Sambar Powder Recipe - Capture the Superb
Flavours of South Indian and Sri Lankan Cuisine

Put together your own sambar powder recipe and you can enjoy the true taste of Sri Lanka and Southern India. Visit these countries and you'll find many regional variations of this mix used to flavour sauces, soups, bean, and vegetable dishes to name a few. (See the bottom of the page for more recipes)

Note: If you can, use a few whole spices as these will add the best flavours. If you only have pre-ground, use these and reduce the quantities the recipe requires by half. So for 2 tablespoons of whole cumin you would use 1 tablespoon of pre-ground cumin powder. Reduce any others you don't have whole by half as well.

Homemade Sambar Powder Recipe

What You'll Need: (makes about 9-10 tablespoons)

6 tbsp pigeon peas (or brown lentils)
3 tbsp coriander seeds (cilantro)
2 tbsp chili flakes
2 tbsp cumin seeds
2 tablespoons coconut flakes
4 tsp fenugreek seeds
4 tsp black peppercorns
4 tsp black/brown mustard seeds
2 tsp turmeric 
1 tsp asafetida (hing)
15-20 curry leaves

tbsp = tablespoon
tsp = teaspoon


  • In a pan over a medium heat, dry toast the pigeon peas/lentils, peppercorns, coriander, cumin and fenugreek for a few minutes whilst stirring
  • After a few minutes, and when the aromas come through, take the pan off the heat and let cool
  • Once cooled, add to your grinder and grind along with the chili flakes, curry leaves, coconut and mustard seeds
  • Add to a bowl
  • Stir in the turmeric and asafetida

Store your sambar powder recipe in a cool place in an airtight jar and out of direct sunlight. Use within 3 months.

Note: Click here for step-by-step tips on toasting and grinding ingredients. (Link opens in new window)

homemade sambar powderSambar Powder

After Making Your Sambar Mix You May Like to Try...

Creole Seasoning - Add
Fab Louisiana Flavours
to Your Meals

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Spicy Cajun Twist!

A Collection of Garam
Masalas For the True
Taste of India

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