Chana Dal -: 1 Cup

Coriander Seeds -: 1 Cup

Urad Dal -: 1/3 Cup

Fenugreek Seeds -: 1/4 Cup

Black Pepper Corns -: 1/4 Cup

Asafoetida -: 1/2 tbsp

Curry Leaves -: 1/2 Cup

Broken Red Chillies -: 1 1/2 Cup

Turmeric Powder -: 1/2 tsp


  1. Heat a pan and add bengal gram. Now fry for a minute on low flame.
  2. Then add coriander seeds, urad dal, fenugreek seeds and black pepper corns. Fry on low flame for two to three minutes.
  3. While roasting, add broken red Chillies and curry leaves. Fry for one to two minutes till the curry leaves turn crispy.
  4. Lastly add asafoetida and turmeric powder and fry for about 30sec.
  5. Switch off the flame.
  6.  Now let all the roasted spices cool down to room temperature.
  7. Add all the spices in your grinder jar and make it a fine powder.
  8. Now, let the powder cool down. Once the powder cools down spoon it carefully into a jar.
  9. Now your sambar powder is ready and can be used in making sambar.


If your sambar powder is a little light in colour, then add 1/2 cup of red chilli powder to it and mix.

3 thoughts on “SAMBAR PODI TYPE 2”

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