A south Indian blend of roasted coriander seed, dried red chillies, lentils, fenugreek, cumin, pepper and curry leaves, ground and simmered with tamarind and toor dal to make sambar.
What it is¶
Sambar powder (Tamil sāmbār podi, Kannada huli pudi) is the spice mixture used to make sambar, the tamarind-soured lentil and vegetable stew eaten daily across south India with rice, idli and dosa. Its base is roasted coriander seed and dried red chillies, with small amounts of roasted lentils (chana dal, urad dal, sometimes toor dal) that add body and a nutty savour, plus fenugreek, cumin, black pepper, curry leaves, asafoetida and turmeric.
Unlike a north Indian finishing blend, sambar powder is cooked in: it simmers in the tamarind water with the vegetables before the cooked dal goes in, and the lentil content thickens the stew slightly.
Origins¶
Sambar is a dish of Tamil Nadu, Karnataka and neighbouring regions, and every household, caste community and district has its own version. A popular story attributes its invention to the 17th-century Maratha court of Thanjavur, naming it after the Maratha ruler Sambhaji; this is folklore, and food historians generally regard the dish as older and more widespread than the legend allows.
Families traditionally roast and grind a batch of sambar powder every month or two, and many still do. Commercial sambar powders from south Indian brands are now widely used as well.
What goes in it¶
| Component | Role |
|---|---|
| Coriander seed | The bulk; citrusy, earthy body |
| Dried red chillies (e.g. Byadgi, Guntur) | Heat and colour |
| Chana dal and urad dal | Nutty savour and slight thickening |
| Toor dal (optional) | More body |
| fenugreek | Bitter-sweet depth |
| cumin | Earthiness |
| black pepper | Pungency |
| Curry leaves | Fresh, citrusy, savoury aroma |
| asafoetida | Onion-garlic savour |
| turmeric | Colour |
| Optional: dried coconut, cinnamon, mustard, poppy seed | Karnataka and family variations |
Flavour¶
Earthy, toasty and moderately hot, with the savoury, nutty roundness of roasted lentils, a pleasant bitterness from fenugreek, and curry leaf aroma. In the finished stew, it balances against sour tamarind and the sweetness of vegetables such as shallots, pumpkin and drumstick.
How to use it¶
- Sambar: for four, boil 100 g toor dal until soft. Separately, simmer vegetables (drumstick, okra, aubergine, shallots, pumpkin) in tamarind water (a walnut-sized ball of tamarind soaked in 400 ml water) with 2 tablespoons sambar powder, salt and turmeric for 10–15 minutes. Add the mashed dal, simmer for 5 minutes, and finish with a tempering of mustard seeds, curry leaves, dried chilli and asafoetida in oil. See tempering-spices.
- Bisi bele bath: Karnataka's rice-lentil-vegetable dish, usually with its own related powder.
- Vegetable stir-fries (poriyal) and lentil-vegetable kootu.
- Roast potatoes: a spoonful with oil makes a good south Indian-style roast.
Making it at home¶
About 12 tablespoons · 25 minutes
You need
- 6 tbsp coriander seeds
- 15–20 dried red chillies (half Byadgi or Kashmiri for colour, half hotter), stalks removed
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tsp fenugreek seeds
- 2 tsp cumin seeds
- 1 tsp black peppercorns
- 2 sprigs curry leaves (about 20 leaves)
- 1 tsp oil
- ½ tsp asafoetida
- 1 tsp ground turmeric
Method
- Heat the oil in a heavy pan over a medium-low heat and roast the chillies for 1–2 minutes until crisp and slightly darker. Remove.
- In the same pan, roast the chana and urad dal until golden and nutty, about 3 minutes. Remove.
- Roast the coriander, cumin, fenugreek and pepper for 2–3 minutes until fragrant; the fenugreek should be pale reddish, not brown.
- Finally, toss the curry leaves in the pan until crisp, about 1 minute.
- Cool everything completely, then grind to a fine powder with the asafoetida and turmeric. Store airtight.
Variations¶
- Tamil Nadu: coriander- and chilli-forward, no coconut.
- Karnataka (Udupi style): often adds dried coconut and sometimes cinnamon, and is slightly sweeter; sambar there is often finished with jaggery.
- Kerala: some versions include roasted coconut ground to a paste (varutharacha sambar) rather than a dry powder.
- Andhra: hotter, with more chilli.
Every family has its own sambar powder, and ratios are argued about with feeling. None is the single authentic one.
Buying and storing¶
Because of the lentils and curry leaves, sambar powder is best within three months; keep it airtight, in the fridge in hot climates. Buy commercial powders from south Indian grocers, where turnover is high.