By Devi Poojari
November 28, 2025
While store-bought spice blends are all about convenience and ease of preparation, having some time on hand to patiently prepare them at home can be satisfying when used across dishes. This homemade sambar powder recipe is one such example of how using freshly ground spices can really elevate the preparation and make it extraordinary.
¼ cup coriander seeds 1 teaspoon fenugreek seeds 10-12 dry red chillies 2 teaspoons black peppercorns 1 teaspoon cumin seeds ½ teaspoon turmeric powder ¼ teaspoon asafoetida 1.5 tablespoons urad dal 1 tablespoon tur dal 1.5 tablespoons chana dal 20-25 curry leaves
In a dry pan, toast the red chillies until their raw aroma disappears and they deepen in colour, before setting aside.
Add in the coriander seeds and continue to roast for 3-4 minutes until lightly brown before adding in the cumin seeds, peppercorns, tur dal, chana and urad dal to toast for an additional 2 minutes.
Add the fenugreek seeds, turmeric powder and curry leaves to toast for a minute before transferring everything onto a plate.
Cool all the toasted ingredients to room temperature before transferring to a mixer.
Add the asafoetida and grind to a fine or coarse powder, depending on preference.
Store in an air-tight jar for up to 2 months in the refrigerator.