Sambar Masala Powder is the heart of every delicious South Indian sambar. This aromatic blend of roasted spices gives sambar its signature taste – a perfect balance of heat, tang, and fragrance. Making it at home ensures freshness, purity, and customization according to your taste. In this post, you’ll learn how to make sambar powder step-by-step, along with tips for storage and usage.
Why Make Sambar Masala Powder at Home?
While store-bought versions are convenient, homemade sambar powder has unmatched freshness. You can adjust the spice level, ensure there are no preservatives, and enjoy the authentic aroma of freshly roasted ingredients. Plus, you’ll be making a multi-purpose spice blend that can enhance other dishes like Poricha Kuzhambu or Tambdi Bhaji.
Ingredients for Sambar Masala Powder
| Ingredient | Quantity |
|---|---|
| Coriander seeds | 1 cup |
| Dry red chilies (byadagi for color) | 15–18 |
| Toor dal (pigeon peas) | 2 tbsp |
| Chana dal (Bengal gram) | 2 tbsp |
| Urad dal (black gram) | 1 tbsp |
| Fenugreek seeds (methi) | 1 tsp |
| Black peppercorns | 1 tsp |
| Cumin seeds | 1 tbsp |
| Curry leaves | 10–12 |
| Turmeric powder | 1 tsp |
| Asafoetida (hing) | ¼ tsp |
| Oil (for roasting) | 1 tsp |
Step-by-Step Recipe for Sambar Masala Powder
Step 1 – Roast the Ingredients
- Heat a pan on medium flame.
- Add coriander seeds and dry roast for 2–3 minutes until aromatic.
- Transfer to a plate to cool.
Step 2 – Roast the Lentils
- In the same pan, add toor dal, chana dal, and urad dal.
- Dry roast until golden brown.
- Remove and cool.
Step 3 – Roast the Spices
- Add a few drops of oil.
- Roast fenugreek seeds, cumin, black pepper, and dry red chilies until fragrant.
- Add curry leaves and roast until crisp.
Step 4 – Add Hing & Turmeric
- Turn off the heat and quickly mix in asafoetida and turmeric powder.
Step 5 – Grind into Powder
- Once all ingredients have cooled, grind them into a fine powder.
- Store in an airtight jar.
Tips for Perfect Sambar Masala Powder
- Use byadagi chilies for rich color without excess heat.
- Roast ingredients separately to avoid burning.
- Always cool before grinding to prevent moisture.
How to Use Sambar Masala Powder
- Add 2–3 teaspoons to your sambar during cooking.
- Can also be used in rasam, vegetable curries, or lentil stews for a flavor boost.
Storage & Shelf Life
- Store in a cool, dry place.
- Lasts up to 3–4 months in an airtight container.
- For longer shelf life, store in the refrigerator.
Serving Suggestion
Pair your freshly made sambar with steaming hot idlis, crispy dosas, or fluffy rice.
For a complete South Indian meal, try serving it alongside Tambdi Bhaji Recipe or Poricha Kuzhambu Recipe.
Final Thoughts
Once you try this authentic sambar masala powder recipe, you’ll never go back to store-bought. The fragrance of freshly roasted spices will take your sambar game to the next level.
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