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.

What You'll Need: (makes about 12 tablespoons)

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

tbsp = tablespoon
tsp = teaspoon

Directions:

In a dry pan over a medium heat, dry toast the pigeon peas/lentils, peppercorns, coriander, cumin and fenugreek seeds for a few minutes whilst stirring or shaking the pan

After a few minutes, and when the aromas come through, take the pan off the heat, add the ingredients to a bowl and let cool

Once cooled, add the toasted ingredients to your grinder and grind along with the chili and coconut flakes and mustard seeds

Once ground, add to a bowl

Add the turmeric and asafetida powders to the bowl and combine

Finally, crumble in the dried curry leaves and combine once more

Store your sambar powder recipe in a cool place in an airtight jar and out of direct sunlight. Use within 6 months.

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