Sambar Podi (Homemade South Indian Spice Mix)

Name: How to Make Sambar Podi (Homemade South Indian Spice Mix) | Easy & Delicious Sambar Podi (Homemade South Indian Spice Mix) Recipe
Total time: 10 min
Yield: 25
Cuisine: south-indian

Sambar Podi is a traditional South Indian spice blend made from roasted dals, red chilies, and aromatic spices. It forms the backbone of authentic sambar, lending depth, heat, and fragrance to this beloved dish.

prep time 10 Mins

cook time 25 Mins

chef Ankita Singh

A staple in South Indian kitchens, Sambar Podi (sambar powder) is a versatile masala mix that enhances not only sambar but also rasam, kuzhambu, vegetable curries, and stir-fries.
This homemade version uses a balanced combination of dals, red chilies, coriander seeds, fenugreek, peppercorns, and turmeric. While store-bought options are widely available, preparing it at home ensures freshness, aroma, and customization of spice levels.
The recipe uses a mix of Byadagi chilies (for bright color and mild spice) and Guntur chilies (for heat), ensuring both flavor and vibrancy. Once roasted and ground, this powder stays fresh for weeks when stored properly.

Step 1

Roast the Dals

Heat a heavy-bottomed pan on low flame.
Add chana dal and tur dal. Roast gently until well-heated through and aromatic (no need to brown).
Transfer to a plate and cool completely.

Step 2

Roast Chilies & Spices

In the same pan, dry-roast the red chilies until crisp. Remove to cool.
Next, roast coriander seeds, fenugreek seeds, and peppercorns until they release aroma and are well-heated through. Keep aside to cool.

Step 3

Grind the Podi

Once all roasted ingredients are cooled completely, transfer them to a dry mixer jar.
Add turmeric powder.
Grind to a fine powder, working in small batches to avoid overloading and overheating the jar.

Step 4

Store & Use

Spread the ground powder on a plate to cool fully before storing.
Store in a dry, airtight container. Keeps fresh for 2–3 months in a cool, dry place, or longer if refrigerated.

Tips and Tricks

Spice Customization: Adjust the ratio of Byadagi (color) and Guntur (heat) chilies based on spice preference.
Grinding in Batches: Prevents overheating and clumping.
Shelf Life: Always use a dry spoon to scoop powder to maintain freshness.

Frequently Asked Questions

Yes, you can roast a handful of curry leaves along with chilies for extra aroma.

Typically 2–3 tablespoons for 4 servings, but adjust to taste.

Pepper adds earthy heat and depth — recommended not to skip, though you can reduce slightly if preferred.

Yes, but grind in batches for best results and store in multiple jars to retain freshness.

Calories 40 Kcal

Total Fat 1.5 g

Carbs 2 g

Protein 7 g

ESSENTIAL ITEMS

0.25 cup chana dal (Bengal gram)

0.25 cup tur dal (pigeon peas / toor dal)

20 piece dried red chillies (mix of Byadagi and Guntur)

1 cup coriander seeds

1 tsp fenugreek seeds

1 tbsp black peppercorns

1 tsp turmeric powder

Recipe by:

Ankita Singh

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Sambar Podi (Homemade South Indian Spice Mix)

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