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Sambar Podi ( Powder)

Sambar is a lentil based vegetable gravy cooked with a small amount of tamarind extract/ juice and few vegetables. Mostly it is served with idli /dosa/ pongal / rice.  I always prefer homemade sambar podi for my cooking. The procedure and proportion of the spices differ from each household. Each lends different flavour aroma and taste. Let me share my sambar podi recipe with you all.



  • 10 around dry red chillies

  • 25gm of pepper

  • 50 gm of chana dal

  • 25gm cumin seeds

  • 100gm coriander seeds

  • 1 tablespoon of fenugreek seeds

  • 2teaspoon of asafoetida powder 


  • Dry roast coriander seeds, cumin seeds, chana dal, pepper and red chillies in a kadai.

  • Roast each of them separately.

  • Add the asafoetida powder and grind everything together into a semi coarse powder.

  • Store it in an air tight container.  

        Spicy and healthy homemade sambar Powder is ready!    


 Tips / variations:  

  • If crystal asafoetida is used, roast them in oil before grinding.


Shelf Life: 

  • It can be stored for 6 to 8 months in an airtight container.


Nutrients value: 

  • Coriander is a wonderful source of dietary fibre and contains vitamin K.

  • Asafoetida powder helps reduce bloating and other stomach problems.

  • Cumin seeds promote digestion and a rich source of Iron.

  • Black pepper contains antimicrobial compounds that help keep food fresh. It also reduces Cancer Risk and fights the flu, colds and fungal infections.