Kerala sambar powder is a traditional South Indian spice blend known for its deep aroma and rich, earthy flavor. Made by slow-roasting lentils, whole spices, and curry leaves, this homemade samabar spice blend brings an authentic Kerala touch to your everyday sambar!
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Home made sambar powder not only enhances taste but also gives you full control over spice levels and ingredients.
Why you'll love it?
- Fresh & flavorful: No preservatives - just pure, aromatic spices.
- Customizable heat: Adjust chilies to suit your taste.
- Long-lasting: Keeps for months when stored properly.
- Versatile: Great in sambar, rasam, veggies, and even grilled dishes.
Ingredients
To make sambar masala powder Kerala style, you need the following ingredients:
White lentils/dehusked black gram (Urad dal)- I use whole white lentils for this recipe. Feel free to use either whole or split ones, whatever is handy.
Bengal gram lentils/split chickpeas (chana dal) - Thickens the sambar curry.
Dry red chillies bring heat and depth to this recipe. The same chillies are also used in my homemade Schezwan sauce and red chilli chutney, spicy condiments for Indo-Chinese and Indian dishes.
Spices bring the flavor and aroma to this spice blend.
See the recipe card for quantities.
How to make sambar powder Kerala style
Heat a skillet over low heat and add a little oil, then add the white lentils, Bengal gram lentils, and coriander seeds. Roast for 2 minutes on low heat. Combine the rest of the ingredients and continue roasting on low heat for 2 minutes or until golden brown.
Cool completely before grinding. Grind into a smooth powder using a blender or spice grinder.
Transfer the samabar spice blend to an airtight container once fully cooled.
Variations
- Add black peppercorns for extra heat.
- Include turmeric powder for bright color.
- Mix in desiccated coconut for a richer, South Kerala touch
Storage
Store this sambar podi Kerla style, in an airtight container. Make sure to cool down this spice blend before storing it. This sambar masala powder stays fresh for at least 3-4 months at room temperature or up to 6 months in the refrigerator.
How to use this sambar powder?
- Stir 1-2 tbsp into your favorite sambar for bold flavor.
- Sprinkle into rasam or soups for extra depth.
- Try it in stir-fried veggies or grilled proteins for a South Indian twist.
Equipment
I use my Nutribullet blender to grind almost all spices and prepare smoothies, lassi masala, and chutneys like plum cilantro chutney.
It's extremely easy to use, quick to clean, and very convenient for everyday cooking. A truly versatile, all-in-one kitchen appliance that's definitely worth trying.
FAQs
Kerala sambar powder is made using roasted lentils, coriander seeds, dried red chillies, cumin, fenugreek, curry leaves, and spices
Kerala sambar powder has a deeper aroma and richer flavor due to the use of curry leaves, roasted lentils, and minimal turmeric. Some variations may also include coconut, giving it a distinct South Indian taste.
It lasts 3-4 months at room temperature and up to 6 months when refrigerated in an airtight container.
Tips
- Dry the spices completely before grinding to improve shelf life.
- Roast spices on low heat to prevent burning.
- Let the spices cool fully before and after grinding to avoid moisture.
- Always use a clean, dry spoon to handle the spice powder.
More Spice Blends
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Kerala Sambar Powder Recipe (Spice Blend)
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Equipment
- 1 Skillet
- 1 Spatula
- 1 Blender
Ingredients
- 1 tablespoon Oil
- ½ cup White lentils (110g)
- ¼ cup Bengal gram lentils (50g)
- ¼ cup Coriander seeds (15g)
- 1 tablespoon Fenugreek seeds (4g)
- 2 tablespoon Cumin seeds (13g)
- 2 tablespoon Asafoetida (14g)
- few Curry leaves
- 8-10 Dry red chillies
Instructions
- Roast lentils and coriander seeds using a small amount of oil on low heat for 2 minutes.
- Combine the rest of the ingredients and roast for 2-3 minutes or until the colour turns golden.
- Cool down and blend into a powder
- Store in an air-tight jar.
- Use this homemade Kerala sambar masala to enhance the flavor of your sambar.
Video
Notes
- Dry the spices completely before grinding to improve shelf life.
- Roast spices on low heat to prevent burning.
- Let the spices cool fully before and after grinding to avoid moisture.
- Always use a clean, dry spoon to handle the spice powder.
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Nutrition
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Katie says
Such an incredible spice mix!! I have been using this in everything recently!
Abhi says
Thanks, Katie. Good to know that!!
Nancy says
What a flavourful recipe. Thanks for the tips
Abhi says
Thanks Nancy!!