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5 from 1 vote

Aunty Prema's Sambar Powder

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: condiments, curry powder, spices
Cuisine: Indian
Keyword: dairy free, easy, gluten free, quick, vegan, vegetarian


  • 10 gms coriander seeds dhania
  • 3 gms cumin seeds jeera
  • 7-11 dried red chillies or less if you want it less spicy
  • 3 gms fenugreek seeds methi
  • 2 gms black mustard seeds
  • 1 gm whole black peppercorns
  • 10 curry leaves kadipatta
  • 1/4 tsp tumeric powder
  • Pinch of asafoetida hing


  • In a hot pan kept over low heat, add the coriander seeds and fry them till they are aromatic (approximately 30-60 seconds), stirring constantly. Remove the seeds and set them aside on a plate to cool.
  • Add cumin seeds to the pan, fry them for 10 seconds or so before taking them out of the pan & adding it to the plate to cool.
  • Next roast the fenugreek seeds very lightly – take it out of the pan & add it to the plate to cool
  • Lastly, add the mustard seeds and peppercorns. Roast for about 30 seconds before adding the curry leaves. Stir constantly till the curry leaves are dry.
  • Add the turmeric & asafoetida, give it a quick stir
  • Turn the stove off
  • Transfer spices from pan onto a plate & let it cool down for 3-5 minutes before grinding them to a fine powder in a spice grinder
  • If the mixture is warm after being ground, transfer it to a plate and once it cools down, transfer the powder to an air-tight container and store it in a cool place. Stores well for 3-6 months.
  •  While making sambar, add 1 tsp per person to the sambar mix if you want it mild. Add around 2-3 tsps per person if you want it more spicy