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Dry roast all the items individually on a very low flame. First dry roast channa, urad, thoor dhal till light pink. 

Dry roast fenugreek and mustard seeds till it turn pink and mustard pop out. Now dry roast Dhania & chilies till Dhania starts to pop out. Turn curry leaves in the same kadai for about 45 sec and finally dry roast turmeric pieces (you can break it in small pieces with a mortar) for 1 minutes. 

Again mix all the ingredients in the still hot kadai, switch off the gas. Add one spoon of asafoetida and mix thoroughly. Close the kadai with a lid & let it stand for one hour.

 After one hour, powder the ingredients. Take care not to make a very fine powder. This amount of powder will last you for 3 to 4 days. I'm not in favour of storing sambar/Rasam powders for long time. 

I promise that your sambar will heavently when you prepare with this sambar podi. 

Note: Some people roast chilies in a little amount of oil. You can choose to do likewise if you want darker sambar.

ENJOY!!!! And I would love to have your feed back please. 


Redchillies 1 cup
Dhania cup
Urad dhal table spoon
Channa dhal table spoon
Thoor dhal table spoon
Black Pepper table spoon
Turmeric Powder inch
Hing (asafoetida) 1 spoon
Curry leaves 3-4 sprigs
Fenugreek spoon
Mustard spoon
Jeera 2 spoons

(Jeera is optional Karnataka sambarpodi has jeera so if you want karnataka sambar, you may add jeera)

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