Homemade Sambar Powder - Capture the
Aromatic Flavours of Southern India

Sambar powder is a classic blend enjoyed throughout Sri Lanka and South India with many regional variations. It's often used as a seasoning for vegetable dishes, sauces, soups and bean and lentil dishes.

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

5 tbsp brown lentils (or yellow split peas)
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black peppercorns
1 tbsp turmeric powder
4 tsp chili powder
4 tsp yellow mustard seeds
1 tsp asafetida (hing)
1 tsp whole cloves
15-20 curry leaves
3 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon

Directions:

Break up the cinnamon

Dry toast the lentils, peppercorns, coriander, cumin, cloves and fenugreek for a few minutes

When you can really smell the aromas, take off the heat and let cool

Add the cooled ingredients to your grinder and grind along with the curry leaves, cinnamon and mustard seeds

Once ground, add the ingredients to a bowl

Finally, stir in the chili, turmeric and asafetida powders

Store your powder in an airtight jar out of sunlight. Use within 6 months.

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