Sambar Powder

Without Sambar, one cannot think about South Indian Food. Even though using the freshly made sambar powder in small quantities daily will enhance the flavor, it is a time consuming task. So only on special occasions or on holidays, we can try for sambar made with fresh powder.
For daily preparation, Sambar Powder is made in bulk quantity and stored for 1 to 2 months. In India, flour Mills are available and we can get it ground in bulk. Any one who is leaving for abroad, will definitely have at least one big packet of this sambar powder in their baggage.
The combination of ingredients differ from family to family, I prepare with the quantities mentioned here.

Sambar Powder

Recipe by S Kamala
0.0 from 0 votes
Course: Masala PowdersCuisine: Indian, TamillDifficulty: Easy


Prep time


Cooking time



The sambar powder is used for making sambar which is served with rice or idli and dosa.


  • Red Chilli (long type) – 1/4 kg

  • Coriander Seeds – 1/4 kg

  • Black Pepper – 40 grams

  • Jeeragam – 40 grams

  • Mustard Seeds – 40 grams

  • Fenugreek Seeds – 40 grams

  • Thuvar dhal – a handful

  • Bengal gram dhal – a handful

  • Urad dhal – 2 tablespoons

  • Raw Rice – 2 tablespoons


  • Dry all the ingredients under Sun and sent it for milling.
  • Few Curry leaves can also be added while drying. It will give nice flavor. However, the sambar podi turns slightly darker.


  1. I want to try this next time we go to India. Sun frying would give a nice taste. Do you have a recipe to make rasam podi in bulk?

  2. Hi Jennifer, for Rasam Podi, sun dry the following:

    Red chilli – 100 grams
    Coriander seeds – 100 grams
    Thuvar dhal – 50 grams
    Black Pepper – 25 grams
    Jeeragam – 25 grams

    and mill it to a fine powder.

    Or you can dry fry the above ingredients in kadai without any oil, cool it and powder it in a mixie, in small batches.

    But I am not in favour of making rasam podi in bulk.

    Rasam podi can be made quickly. Add one tablespoon thuvar dhal, one teaspoon black pepper, one teaspoon jeera, one red chilli, one teaspoon coriander seeds in a small jar and grind it to a coarse powder. Before removing, add one or two garlic flakes and just grind for one round.

    I prepare rasam always using the above instantly made rasam podi.

  3. Thanks Kamala.. I will be trying this immediately!!!

  4. hi,
    all your recipes looks awesome, you are great ! 🙂
    i have one query can u help me?
    u mentioned
    thuvar dhal and bengal gram dhal handful, can u tell me approx how many grams is a handful for those dhals?
    thanks in advance.

    • Hi Sandhiya,

      Thank you for your kind comments. Handful of the dhals literally means whatever quantity hold within your hand. It is between 20 to 30 grams. Adding few dhals more or less will not make much difference.

  5. hi,
    thanks for your reply…i will try it.

  6. Hi Kamala thanks for all your receipes. I have tried many of your receipes and they have turned out superb. I did try your sambar powder it was very hot and spicy then I added 1/4 kg of coriander more and then it was good. So I used 1/2 kg of coriander seeds for 1/4 kg of red chillies.

  7. Hi Kamala,
    Can you please say how to make sambar podi with cups measurement instead of Kgs and grams?
    Thank you

  8. Thanks Kamala, my husband and I love your websites and recipes. Can I post recipes in your website too, is there a possibility?

  9. Hi Kamala,
    I’d like to know what is black pepper and fruit salt.
    Ur recipies are so good and gives extra ordinary taste.

    • Hi Padmini,

      Black pepper is called in Tamil as “Milagu” and in Hindi “Gol Mirch”. Fruit salt is a citric acid salt and sold under different brand names. “ENO” is the well known brand and we can get this salt in small pouches. We can use it for preparing rawa idli, dokla etc.

  10. Thank u so much Kamala.

  11. Hi

    U R just awesome…. seriously no words…. gonna try all ur recipes whenever i get time…. the best thing i found was u do respond to all the comments with great spirit…. most of the recipe-websites dont do it… that makes ur website really special and live…. thanks a lot….. 🙂

  12. Hi Kamala

    I would like to get some other breakfast recipes

  13. If we cannot dry the ingredients in the sun, should we dry roast them in a skillet?

  14. Hi Kamala,

    i am very fascinated by ur page. I am a north indian married to tamil family and I m not very good in south indian cooking. Mostly my husband is disappointed with the food I cooked. Then i tried some of ur recipe, u wont believe I got appreciation (to me it felt real 🙂 not to mention sometimes he fakes, still i feel i m improving) thanks to you 🙂

  15. sanjay kumar

    yr sambhar masala is nice.i need some more recipes to make at biryani masala,magic masala,masala to make pani of golgappa,curry powder masala.thanx

  16. I feel the pepper measure would make it spicy. Is it so?

  17. Hi kamala I’m from Australia and my husband is south Indian I was wondering if you have any great recipes for a lamb curry I’m finding it a bit stressful suddenly cooking Australian food to cooking south Indian food and my husband is quite picky he likes everything the way his mum cooks it so if you have a traditional recipe that would be great thank you heaps.

  18. Pingback: Home Made Sambar Powder - Kamala's Corner

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