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    Home » Homemade

    Sambar powder recipe, South Indian sambar powder

    June 28, 2013 by Raks Anand 69 Comments /

    South Indian sambar powder recipe 2 versions, 2 recipes. Grind your own universal masala powder that can be used for all curry, kootu and of course Sambar and for all south Indian curries and gravies.

    sambar powder recipe

    This is a long time pending post. I have got many requests to post sambar powder recipe that I use in most of my cooking. Have ignored those, but its high time I share this as a post.

    This is very very useful and handy for the preparation of everyday sambar and other dishes. I make a paruppu rasam too with this powder.

    Jump to:
    • Sambar
    • Kuzhambu
    • Sambar powder recipe
    • Method

    On our daily basis in our day to day life, we call it as milagai thool, we call the pure chilli powder as vara milagai thool which means plain red chilli powder.

    I would say our sambar powder is a universal curry powder. I use it (very very little) for an extra punch in my Biryani and Paneer butter masala too.

    Some may find it weird, but it lends a great flavour to these. After all this is nothing but mainly dhaniya (coriander seeds) and red chillies, which we use separately in other recipes, so I replace those with sambar powder.

    Many of us don’t know the multi purpose use of it, but I find it very very very useful to me. And always treasure this when MIL and mom gives it when ever I visit them.

    sambar powder recipe

    And not to mention about the bucks we save by grinding this bulk and use. When we buy store bought sambar powder, its expensive if we compare to this method.

    My mom and MIL both have their own recipe for sambar powder. Both are excellent on its own way, I will never say this is better than that.

    And obviously, both of them follow different method to make sambar, not big difference, only the ingredient ratio is a little bit different.

    Few of my relatives and friends have asked for the recipe of this sambar powder, so here is the most treasurable sambar powder recipe. Both Mom’s version and MIL’s Version.

    Sambar

    • Keerai sambar
    • vendakkai sambar
    • Mango sambar
    • Broad beans sambar
    • Cluster beans sambar

    Kuzhambu

    • Kariveppilai kuzhambu
    • Kondakadalai kuzhambu
    • Mochakottai kuzhambu
    • Poondu kuzhambu
    • Vathal kuzhambu
    • Karamani kuzhambu
    sambar powder

    Sambar powder recipe

    Recipe Cuisine: Indian  |  Recipe Category: Condiments
    Prep Time: 30 mins    |  Processing time: 15 mins    |  Can be used for: 6 months

    Ingredients

    Red chillies (long red variety) - ¼ kg


    Coriander seeds (Dhaniya) - ½ kg


    Turmeric (long variety, we call it as virali manjal) You can use powder too - 50 gm


    Channa dal - 50 gm


    Toor dal - 100 gm


    Pepper (black,whole) - 50 gm


    Jeera - 25 gm


    Fenugreek seeds (vendhayam) - 50 gm


    Mustard (roasted) Optional - 1 tblsp


    Rice (raw rice) Optional - 1 tbslp

    Method

    1. First sun dry all the ingredients, chilli separately and all other ingredients separately.
    2. Then grind them in the mill (or mixer in batches) to a fine powder.
    3. Next, spread in clean broad plates or food safe papers, to cool down and stores in airtight containers.
    4. One large containder for bulk storage and one small in which you can transfer weekly for everyday use. By that way, even if we touch it with wet hands, it will get over soon and the large container sambar powder is saved.
    5. This can be used upto 5 months or even an year, depending upon how much we use. For kootu and poriyals for serving 4, add 1 teaspoon heaped while cooking the vegetables. For sambar serving 5-6, add 2 & ½ to 3 teaspoon of heaped sambar powder.
    2-sambar-powder-recipe

    Sambar powder recipe (Mom’s version)

    Red chillies (long red variety) - ¼ kg


    Coriander seeds (Dhaniya) - ¼ kg


    Turmeric (long variety, we call it as virali manjal) You can use powder too. - 50 gm


    Channa dal - 50 gm


    Toor dal - 50 gm


    Pepper (black,whole) - 50 gm


    Jeera - 20 gm


    Fenugreek seeds (vendhayam) - 50 gm



    Same like MIL, my mom also sun dries these ingredients and grinds in the mill and stores in bulk. Only few changes in my  mom and MIL’s version, mainly the coriander seeds ratio, my mom uses chilli and coriander seeds both in equal ratio and skips mustard and rice.

    Those are my MIL’s touch to her sambar powder. My mom’s sambar powder is needed less as chilli ratio is more in this, so only 1 & ½ teaspoon of sambar powder for serving 5 person, she uses 4-5 green chillies for sambar while frying onions..

