Regional blends
Sambar powder
The South Indian lentil-stew powder of coriander, dried chilli, lentils and fenugreek.
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Sambar powder, also called sambar podi, seasons the tamarind-and-lentil stew sambar of Tamil Nadu, Karnataka, Kerala and Andhra Pradesh. Unlike many northern blends it includes roasted lentils, which thicken and add a nutty taste.
What goes in
- Coriander seed840%, Largest part.
- Dried red chilli420%, Heat and colour.
- Chana dal315%, Thickens.
- Toor dal210%, Nutty body.
- Fenugreek seed15%, Slight bitterness.
- Turmeric15%, Colour.
- Black pepper15%, Warmth.
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Dry Sun dry or dry roast the chillies until crisp. Step 2: Toast Roast the dals with a little oil until golden. Step 3: Toast Roast the coriander, fenugreek and pepper separately until aromatic. Step 4: Rest Cool everything completely, which matters for a fine grind. Step 5: Grind Grind all parts together with the turmeric to a fine powder. Step 6: Store Store in a dry jar and keep out of the light. Finished Sambar powder, by share.
Home and shop versions
Many households roast and grind their own batch once or twice a year, often on a sunny day so the spices can be dried. Each family adjusts the chilli, and the blend differs between regions and between towns.
Using it
It is stirred into cooked lentils with tamarind and vegetables such as drumstick, brinjal and pumpkin. A tempering of mustard seed and curry leaf is usually added at the end.
Where it is used
The spices in it
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Chili pepper: Takeaway, CC BY-SA 4.0, source
- Turmeric: J.M.Garg, CC BY 3.0, source
- Fenugreek: Yak, CC BY-SA 3.0, source
- Coriander: Thamizhpparithi Maari, CC BY-SA 3.0, source
- Black pepper: David Monniaux, CC BY-SA 3.0, source