Regional 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
- Earthy
- Nutty & toasty
- Hot & numbing
- Mild
Photo: Keerthinellikkalaya, via Wikimedia Commons (CC-BY-SA-4.0)
Flavour and aroma
earthy, toasty, warm, slightly bitter. Toasty, spicy, slightly bitter.
- Heat
- Mild
- Forms
- ground
How to use it
dry roast · Spice roasting (dry-roasting) technique
To make it, roast each ingredient separately over low heat until fragrant (dal golden, fenugreek reddish, chillies crisp), cool and grind.
infuse · Simmering technique
Simmer 1½–2 tbsp in the tamarind water with the vegetables for 5 minutes before adding the cooked dal.
- Sambar with toor dal and tamarind
- Vegetable poriyals and kootus
- Spiced rice dishes
- Seasoning dosa fillings
Identifying good quality
Reddish-brown, slightly coarse powder smelling of roasted coriander and chilli.
Origin and history
Origin: Tamil Nadu and Karnataka.. Grown and used: Used across South India..
Sambar powder is a roasted blend of coriander, dried red chillies, fenugreek, cumin and often roasted chana or toor dal, black pepper and curry leaves. Tamil and Karnataka versions differ; Karnataka powders often add coconut.
Well documented
Recipes with sambar powder
No recipes use it yet.