    For poriyals and kootu, she adds only ¾th spoon of sambar powder.

    The moment when they bring the sambar powder ground in the mill freshly and spreads for cooling, the whole house smells great!

    Which talks about the quality of the sambar powder.

    Notes:

    • Do not use wet hands while handling the sambar powder, always use clean spoons.
    • Adding channa dal more in the above recipe will make the sambar overflow while boiling.
    6-sambar-powder-recipe

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    Reader Interactions

    Comments

    1. Nagalakshmi V

      June 28, 2013 at 7:18 am

      it's so interesting to note the subtle differences no? my mom makes it fresh before every time of use and MIL makes in bulk and stores it so i get it from her 🙂

      Reply
    2. niranjani kumaravel

      June 28, 2013 at 8:06 am

      same ingredients we use. extra thing we add dry sukku 5gm

      Reply
    3. niranjani kumaravel

      June 28, 2013 at 8:13 am

      same ingredients we use. extra thing we add dry sukku 5gm

      Reply
    4. Akila

      June 28, 2013 at 8:35 am

      My Mil used to prepare n send in kg to us... Yet to ask her recipe... Yours looks good...

      Reply
    5. Priyadharsini Kalaiarasan

      June 28, 2013 at 9:05 am

      same as my mom does. very nice..

      Reply
    6. Wer SAHM

      June 28, 2013 at 9:13 am

      very flavourful sambar podi... it must be a versatile podi too

      Reply
    7. ambika clyton

      June 28, 2013 at 10:27 am

      ambikaclyton

      my mom uses the same ingredients, in addition she adds roasted rice grains,dried curry leaves and asafoetida(not an powder one)slightly roasted. For extra fragrance she used to roast dhania and dals

      Reply
    8. Rachana

      June 28, 2013 at 11:14 am

      This recipe is bookmarked. Thanks for sharing such a helpful recipe.

      Reply
    9. Shreem

      June 28, 2013 at 11:38 am

      Thanks for the share. I can sense the aroma of the podi now....

      Reply
    10. Veena Theagarajan

      June 28, 2013 at 1:50 pm

      thanks for sharing.. nice recipe

      Reply
    11. AparnaRajeshkumar

      June 28, 2013 at 5:00 pm

      its always handy ! Most of my cooking it has a place irrespective of recipes it can north indian and south indian ! i do use 🙂

      Reply
    12. Saranya

      June 29, 2013 at 1:09 am

      Thanks for sharing..nice clicks

      Reply
    13. Deepa Krishnan

      June 28, 2013 at 5:16 pm

      Thanks for the recipie!! Can we grind the same at home mixie?? Unfortunately I do not have the option of grinding in mill 🙁

      Reply
    14. Asha Shivakumar

      June 28, 2013 at 10:54 pm

      Pictures are very good. I still get it from mum in law, gotto start making it at home.

      Reply
    15. Raks anand

      June 29, 2013 at 1:02 am

      Yes you can do that. But you should dry roast everything unless all are super crisp. Otherwise tough to get fine powder. Also you may need to sieve.

      Reply
    16. vatsala mohandass

      June 29, 2013 at 2:03 pm

      Mam i'm one of the regular visitor of your site. All your posts are too gôod. Helping me much in my kitchen. Thank you. One doubt in this sambar powder....... do we need not to roast the items?

      Reply
    17. Priya Suresh

      June 29, 2013 at 5:07 pm

      I cant survive without this sambar powder, my pantry will always have it.

      Reply
    18. bhama girish

      July 09, 2013 at 9:41 am

      Can pls tell the measurement in cups and spoons..

      Reply
    19. bhama girish

      July 09, 2013 at 9:41 am

      Can pls tell the measurement in cups and spoons..

      Reply
    20. Sudha

      July 10, 2013 at 2:55 am

      Hi,

      Same request as bhama girish's, would you be able to post the measurements in cups and teaspoons.

      Reply
    21. janu

      July 11, 2013 at 3:09 am

      Yeah please tel the measurements in cups and spoons

      Reply
    22. சாருஸ்ரீராஜ்

      July 12, 2013 at 6:16 am

      hai raji tried your mom's version .really it cames out well ,today i made murungakai sambar with this podi ,children enjoyed .thanks for your recepie

      Reply
    23. hemantha jayanti

      August 09, 2013 at 6:27 am

      i will try this recipe.it is good.

      Reply
    24. Raks anand

      August 16, 2013 at 10:48 am

      Will try to update later

      Reply
    25. Sarada Subramaniam

      August 20, 2013 at 1:52 pm

      Hi raks
      Can I dry roast all the ingredients on the gas top? I have not yet tried home made sambar powder...I am buying from outside...

