Sambar Powder

10 Apr

Sambar Podi


Coriander Seeds 1 cup
Dried Red Chiles 1 – 1 1/2 cup
Black Peppercorns 1 tbsp
Cloves 1 (optional)
Cumin Seeds 1 tbsp
Cinnamon 1 – 1 1/2 inch stick
Toor Dal 2 tbsps

Method of preparation:

Heat heavy bottomed skillet on medium-high heat.
Roast each ingredient seperately until aromatic and change color.
Grind all ingredients in a mixture into fine powder.
Store tight and refrigerate for further use.

Notes: Some sambar mixtures also call for fenugreek seeds, sesame seeds, mustard seeds, tamarind, turmeric… It completely depends on how you make your sambar.

5 Responses to “Sambar Powder”

  1. Mythreyee April 10, 2008 at 11:44 am #

    I have not added toor dal or cloves to sambar powder. Instead, we add only channa dal. We add cooked toor dal only while preparing the sambar. Must try your recipe one day. Thanks for the recipe.

  2. anusharaji April 10, 2008 at 3:06 pm #

    toor, chana, urad.
    some mixtures call for all three
    but anyone vl do
    n cloves is my granny touch. never seen anyone adding it to sambar.

  3. janhvi mishra May 13, 2009 at 2:07 am #

    the powder is enhanced sambher taste, is some other sambher powder method hv u

    • anusharaji May 16, 2009 at 9:52 am #

      vl post a different sambar mix soon

  4. bhagya February 21, 2010 at 5:39 pm #

    Hello raaji…Yesterday eenaud lo mee article chusanu.
    It is so great….

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