You’ll find many sambar powder options in the store, but nothing can actually beat the freshness and taste of a homemade batch! Our version of the homemade sambar powder recipe comes together traditionally with wholesome, flavorful, and aromatic spices, lentils, and herbs.

This is simply addictive, and you may want to try it with every vegetable curry you make! So, let’s go and check out how to make this divine blend of sambar powder or Sambar masala with the things you can easily find.

Click here and refer to our detailed article to learn everything you learn to know about this flavorful sambar powder and what makes it so special!

A Simple Homemade Sambar Powder Recipe!

0 from 0 votes
Recipe by SpiceRally


Prep time


Cooking time


Total time



Fresh, spicy, warm, earthy homemade sambar powder is all you need to make hearty dishes for your family! Use this spice blend to perk up your curries, vegetable stir-fries, or curry sauces to indulge in an authentic South Indian food experience! Adjust the ingredients depending on your preference and enjoy the goodness of a salt-free, preservative-free spice blend.

Cook Mode

Keep the screen of your device on


  • Spices & Herbs
  • 2 tbsp 2 Cumin seeds

  • 1/2 cup 1/2 Coriander seeds

  • 15-17 15-17 Dried Red chiles (seeds removed, halved)

  • 1 tbsp 1 Black peppercorns

  • 1 1/2 tsp 1 1/2 Fenugreek seeds

  • 1/2 tbsp 1/2 Turmeric powder

  • 1/2 tbsp 1/2 Mustard seeds

  • 1/3 cup 1/3  Fresh Curry leaves

  • 1/2 tbsp 1/2 Asafoetida

  • Other ingredients
  • 1 tbsp 1 Urad dal

  • 2 tbsp 2 Chana dal

  • 1/2 cup 1/2  Desiccated coconut (unsweetened)

  • Equipment
  • 1 1 Frying pan

  • 1 1 Wooden spoon

  • 1 1 Spice grinder

  • Plates

  • Paper towels/ kitchen towel

  • 1 1 Air-tight container


  • Preparation
  • Start by cleaning your spices and lentils-  wash your whole spices and lentils (urad dal, chana dal, red chiles, coriander, cumin, curry leaves, fenugreek, mustard seeds, and black peppercorns) thoroughly. Even though you bring home cleaned spices, make this a habit before making your homemade spice blend to elongate the shelf life.
  • Dry your spices really well until no water or moisture is left, and set them aside.
  • Wipe the jar of your spice grinder using a clean paper towel and set it aside until ready to use.
  • Toasting the spices, herbs, and lentils:
  • Keep the frying pan on the stove over low heat and add the cleaned coriander and cumin seeds to it when it is heated. Stir occasionally and toast these two spices for about 1-2 minutes until the seeds change color and turn fragrant. (Do not brown them too much or let them burn)
  • Remove cumin and coriander seeds from the pan and transfer them to a plate to cool down.
  • Then, add the cleaned red chiles to the same pan and toast them over low heat until they start to emit a pungent, smoky aroma and change color.
  • Remove from the pan and put them on the same plate with coriander and cumin.
  • Next, put black peppercorns and fenugreek in the pan and toast them over low heat until these spices also change color and turn aromatic. Remove them from the stove, and transfer them to the same spice plate.
  • Now add the mustard seeds and toast them for about 1 minute. Mustard seeds will not take too long to toast as they are small seeds when compared with other spices. Remove them from the pan when they start to pop, and put them down on the spice plate to cool down.
  • Proceed with the curry leaves and toast them until the leaves are crispy, turn color, and emit their fragrance. Remove from the pan and put them away on the same spice plate.
  • Next, take your cleaned chana dal and put them in the same pan. Toast them, occasionally stirring, until they turn aromatic and change color to golden or brown. Chana dal takes longer to toast than spices. Take them out of the pan and transfer them to another separate plate to cool down.
  • Now, take your cleaned urad dal and toast the same way you did with chana dal. Remove them when they also turn golden or brown and aromatic and transfer them to the same plate where you put chana dal.
  • Clean the pan with a clean kitchen towel and add the desiccated coconut to it. Roast the coconut until the moisture evaporates and it turns brown and fragrant. Remove from the pan and transfer the roasted coconut to another plate to cool down.
  • While the pan is hot, add asafoetida and gently toast until it turns color and emits the fragrance.
  • Remove it to a small bowl and repeat the same with turmeric powder. Powdered spices don’t need to be toasted excessively; they just need to release their volatile oils exposed to heat. Transfer turmeric powder to the same bowl with asafoetida.
  • Grinding
  • You can start making our sambar powder when all the ingredients come to room temperature.
  • You can work in several batches, depending on the size of the grinder jar. Start by grinding the coriander seeds and cumin seeds. Once they become a fine powder, add in the rest of your spices accordingly.
  • Mix in the dal and roasted coconut when all the spices are well-ground.
  • Give a good pulse until all the ingredients are well combined.
  • Run the sambar powder through a fine mesh sieve and re-grind if any lumps are left.
  • Transfer your spice mixture to a large plate, level it, and let it come to room temperature since grinding can heat up the ingredients.
  • Once the sambar powder is cooled down, use it immediately or spoon it down carefully into a well-fitting spice container and close the lid tightly.

Tasty Notes By SpiceRally

  • Adjust the amount of red chiles if you find the quantity in our recipe can make your sambar too hot.
  • Desiccated coconut is not an essential ingredient in this spice blend. So, you can skip it and proceed with the rest if you don’t like it.
  • Sometimes, finding curry leaves around the Western market can be challenging. In that case, you can skip it if you can’t find it. Or else, use one tablespoon of curry leaf powder in place of fresh curry leaves. If you use the powdered form, slightly toast the powder while you toast the ground spices.
  • This homemade sambar powder can be stored for up to 3 months when stored in an air-tight container in the refrigerator. But, if you omit coconut in your recipe, this can be kept up to 4 months outside when kept in a cool, dry, dark place. In fact, refrigeration is NOT required if you don’t include coconut.

Did you make this recipe?

Tag @spice_rally on Instagram and hashtag it with #SpiceRally

Like this recipe?

Follow @SpiceRally on Pinterest

Join our Facebook Page!

Follow SpiceRally on Facebook

Related Topics

Write A Comment