      Reply
    26. Raks anand

      August 20, 2013 at 1:56 pm

      Sure, you can try that. Then grind in mixer and sieve if needed, you can grind the remaining again and mix it to the powder

      Reply
    27. Sarada Subramaniam

      August 20, 2013 at 3:53 pm

      That means I need to dry roast all the ingredients separately.,right? Thanks a lot.....

      Reply
    28. Raks anand

      August 20, 2013 at 3:56 pm

      You can do together as well.

      Reply
    29. Sarada Subramaniam

      August 21, 2013 at 10:36 pm

      Thank you......

      Reply
    30. Joy

      September 05, 2013 at 6:42 am

      Pls give measurements for smaller quantities. Would appreciate a lot. Thanks.

      Reply
    31. Uma Ganesh

      October 16, 2013 at 3:40 am

      Hi Raks anand the powder is awesome. Thank you so much

      Reply
    32. Uma Ganesh

      October 16, 2013 at 3:40 am

      Hi Raks, your sambhar powder is excellent to all the said recipies. Its awesome. Thank youso much

      Reply
    33. Audrey Aranha

      November 07, 2013 at 1:04 am

      hey will be trying this receipe

      i tried to do the ratio method so please see the list below for those who want smaller quantities: MOMs receipe.
      Red Chillies: 1/2 cup (tightly stuffed)
      Corriander Seeds - 1 cup
      Turmeric - 1.5 table spoon
      Channa Dal - 1.5 table spoon
      Toor Dal - 3 Tabale spoon
      Pepper - 1 table spoon
      Jeera - 2 teaspoon
      Fenugreek Seeds - 1.5 table spoon

      Thanks Raks. please let me know if the above is okay to go with.

      Reply
    34. Audrey Aranha

      November 08, 2013 at 2:49 am

      hey just visited this blog. trying out the receipe for sambhar powder today. Will be doing it in a small quantity today.

      please see the proportions below, tried to do the ratio method. Mom`s receipe
      Red Chillies - 1/2cup
      Corriander seeds - 1 cup
      Turmeric - 1.5 table spoon
      Channa Dal - 1.5 table spoon
      Toor Dal - 3 table spoon
      Pepper - 1.5 table spoon
      Jeera - 2 teaspoon
      Fenugreek Seeds - 1.5 table spoon

      Hope this is helpful.

      Thanks Raks, will surely be trying out the making the powder today.

      Reply
    35. MBA BACCALAUREATE DIPLOMA ONE SITTING

      November 09, 2013 at 12:08 pm

      As we like it sweet what do we add sugar or Jaggery? what will be the process.
      Please let me know on [email protected]

      Reply
    36. Aishwarya Ramani

      December 02, 2013 at 8:55 pm

      Hi..

      I am a regular visitor of your site. I enter the kitchen only after seeing your recipes daily. Can you please tell me the measurement in cups for doing this sambar powder at home. It would be of great help. Am at US and the sambar powder which I brought from my home country got over...:( kindly help..

      Reply
    37. ash prabou

      December 02, 2013 at 8:56 pm

      Hi Raks, I am a big fan of your receipes, my Mil use same ingredients plus she add curry leaves also...

      Reply
    38. Bhuvana Tandur

      January 27, 2014 at 7:26 am

      Thanks for all the recipes great work raks...

      Reply
    39. Sonal Lele

      April 14, 2014 at 12:29 am

      I used ur recipe today and the sambhar was a grt hit with all!!

      Reply
    40. Rityka @ Pinky

      July 22, 2014 at 1:25 am

      Hi,

      Could you please share the cup and spoon measurement for the same?

      Thanks,
      Akila

      Reply
    41. Raks anand

      July 22, 2014 at 1:26 am

      Pls refer FAQs page

      Reply
    42. Sushma HV

      November 09, 2014 at 11:38 am

      Thank u So Much Raks, I used the same for 6 months n 2nd time I am going to prepare it...Nice Recipe:-):-):-)

      Reply
    43. kuttygayu

      March 10, 2015 at 1:03 am

      Hi Raks,

      Tried tiffin sambhar with toor dal and it came out super yummy. Love your recipes and the detailed description of how to prepare them.

      I have a doubt regarding the basic sambhar powder. Can you give the measurements in tbsp/tsp instead of the kg/mg. I find it difficult to do the measuring in kg and ml. Hope you will consider this.

      Thank you very much.

