08 February 2013

Textual description of firstImageUrl

Sambar powder recipe - Sambar masala without dry coconut

South Indian sambar masala image
Sambar powder recipe -This is a very flavorful and durable sambar powder which can be stored for about an year. I have not used dry coconut in this sambar masala to increase the shelf life of t it. Instead, I use fresh coconut paste when I prepare sambar. Small kids usually do not like spicy food. Therefore, I have used only forty  byadagi dry red chillies in this sambar powder which is rich in colour and less spicy. Byadagi red chillies are less pungent and deep in red colour in comparison to spicy  Guntur dry red chillies. While making sambar, I adjust chilli powder according to our taste. 

Sambar Masala without Dry Coconut Recipe
South Indian sambar masala image
Prep time : 30 mins
Cook time : 45 mins
Total time : 1 hr 15 mins
Recipe type : Sambar Powder
Cuisine : South Indian
Yield : 14 cups Sambar Powder
Author : Vidya Chandrahas

  • 2 cups curry leaves
  • 40 dry red chillies / (byadagy chilli )
  • 2 + 3/4 cups bengal gram dal / chana dal
  • 1 + 1/3 cups split black gram / urad dal
  • 2 + 3/4 cups coriander seeds / dhania seeds
  • 1 + 1/3 cups cumin seeds / jeera
  • 1/2 cup fenugreek seeds / methi dana
  • 2 tbsp black pepper / kaali mirch
  • 12 x 5" pieces cinnamon / dalchini
  • 60 cloves / lavang
  • 5 tsp asafoetida powder / hing
  • 2  + 1/2 tbsp turmeric powder / haldi
  • 1/2  cup oil
  1. Handpick and clean all the ingredients. 
  2. Heat 1/2 cup of oil in a frying pan and fry curry leaves and  dry red chillies separately till they become crisp. Remove from the pan and set aside.
  3. In the same frying pan,  fry  the chana dal,  urad dal, coriander seeds, cumin seeds, fenugreek seeds, black pepper, cinnamon pieces and cloves separately  till they become crisp. Do not fry asafoetida powder and turmeric powder.
  4. Mix all the fried ingredients together and allow them to cool. Then add the asafoetida powder and turmeric powder to the fried ingredients and mix well. 
  5. Put the ingredients in a mixer jar and grind it to a  fine powder.  Grind in batches.
  6. Sieve the powder on a medium sieve and mix  the powder well. 
  7. Store this powder in an air tight container.  This sambar powder can be stored for about an year.
sambar powder ready to store


  1. very informative and neat preparation..

  2. Always love homemade spice powder. Very useful post dear.

    today's recipe:

  3. Oh this is so great. I somehow never knew how to make a sambar powder at home. Thanks a lot!

  4. flavorful powder thanks for sharing dear....wonderful clicks

  5. homemmade is always the best. looks too good

  6. Wow...great....well presented..:-)

  7. Such a handy powder for our South Indian kitchen.

  8. that looks really fresh n veru useful recipe..nice cliks..well explained.

  9. Nice post. Always homemade is best.

  10. Always homemade is the best.

  11. Beautifully explained,home made is the best..flavorful.

  12. That's amazing Vidya! How long does this sambar powder keep and do we have to store it in the frigde?

  13. @ Phong Hong..It can be stored for about 6-7 months.

  14. homemade powder is the best :)
    first time here, glad to follow u ...

  15. Hi Vidya,thank you for sharing this interesting recipe. Homemade is still the best.
    Yours look so good. I love it.

    Have a great week ahead.

  16. Wow! That is a flavorful recipe for Sambhar powder. Will try it next time.

  17. Love ur version, so neat presentation...

  18. Flavorful podi!!
    Love to see your recipe linked up in Flavors Of Cuisines-"Mexican"

  19. I hardly use sambar powder....will try this sometime....

  20. wow...flavorful n inviting version
    Tasty Appetite

  21. Nice post dear, very informative.


Thank you for visitng Akshaypatre. If you like my posts you can follow me on Facebook, Google+, Pinterest, Instagram, Twitter. You can like Akshaypatre Recipes page on Facebook. You can also subscribe via email to get latest recipes free. Your comments and suggestions are most welcome.