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Sambar Powder Spice Blend

Homemade Sambar Powder Spice Blend

  • Author: Shri Repp
  • Total Time: 5 minutes
  • Yield: 1/2 cup 1x


 Freshly ground sambar powder is the foundation of a superb sambar. This powder gets its warm nutty taste from the coriander seeds, its heat and red-orange vibrance from the dried whole kashmiri chilies, and its bitterness from the methi (fenugreek) seeds. 


Units Scale
  • 5 - Whole Dried Red Chilis - stems removed
  • 5 - Whole Dried Kashmiri Chilis - stems removed
  • 1/4 cup - Coriander Seeds
  • 1 tsp - Cumin Seeds
  • 2 Tbs - Chana Daal
  • 1/2 tsp - Fenugreek (Methi) Seeds
  • 1 tsp - Raw Rice


  • Spice grinder


  1. In a medium pan, dry roast all the sambar spices besides cumin and methi seeds on medium heat until you can smell the fragrance of the spices and the spices start to slightly brown (about 3-5 minutes). Remove the spices from the pan. Add cumin and methi seeds and dry roast. We add these in a second batch because they tend to roast much quicker than the other spices. Let the spices cool for 5-10 minutes.
  2. In a spice grinder, grind all the sambar spices to a fine powder and store in an airtight container.


  • Ground spices are most potent and flavorful after grinding but can last up to a year in an airtight container.
  • Cook Time: 5
  • Category: Spice Blends
  • Method: Stovetop
  • Cuisine: Indian

Keywords: sambar spice blend