      Reply
    44. gita malini

      March 27, 2015 at 9:24 am

      thank u for the recipe,,,,,

      Reply
    45. Dipika

      May 14, 2015 at 10:30 am

      Hi Raks, can u pls give the measurements in small quantities? So that I can make in smaller quantities.. We don't have option of mill here in US, can I use mixie to do grinding? Thanks

      Reply
    46. pf

      October 23, 2015 at 5:18 am

      Sorry ...it wil be easy to prepare at home,please give the measurement in small quantity

      Reply
    47. kuttygayu

      February 29, 2016 at 2:15 am

      hi raks,

      this is my second request. Please can you give measurements in tbsp/tsp instead of the kg/mg. Hope you'll do this for me..Thanks in advance.

      Reply
    48. Unknown

      February 29, 2016 at 2:17 am

      The stalk of chillies should be removed?

      Reply
    49. Raks anand

      February 29, 2016 at 2:25 am

      Yes.

      Reply
    50. Raks anand

      March 02, 2016 at 10:33 am

      I want to know how it was for you. Thanks for your time 🙂

      Reply
    51. Raks anand

      March 02, 2016 at 10:35 am

      Red chilli - 5 cups
      Dhaniya - 3 1/4 cup
      Turmeric powder - 1/4 cup
      Pepper - 1/4 cup
      Jeera - 1/8 cup
      Methi - 1/8 cup

      Reply
    52. பவித்ரா

      May 26, 2016 at 12:36 am

      If u posted d sambar recipe.. Please give link here itself it will be useful..

      Reply
    53. Srinivasan Chakravarthy

      June 05, 2016 at 1:08 am

      Hi Raks,
      we use round red chiili in my home to make the sambar powder. please confirm if we should remove the stem of the chilli before frying or we should use chiili with stem.
      Thank you.

      Reply
    54. Raks anand

      June 05, 2016 at 1:17 am

      Cut the stem, though not completely but as much as possible. No need to pull out the whole stem as it would open the chilli and seeds would come out.

      Reply
    55. NagaRaj Raj

      August 27, 2016 at 2:38 pm

      nice

      Reply
    56. Ashwini Shyaam

      September 04, 2016 at 7:32 am

      Hi Raks,
      I tried both ur mother & MIL's version sambar powder... For sambar, kulambu recipes i use Mother's version & for poriyal recipes i use MIL's version... Loved it.. Thank you..

      Reply
    57. Vimal Festus

      October 13, 2016 at 6:21 am

      If I add turmeric powder means how much I have to add ?

      Reply
    58. Raks anand

      October 13, 2016 at 6:29 am

      I am not sure about the measure. When I grind will update.

      Reply
    59. koolsadhu

      July 07, 2017 at 10:33 am

      is there no urad dal in this authentic sambar powder version

      Reply
    60. kuttygayu

      March 13, 2018 at 5:19 pm

      hi raks, please can you give the ratios in cups and spoon measurements ? i have been wanting to make this for a long time. I live in the US and finding it difficult without parents here. Please help !!

      Reply
    61. Raks Kitchen

      March 14, 2018 at 12:32 pm

      Red chilli - 5 cups
      Dhaniya - 3 1/4 cup
      Turmeric powder - 1/4 cup
      Pepper - 1/4 cup
      Jeera - 1/8 cup
      Methi - 1/8 cup

      Reply
    62. Unknown

      October 10, 2018 at 3:28 pm

      Hi
      Raji....thanks a lot as it ( MILs) exactly matches my grand mother's receipe.for the past three decades she was making it for us.since she was too old (101)to give out exact measurements I searched your blog and made it.to my surprise it was exactly the same as hers.thanks so much for publishing traditional receipes which can be passed on to generations.congrats...great work

      Reply
    63. Raks Kitchen

      October 10, 2018 at 3:33 pm

      So so happy to know 🙂

      Reply
    64. kuttygayu

      October 17, 2018 at 1:19 pm

      did you do cup measurement or the original recipe by raks ?

      Reply
    65. kuttygayu

      October 17, 2018 at 1:19 pm

      thank you very much.. will try this and update you. unfortunately i did not get a notification of your reply. i am seeing this only now !! but better late than never. will make it today itself. thanks again. 🙂

      Reply
    66. Raks Kitchen

      October 17, 2018 at 1:22 pm

      Thank you gayu

      Reply
    67. Suganya Arun

      September 25, 2019 at 5:12 am

      Hi Raji! Can we dry roast the Ingredients if we couldn't sun dry? I live in an apartment here in USA where I can't sun dry, hence the query. Please suggest. Thank you!

      Reply
      • Raks Anand

        September 28, 2019 at 11:39 am

        Yes, slightly without changing the colour/ flavour.

        Reply
    68. Padmaja

      February 07, 2020 at 2:55 pm

      I like u r recipes very much
      Why don’t u create an app

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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