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Sambar powder

Spices & seasonings · Spice blends

Sambar powder

Roasted South Indian blend of coriander, chilli, fenugreek and lentils for sambar and vegetable dishes.

Also called: sambar masala, sambhar powder

A kind of spices

Read the full spice guide: flavour, history and how to use it

Make it yourself: Sambar powder

Photo: Keerthinellikkalaya, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Sambar powder is a South Indian spice blend made by dry-roasting coriander seeds, dried red chillies, fenugreek, cumin, pepper, curry leaves and small amounts of lentils (toor or chana dal), then grinding. The lentils give it body and a nutty taste. Each household and region has its own version.

How it’s used

  • Sambar with toor dal and tamarind
  • Vegetable poriyals and kootus
  • Spiced rice dishes
  • Seasoning dosa fillings

Characteristics

Taste
Toasty, spicy, slightly bitter.
Sold as
ground
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Airtight jar away from light; home-made powder is best within a few months.

Diet, allergens and safety

No major allergens in typical versions. May contain Mustard, Wheat, Gluten — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free (check label)
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains lentils and often asafoetida (may include wheat); may contain mustard.

Nutrition per 100 g

Energy
325 kcal
Protein
14.29 g
Carbohydrate
55.83 g
Fat
14.01 g
Fibre
53.2 g
Sugars
2.76 g

USDA FoodData Central: Spices, curry powder (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Rasam powder — Works at a pinch; more peppery and less body.

Related ingredients

Recipes with sambar powder

No recipe in the catalogue uses it yet.

More spice blends