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4.75 from 8 votes

Sambar podi recipe

Sambar podi recipe in mixie, small batch for a month's use. Quick video, step by step pictures.
Prep Time20 mins
Cook Time10 mins
Course: Condiments
Cuisine: Indian, South Indian
Servings: 1 cups


  • 1 cup coriander seeds
  • 1 cup dry red chillies (I used 10 badagi chilli + 15 long red chilli)
  • 1 tbsp chana dal
  • 1 tbsp toor dal
  • 1 tsp Black Pepper
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds


  • ½ tsp rice
  • ½ tsp mustard seeds


  • Measure the ingredients and keep it ready.
  • Heat a pan until its hot and put it in low flame.
  • Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
  • Add chana dal, toor dal, pepper, rice, mustard and cumin seeds.
  • Same, roast one minute just to heat the ingredients. Remove in the plate.
  • Add methi seeds and roast well until golden and fragrant.
  • Remove in plate and cool the ingredients completely.
  • Grind in a mixie with turmeric powder to a fine powder.
  • Give some time break in between to avoid over heating. Do not continue if the container is hot as it could spoil the mixie.
  • Also wipe the sides for even powdering.
  • Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish colour.
  • Mix well and cool down the powder if warm, before storing in the airtight container.



  • I used 15 regular long variety chilli and 10 byadagi chilli for colour. You can use regular chilli fully too.
  • Rice and mustard are optional.
  • You can also use whole turmeric.
  • If you live in a hot, sunny region, you can also sun dry the ingredients and grind.