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Sambar Powder
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Mysore Sambar Powder

Mysore Sambar Powder
Course Spice Powder
Cuisine Indian
Keyword Spice Powder
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author santhoshtechnology

Equipment

  • 1 Frying Pan

Ingredients

  • 1 cup Coriander seeds
  • 15-20 pcs Dry red chilies Kashmiri chilies for color + spicy chilies for heat
  • 2 tbsp Chana dal Bengal gram
  • 2 tbsp Urad dal split black gram
  • 1 tbsp Cumin seeds
  • 1 tbsp Fenugreek seeds methi
  • 1 tbsp Mustard seeds
  • 1 tbsp Black peppercorns
  • 1 string Curry leaves
  • 1 Inch cinnamon
  • 4 pcs cloves
  • 1 tbsp Turmeric powder
  • ¼ tbsp Asafoetida hing
  • 1 tbsp Jaggery

Notes

Instructions for Mysore Sambar Powder

Sambar Powder
  1. Roast lentils:
    • Heat a pan on medium heat. Add chana dal and urad dal, and roast them until golden brown and aromatic. Transfer to a plate to cool.
  2. Roast whole spices:
    • In the same pan, add coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and peppercorns. Roast for 1-2 minutes until the spices release their aroma. Remove and set aside.
  3. Roast red chilies and curry leaves:
    • Add the dry red chilies and roast until they become crisp. Toss in the curry leaves and roast for a few seconds until they turn brittle.
  4. Add turmeric and asafoetida:
    • Switch off the flame, and while the pan is still warm, stir in turmeric powder and asafoetida. Let everything cool completely.
  5. Grind the powder:
    • Transfer the roasted ingredients to a blender and grind to a fine powder. You can make it slightly coarse if preferred.
  6. Store:
    • Store the sambar powder in an airtight container. It stays fresh for 2-3 months at room temperature and longer if refrigerated.