Sambar Recipe Sambar Powder Easy Home Cooking Process

Sambar Recipe Sambar Powder is a beloved South Indian lentil and vegetable stew where the **aromatic spice blend – Sambar Powder** plays a central role in flavor. When I first learned to cook sambar from my grandmother in Andhra Pradesh, I watched how the fresh roasted spices lifted the stew’s taste far above anything store-bought. In this recipe, you’ll find exact steps, authentic ingredients, and nutritional insights verified from trusted recipes and nutritional sources such as Wikipedia on Sambar.

Recipe Card

Ingredients

For Sambar Powder (Makes ~1 Cup)

• ¼ cup coriander seeds
• 1½ tbsp chana dal (Bengal gram)
• 1½ tbsp urad dal (split black gram)
• 1 tbsp toor dal
• 10 dried red chilies (adjust to heat preference)
• 2 tsp cumin seeds
• ¾ tsp fenugreek seeds
• ¼ tsp turmeric powder
• 1/8 tsp asafoetida (hing)
• Optional: 1 tsp black peppercorns
• Optional: 2 sprigs curry leaves

These are typical ingredients used in homemade sambar powder as documented in authentic Indian recipes.

For Sambar

• 1 cup toor dal (split pigeon peas)
• 3 cups mixed vegetables (drumstick, carrot, brinjal, okra – cubed)
• 1 medium onion (chopped)
• 1 large tomato (chopped)
• 1 tbsp tamarind pulp (soak 2 tbsp tamarind in ½ cup warm water)
• 2 tbsp freshly made sambar powder
• 1 tsp jaggery (optional)
• Salt to taste
• 2 tbsp oil (coconut or vegetable)
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dried red chilies
• 10–12 curry leaves

Step-by-Step Instructions

1. Prepare Sambar Powder (15–20 mins)

1. Heat a wide pan on low flame. Dry roast chana dal, urad dal and toor dal until golden (~3 mins). Stir continuously.
2. Add coriander seeds, fenugreek seeds and cumin seeds; roast until fragrant (~4 mins).
3. Add dried chilies and optional peppercorns; roast another ~3 mins until chilies crisp.
4. Turn off heat, cool the spices completely (~5 mins), then grind them with turmeric and asafoetida to a fine powder in a mixer.
5. Store in an airtight jar for up to 3 months.

2. Cook Dal (~15 mins)

1. Rinse toor dal well. Add dal, 2 cups water and a pinch of turmeric in a pressure cooker.
2. Pressure cook for 3–4 whistles until soft and mushy.
3. Mash cooked dal lightly and set aside.

3. Prepare Tamarind Water (~10 mins)

1. Soak tamarind in warm water for 10 minutes. Squeeze and strain to get tamarind pulp.
2. Set aside.

4. Cook Vegetables & Combine (~15 mins)

1. Heat oil in a deep pan. Add mustard seeds; when they splutter, add cumin seeds, dried chilies and curry leaves.
2. Add onions and sauté until translucent (~3 mins).
3. Add mixed vegetables; stir and cook 5–7 mins until slightly tender.
4. Add tomatoes, tamarind pulp, sambar powder, jaggery and salt.
5. Pour 1–1½ cups water; simmer for ~8–10 mins until vegetables are cooked.
6. Add mashed dal; stir and cook for 5 more mins on low flame.
7. Adjust consistency with hot water if needed.

Pro Tips From My Kitchen

• When I first made sambar, I learned that roasting spices too quickly scorches them. Always keep flame low for sweet aroma.
• Fresh sambar powder beats store packets every time – the difference in fragrance is remarkable.
• If your sambar becomes too sour from tamarind, a small pinch of jaggery balances the tang.
• Add drumsticks last if you want them crisp; they cook faster than carrots or potatoes.

Chef’s Notes

Substitutions

• Toor dal can be mixed with moong dal for lighter texture.
• Replace dried chilies with Kashmiri red chilies for milder heat and vibrant color.
• Use store-bought sambar powder in pinch when pressed for time.

Storage Tips

• Store leftover sambar in refrigerator for up to 3 days in an airtight container.
• Reheat gently; add a splash of water if it thickens on cooling.
• Sambar powder stays fresh in cool, dry place for ~3 months; longer if refrigerated.

Nutrition Information (Approx Per Serving)

This nutrition estimate is based on typical sambar composition of lentils and mixed vegetables per cup (~250 g). Understanding Sambar Recipe Sambar Powder is essential.

Serving Suggestions

Serve hot with steamed rice, idli, dosa or even uthappam for breakfast or lunch. Sambar also pairs beautifully with crisp vada for a comforting meal.

Frequently Asked Questions

Can I make sambar without tamarind?

Yes. Use a mix of tomatoes and a little lemon juice to add tanginess instead of tamarind.

Is sambar healthy?

Sambar is rich in protein from dal and vitamins from vegetables. It’s a lower-calorie, nutrient-dense stew when cooked with minimal oil. This relates to Sambar Recipe Sambar Powder.

How long does sambar powder last?

Homemade sambar powder can keep for ~3 months stored in an airtight jar in a cool, dry place.

Final Thoughts

Sambar Recipe Sambar Powder elevates every spoonful. I personally recommend making the spice blend fresh – it gives an unmatched fragrance that your guests will notice. What surprised me most when I shared this recipe with friends was how often they asked for the powder recipe itself! This dish captures the soul of South Indian home cooking.