Sambhar powder is a lifeline in a South Indian kitchen. Apart from making the Arichuvitta Sambhar (where spices are ground to a paste with coconut) and is eaten with rice, we make the Darshini Style Sambhar also the Tamilnadu Tiffin Sambhar (both eaten with South Indian breakfast like Idli, Dosa-Uttapams, Pongal or Vadai).
We also make the easy Pressure cooker sambhar which uses this sambhar powder. Of course, making the sambhar in pressure cooker is optional, but it saves time and fuel while retaining the nutrition. You could also use this spice powder to make it on stove top (without pressure cooker) as shown in this recipe.
The sambhar powder recipe presented today is my mom’s and this has been our go-to recipe for more than 4 decades. Every time Amma makes it, I simply looked on. This time, I took the recipe from her and made it myself a video too. If you are also keen for Amma’s Mysore Style Rasam powder recipe, head here.
Other Spice powders that are heirloom recipes from our family:
Podi / Pudi – spice powderin Kannada / Tamil
Prep time – 20 mins, Roasting time – 20 mins, Grinding time – 15 mins
Makes: Approx. 500 grams of spice mix
Tips to make Aromatic Mysore Sambhar Powder
- Make sure you sun-dry all your ingredients a day or few hours before roasting or grinding it.
- In case you have no direct access to sunlight, make sure they are completely fresh and without any moisture.
- Cool the roasted mixture for 30 mins before and after grinding (cover it lightly to avoid any dust settling down).
- Store the spice powder in an airtight container and store the jar in a cool place.
- Like Amma, you may make small batches to retain freshness.
PIN FOR LATER
Ingredients for Mysore Sambhar Powder
- Coriander seeds – 400 gram
- Red Chillies (spicy) – 200 grams
- Kashmiri Red Chillies – 100 grams
- Rice (Brown / White) – 1/4 cup
- Methi – 1/3 cup
- Asafoetida – a generous 1/2 tsp (skip for GF)
- Dry Whole turmeric – 1/2 inch (use turmeric powder if you dont have access to whole turmeric, but add it to the grinding mix at the end without roasting it)
- Dry Copra – 1/2 cup (desicated coconut or fresh coconut won’t work)
- Channa Dal – 100 gram
- Cloves – 4 no.
- Curry leaves – 4 to 6 sprigs
- Oil (to roast the spices) – 3 tsp+1/2 tsp
How to make Mysore Sambhar Powder:
- Sun dry all the spices for a few hours
- If you don’t have access to direct sunlight, make sure it is free of moisture
- Use whole fresh spices as much as possible
- Pls find the video embedded below
- For the detailed method of roasting and in which order of grinding, please head to my youtube video below.
Would greatly appreciate if you subscribe, like and share the video along with leaving your valuable comments both on the video and blog !
How to make Sambar Powder | Mysore Style Sambhar
Equipment
- Pots and Pans
- Tava / Skillet
- Ladle
Ingredients
- 400 grams Coriander seeds dhania
- 200 grams Dry Red Chillies spicy variety
- 100 grams kashmiri red chillies
- 1/4 cup Raw rice Brown / White
- 1/3 cup fenugreek seeds Methi
- 1 tsp Asafoetida Hing,skip for GF
- 1/2 inch Dry turmeric use turmeric powder if you dont have access to whole turmeric, but add it to the grinding mix at the end without roasting it
- 1/2 cup Dry Coconut desicated coconut or fresh coconut won’t work
- 100 grams Bengal Gram Channa Dal
- 4 cloves
- 6 sprig Curry Leaves
- 4 tsp Oil to roast the spices, any neutral oil
Instructions
- Sun dry all the spices for a few hours
- If you don’t have access to direct sunlight, make sure whole spices are free of moisture
- Use whole fresh spices as much as possible
- Pls find the video embedded below
- For the detailed method of roasting and in which order of grinding, please head to my youtube video above.
Video
An easy to follow recipe. This time round will make sambar powder at home as the ready made one is not flavourful at all. Interesting that you add rice too.
THanks Mayuri. Do try. Rice is added to give the sambhar some body (without compromising on the taste)
The classic sambhar podi is one we alsways need in our pantry. It is tough to pass a week without it. Still so many varieties, which prompt us to try new varieties.
isnt it? Each household has their own proportion of spices and are all unique
Wow! this recipe for Smabgar masala is easy and delicious.. I will make some this time when I am parceling stuff to the girls. Thanks.
thanks Arch. Trust you & the girls would like it a lot
We as a family love sambar. This sounds flavoursome, will make it the next time.
thanks Jayashree. Do try and let me know how you liked it
Wow – the colour of your sambal mix is so lovely. Makes me want to try your recipe soon. It’s probably a classic recipe for you but for me it’s new and I am going to make it soon.
Thanks Mina di! Do try it sometime soon and am sure you would like it