Unlock the Secret to Perfect South Indian Flavors with this easy homemade Sambar Powder! Lightly roasted whole spices are ground to make an aromatic spice mix to achieve an authentic South Indian taste.
Sambar Powder is a quintessential spice blend used in South Indian cuisine, particularly in the preparation of Sambar, a flavorful lentil stew. This aromatic powder is made by roasting and grinding a combination of whole spices to create a balanced and distinct flavor profile. The key to an exceptional Sambar Powder lies in the quality and proportion of spices used.
Ingredients For Sambar Powder
Here are the ingredients used to make sambar powder. Use good quality and fresh spices for the best taste and aroma.
- Coriander Seeds – for that light and bright citrusy flavor and aroma
- Lentils – toor dal, chana dal, and urad dal are what I use in this recipe. You can substitute one for the other in case you are allergic to one of them
- Cumin Seeds – savory and nutty, cumin seeds add earthy warm flavors
- Fenugreek Seeds – just a little bit of fenugreek seeds go a long way. Make sure not to overroast them as they will get bitter
- Black Peppercorn – a robust spice for that perfect heat and fresh aroma
- Whole dried Kashmiri Chiles – Kashmiri chilies are mild with low heat. They add a beautiful orange hue to the curry powder and the sambar without adding a lot of heat. If you like spicy sambar powder you can also use a hotter variety of dry red chiles. Just make sure to reduce the quantity so the dish is not overly spicy.
How to Make Authentic Sambar Powder
- Add all the spices to a pan. Dry roast for 2-3 minutes stirring constantly. Spices will start to release the aromas and should be hot to the touch.
- Take the spices out in a bowl and allow them to cool.
- Grind in a spice jar to make a fine powder.
- Store in an airtight container in a cool, dry place.
How to use the Sambar Powder in your cooking
- Add 1 to 2 tablespoons of powder to your sambar during cooking. You can add more or less depending on the desired level of spiciness.
- Stir well to ensure the powder is evenly distributed.
- Taste and adjust the seasoning if needed.
- Continue cooking the sambar as per your recipe.
Storage
Store it in an airtight container in a cool, dry place. When stored properly, it can last for up to six months.
