Sambar Powder/Sambar Podi

Sambar powder is a must in all South Indian kitchen and I cannot even thinking of sambar without homemade powder.
Each house has their own signature recipe for the sambhar powder and quantity,today I will be sharing the recipe to make it in a scratch and the original recipe also.
Grinding the sambhar powder in India is not a difficult one as we grind it in the commercial grinding mill.But people who are in abroad has to get it from India or make it with the blender in small quantities.
Usually I get the powder from India in a bulk and store in the freezer as we go to India every 2 years once.Unfortunately last year I couldn't go and I was out of sambhar powder.
So I tried to make sambhar  powder with my blender,but my blender didn't cooperate and ended up in a diaster.
Then I got an idea of making it with the store bought chilly powder and coriander powder as we get it Indian stores easily and grind the other spices used to make sambar powder.For my surprise it came out like the sambhar powder what I get it from my mom.Here is the recipe.............................

Chilly powder1cup+1tbs
Coriander powder11/3cups
Black pepper/milagu 2tsp
Cumin seeds/jeeragam 2tsp
Fenugreek seeds3/4tsp
Turmeric powder1tsp
Dry Ginger powder1/2tsp


Put the channa dhal,black pepper,cumin seeds,fenugreek seeds in a microwave safe plate and keep it in the microwave for 2-3 minutes or till it becomes crisp.
When it is warm enough dry grind it in a blender till it becomes powdery.
To this add all the powders such as chilly powder,coriander powder,turmeric powder,dry ginger powder and asafoetida.Blend it in the blender till everything gets incorporated well.
Store it in an airtight container.

Here is the list of ingredients to make in bulk.


Red Chilly/varamilagai1kg
Coriander seeds/dhania11/2kg
Black pepper/milagu 100gms
Cumin seeds/jeeragam 100gms
Fenugreek seeds/vendhayam50gms
Asafoetida/katti perungayam25gms
Turmeric/virali mangal50gms
Dry Ginger/sukku50gms


           Sun dry all the ingredients except asafoetida for a day and dry roast the asafoetida in a pan and add it.Grind it in the grinding mill.
Store it in an air tight container.

  • Make the katti perungayam into small pieces and dry roast it and add it other wise mix the asafoetida powder after grinding the whole spices.
  • Curry leaves can also added for extra flavor.
  • If the you are using the extra hot chilly or chilly powder you can increase the amount of coriander seeds to 2 kgs.


OMG.. flavorful powder... Awesome clicks dear :)

Breath taking clicksss Nalini,omg how beautifully you clicked this flavourful podi..Love this homemade powder.

You add dry ginger too! I would like to try this.

Really breath taking is the apt word dear lovely clicks

very nice sambar powder recipe, loved ur presentation n pics Nalini....

liked all your clicks nalini.. i love homemade sambar powder..

flavorful podi and nice clicks

Aromatic looking and flavorful podi.

nice flavorful podi , adding sukku is new to me...
lovely clicks nalini :)

Very flavorful and fragrant powder...Nice clicks

Aromatic n yummy podi akka... seekiram sambhar seithu kudunga:)

trying your sambar powder and my husband should greet me wish me

Hi Nalini, Wanted to write and thank you for posting the Sambar powder from available chilli powder etc. I am not able to roast and grind red chillies due to the strong odor, also not getting stuff from India (going through checks etc) and not satisfied with store bought stuff. I came across your recipe and made sambar powder from chilli powder, dhaniya powder etc with some modification (less chilli powder) and now I have an amazing sambar powder and my sambar tastes amazing. I am so glad to have come across your blog and post to find this as I could not do the elaborate process from scratch and was not happy with store powder.......I am now giving this link to others for the amazing sambar they have at my home (crediting you for the genious idea). Thank you and amazing work. By the way do you have a similar mix from powder curry podi, curry masala that is used for making dry sabzi vegetables south indian style? My mom used to make it different from sambar podi and I would love to make it the same way. thanks. Anu

I love your mortar and pestle.... Where can I get one like yours? :)

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