Sambar Powder (South Indian Spice Mix)

Name: Sambar Powder (South Indian Spice Mix)
Ingredients: 100 g Coriander seeds; 20–30 (adjust heat) Dried red chilies; 50 g Chana dal; 30 g Urad dal; 30 g Toor dal; 15 g Fenugreek seeds; 20 g Cumin seeds; 15 g Black peppercorns; 1 tsp Asafoetida (hing); 20–30 leaves Curry leaves (dried)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesSambarPowderSouthIndianSpiceMixFromScratchAromaticCurryBase

Nutrition (per serving)

40Calories

2 gProtein

6 gCarbs

2 gFat

1 gSugar

400 mgSalt

Ingredients

100 g Coriander seeds
20–30 (adjust heat) Dried red chilies
50 g Chana dal
30 g Urad dal
30 g Toor dal
15 g Fenugreek seeds
20 g Cumin seeds
15 g Black peppercorns
1 tsp Asafoetida (hing)
20–30 leaves Curry leaves (dried)

Method

Dry roast each ingredient separately in pan over low-medium heat until fragrant and lightly golden (2–5 min each): coriander seeds, chilies, dals, fenugreek, cumin, peppercorns, curry leaves.
Toast asafoetida last (30 seconds) → cool all ingredients completely.
Grind in spice grinder or blender in batches to fine powder → combine all.
Sieve if needed → store in airtight container in cool dry place up to 6 months.
Use 2–4 tbsp per pot of sambar — aromatic South Indian curry powder base.