best homemade authentic tamil sambar powder recipe | true south indian spicy sambar powder

If you are still buying packaged sambar powder, you are missing the real taste of South Indian food. With unmatched freshness, a homemade sambhar powder recipe will titillate the aroma of your kitchen. This homemade sambar powder brings the taste of Tamil Nadu to life, and believe it or not, it is super easy to make.You can prepare a traditional spice mix among different spices suitable for your idli and dosa mornings. And there are no hidden preservatives, as you will know what goes into making it sambar powder ingredients list because it’s homemade from whole spices. If you don’t like hing, skip it. There is indeed a spicy sambhar powder recipe for all tastes; from mild to spicy; here in homemade sambar masala you get to enjoy the palatable blend that suits just right for your tongue. Still wondering? Compare the best sambar powder brands in India with the homemade one, believe me, your won’t be disappointed.

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Recipe expert list of all sambar powder masala ingredients

How to Make Traditional Tamil Style Sambar Powder Masala at Home

Lost secret of sambar powder masala

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Condiment

Cuisine south Indian

Servings 250 Gm

Calories 297 kcal

Ingredients

  

• 2 Tbsp Split Black gram / Urad dal
• 1 Tbsp Split Bengal gram / Chana dal
• 4 Tbsp Coriander seeds / Dhaniya
• 1 Tbsp Peppercorn / Kali mirch
• 1 +½ Tsp Mustard seeds / Rai
• ¼ Cup Cumin / Jeera
• 50 gm Dry Coconut piece/ Sukha nariyal
• 1 Tbsp Rice / Chawal
• 2 Tbsp Fenugreek seeds / Methi
• ½ Cup Curry leaves
• 15 Kashmiri red chillies
• ½ Tbsp Asafoetida / Hing
• 1 Tbsp Turmeric / Haldi

Instructions

 

• First dry roast Urad Dal, Chana Dal, on low flame for 1 to 2 minutes.
• Next add coriander seeds. Roast it for 1 minute.
• Then black pepper seeds.
• Next add mustard seeds. Then cumin seeds. We will roast them all for 1 to 2 minutes on low flame.
• Add coconut, rice, fenugreek seeds, curry leaves, dry Kashmiri red chilli, asafoetida and turmeric.
• Keep roasting the spices for 10 minutes more.
• The smell of Sambar powder has spread all over the house. Let it cool down.
• After it cools down, grind it into a fine powder..
• After grinding the spices in the mixer, if it’s still not hot fill it in an airtight bottle.

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