is a big fan of sambar made using this podi. Amazing!!! Keep posting such great authentic recipes!!!

      Reply
    56. Neeraja Rao

      March 17, 2018 at 3:48 pm

      Thank you. If hing is to be added, is it 1 tsp of hing powder or the solid form that you meant? Please reply

      Reply
      • Sharmilee J

        April 26, 2018 at 9:42 am

        you can use 1 tsp hing powder too

        Reply
    57. Nisha

      April 08, 2018 at 8:38 am

      Hi,
      Is the mustard seeds only 1/2 tbsp? Looks a lot more. Please help.

      Nisha

      Reply
      • Sharmilee J

        April 26, 2018 at 9:18 am

        Yes yes it was a typo its 1 tbsp thanks for noting and letting me know 🙂

        Reply
    58. Suganya Prasaad

      June 09, 2020 at 11:53 pm

      I made this yesterday, as I couldn’t get my podi stock from my mom this time. Mom’s recipe is almost same, still I followed yours as I wanted exact measurements. It turned out so so good.. today’s sambhar is just heavenly. Thank you for this recipe Sharmi. I’m a follower of your blog since a long time but this recipe is definitely close to my heart now as I wasn’t thinking this day would come when I had to grind my own podis. I was so used to getting from mom since the day I got married. This is new normal and I’m glad I could make it like her version. Well almost there! Gives me a lot of confidence though, to grind everything on my own from now on!! Have a good day Sharmi.

      Reply

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