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Sambar powder / Sambar podi_pin

Sambar powder / Homemade Sambar podi

Niranjana Sankaranarayanan
Sambar powder / Sambar podi is a blend of spices that are roasted evenly and ground to a fine powder. This powder is used to make a lentil based gravy with vegetables called sambar. There are so many versions of sambar powder / Sambar podi and each family has its own way of making it. The recipe that I am posting is my mom's mom's recipe. When my mom got married, my paati(grand mom) gave a hand written recipes by her to my mom. Amma still have it and there are so many traditional recipes in it.  Always I found it so flavourful and the sambar is so delicious with full of fresh flavours.
I have dry roasted all the ingredients, but used 1 teaspoon of oil to roast the red chillies. You can store this powder for about six months in an sir tight container. But if you are comfortable in making it frequently, then you get the fresh flavour. I have used the combination of Guntur and Bedigi Chilli. Guntur chilli gives the spiciness and Bedigi chilli gives the colour to the powder.
Some more Podi recipes to try from my blog
Veppampoo podi / Neem flower powder
Mangalore Rasam Podi
Garlic Paruppu podi
Vangibath powder
Bisi-bele-bath powder
Dosai milagai podi
Karuvepillai podi/Curry leaves powder
Rasam podi
Chutney powder
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Podi, Powder
Cuisine Indian, South Indian
Servings 500 gm


  • Mixie


  • 1 cup Coriander seeds
  • 1/3 cup Tur dal
  • 1/3 cup Channa dal
  • 1 tbsp Black peppercorn
  • 1 tbsp Cumin seeds
  • 2 tbsp Fenugreek
  • 2 cups Bedigi Chilli
  • 1 cup Guntur Chilli
  • 1 tsp Oil - 1 tsp
  • 1 tbsp Turmeric powder


  • First weigh all the ingredients and keep aside.
  • Take a pan, add the coriander seeds and roast in medium flame until you get a nice aroma. Make sure the pan you use is devoid of moisture.
  • Once you start getting aroma, remove it from the pan and transfer it to a plate.
  • Then add the tur dal, saute until it turns light golden brown in colour. Then transfer it to a plate.
  • Following it, add channa dal, roast until it is golden brown in colour. Transfer it to a plate.
  • Add black peppercorn, roast it in low flame. While roasting it, slightly close it with a lid so that it will not splutter out.
  • Then add the cumin seeds, roast until you get aroma. This will get roasted fast, so make sure you remove it at the right time.
  • Now allow all the ingredients to cool down.
  • Finally add the red chilli, a tsp of oil and slightly heat it. If you are not comfortable roasting red chilli, you can wear a mask so that you wont start sneezing. Also using a tsp of oil will will help.
  • Now the ingredients are ready to grind.
  • Once the ingredients are cooled down, add the red chilli into a mixie jar and grind it to a powder.
  • Adding red chilli first will ensure that they are ground well.
  • Then add the other ingredients, turmeric powder and grind everything to a fine powder.
  • Sieve the ground powder to get a fine powder. And then grind the powder that remain on the sieve again.


Keyword Homemade Sambar podi, Podi vagaigal, powder varieties, Sambar podi, Sambar powder