Sambar Powder Recipe, How to make Sambar Masala | Homemade Sambar Masala Powder

Homemade Sambar Powder recipe with step by step photos - This is a combination of aromatic spices dry roasted and ground together to prepare this flavorsome powder. This powder is used to prepare a popular South Dish – Sambar.

Sambar powder is the essential spice mix that you will always find in every south Indian homes. Every homes has their own version of making it, and today I am sharing my mom-in-law recipe and my blogger friend recipe. So its a combo of both the recipes. This is also called sambar masala or podi.

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

  •     No preservatives,
  •     Unique Aroma and
  •     WONDERFUL taste
I made this sambar powder this single jar which you seen in pictures. Because at my we usually don't eat sambar regularly, once in a week. If you are making in a regular base they you may consider make a larger batch of sambar powder.

Just store in a air-tight container. For that, you can just double all the quantity of ingredients.

This recipe is very simple just dry roast all the ingredients except turmeric powder, hing and blend it into a blender and keep it in a air-tight container for future use. You can use this masala with up to 8 months. Till 7 to 8 months month, it stays fresh. 

I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it.

In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Renu Agrawal who blogs at

She is just awesome baker and a very sweet person, she has lots of bread & cakes recipes in her blog which I really liked it..loved so many baking recipes, Do check her blog for more delicious recipes. Thanks Renu for this wonderful and aromatic sambar masala recipe.

This is my 4th recipe under this challenge
First recipe - Green Gram Dosa with peanut chutney
Second - Eggless Carrot Cake
Third - Shortbread Jam Thumbprint

I have just added mustard seeds more on this recipe and rest of the ingredients are same with my partner recipe. I love mustard seeds in south-indian dishes, so I added into my masala recipe.

Check out other homemade spice powders recipe

barbeque masala
tandoori masala
chole masala
thandai masala

Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Masala / Indian spice
Cuisine: South-Indian
Recipe adapted from cookwithrenu

Ingredients :

16 whole dry kashmiri red chilli / lal mirch, adjust to your spice level
Coriander seeds / dhaniya seeds - 1/2 cup
Toor dal/Arha ki dal(Pigeon peas) - 1/4 cup
Chana dal(Split Yellow Lentils) - 1/8 cup (approx 2 tbsp)
Urad dal(Split White Lentils) - 1/8 cup (approx 2 tbsp)
Cumin seeds / jeera - 1 tsp
Fenugreek seeds / Methi dana - 1 tsp
Mustard seeds / rai - 1/2 tsp
Handful of curry leaves / kadi patta
Black pepper / whole kali mirch - 1 tsp
Turmeric powder / haldi - 1 tsp
Asafoetida / Hing - 1/4 tsp

Preparation Method :

1. Firstly gather all the ingredients, measure it out using with measuring cups or spoons and then we need to dry roast all the ingredients one by one.

2. Start with coriander seeds, take a thick bottomed pan add 1/2 cup of coriander seeds. Dry roast on low-medium flame till they turn aromatic. Stir constantly till they are aromatic and you notice a slightly change in color. 

3. Remove in a bowl and allow to cool completely.

4. Next roast the dried red chillies, keep stirring till they are slightly dark in color. Remove in above same bowl and cool it out.

5. Next roast the chana dal, keep stirring and roasting for even browning. Remove them to the same bowl.

6. Next roast the curry leaves till they are crisp and no more moisture left. Remove them to the same bowl.

7. Next roast the toor dal, keep stirring and roasting for even browning. Remove them to the same bowl.

8. Next roast the urad dal, keep stirring and roasting for even browning. Remove them to the same bowl.

9. Next add mustard seeds to the pan. Once they start popping, remove it.

10. Then add fenugreek seeds(methi dana) till light brown.

11. Next add black peppercorns. Roast till they are aromatic and remove from the pan.

12. Next the cumin seeds, till they are aromatic. Do not roast too much.

 13. Add turmeric powder and hing. Mix all the ingredients together. 

14. Once cooled, transfer to the blender and now blend to fine and smooth powder.

15. Remove that powder in a bowl, while grinding it may become slightly warm and allow to cool completely.

16. Finally, sambar powder is ready, store  in a air tight container and use to prepare sambar recipes.

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Happy Cooking & Enjoy !!


  1. Home made powders are always more flavourful..Even I make them at home. Sambar powder looks so nice.

  2. The aroma of sambar simmering away with the freshly ground masala is unbeatable. Loved the recipe.

  3. Such a flavorful and aromatic spice mixture. Its a no fuss recipe. Homemade masalas are the best.

  4. Jolly thank you for choosing this recipe. Is it not best to have homemade sambar masala. Loved your pics specially the spice box one.

  5. Every household has their own recipe for sambhar powder and they are so distinct. I love to try different recipes. This is the only masala powder that I still bring back from India. I will give this a try soon!

  6. Homemade spice powders are always better than and enhance the taste of the dishes much better than the store bought one. I loved the clicks so beautifully captured!!

  7. This powder sounds so flavouful. Can imagine the flavour of the sambar made with this powder. Lovely

  8. There is no match to the home- made spice powders and this Sambar masala sounds absolutely aromatic and I am sure it would add great flavors to the sambar.

  9. So beutiful presentaion you have :) Homemade masala powder are always a hit option in termsof flavor for me. I am sure you also love this

  10. Always use store bought sambar masala but now I have a full proof recipe. Bookmaking it. Thanks for sharing.

  11. I make sambar at least once a week ..This homemade sambar powder is awesome to use than any store bought sambar powder.

  12. Nothing can beat the freshness of homemade masala powders. surely this sambhar powder will add extra flavors and aroma to the recipe. I too started making these fresh masala powders at home. Looking perfectly grind and totally in love with the post.

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