Homemade sambar powder is a South Indian spice blend used to season sambar and other lentil-based dishes. I make this version by roasting the lentils and spices in the air fryer, then cooling and grinding them. It works well with dosa, medu vada, idli and sambar rice, especially when you want a fresh spice mix made in a small batch.
I like making spice blends at home because you can prepare a small batch and adjust the heat to your taste. The method is similar to my homemade garam masala in the air fryer: roast gently, cool completely, then grind. It is also a practical way to preserve family spice-mix methods while making only as much as you are likely to use while the aroma is fresh.
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Ingredients
Lentils
- Chana dal (Yellow lentil)
- Tuvar dal (pigeon pea lentil)
- Urad dal (blackgram lentil)
Spices
- curry leaves (you can use fresh/dried)
- dry red chilies (brushed with oil) - If you prefer not so spicy sambhar, then you kashmiri red chillies, adjust as per your taste
- cinnamon stick
- cloves
- cumin seeds
- methi seeds
- coriander seeds
- dry coconut - grated or sliced
read the recipe card for details.
Video recipe - Sambhar masala
How to make sambhar powder in air fryer?
- Roast chana dal for 5 mins at 160C| 320F, in a preheated air fryer. .
2. Now, add tuvar dal and urad dal to the bowl. Air fry them with chana dal for 5 minutes at 160 C| 320 F
3. Add spices (cinnamon,cloves,cumin seeds,methi seeds,coriander seeds) , Coconut pieces and dried chillies(brushed with oil) for 8-10 mins at 160 deg C| 320 deg F.
4.Add curry leaves and let it roast for 2-3 minutes.
5. once done, allow the mixtures to cool down
6. Powder them in Vitamix or a spice grinder and store them in a glass bottle once they cool.
To use this sambhar powder for your recipes, start with 1 tsp per serving of sambhar, add more if you like it more flavorful.
Storage
Store the homemade sambar powder in a glass jar for 3-4 months in a cool dry place. Use 1-2 spoons as per taste to make a flavorful sambar with cooked lentils. Always use a clean dry spoon to take out the powder from your airtight container.
Related links
Air fryer sambar masala powder | homemade sambar powder recipe
Equipment
- Air fryer
- Vitamix blender
Ingredients
Lentils
- ¼ cup Chana dal
- ¼ cup tuvar dal
- 2 tablespoon urad dal
Spices
- 1 inch cinnamon sticks
- ½ cup coriander seeds
- 1 tbsp. cumin seeds
- 1 teaspoon methi dana /fenugreek seeds
- 4-5 cloves
- ½ cup dry coconut powder /khopra , grated
- 50 gm red chillies adjust as per your spice level
- 1 tablespoon oil for brushing on red chillies
- 3-4 sprigs curry leaves ½ cup curry leaves
Instructions
- Roast chana dal for 5 mins at 160C| 320F, in a preheated air fryer. Now, add tuvar dal and urad dal to the bowl. Air fry them with chana dal for 5minutes at 160 C| 320 F.
- Add spices (cinnamon,cloves,cumin seeds,methi seeds,coriander seeds), Coconut and chillies(brushed with oil) , cook for 8-10 minutes at 160 deg C| 320 deg F.
- Add the curry leaves, cook for 2-3 minutes,allow the mixture to cool down
- Powder them in Vitamix or a spice grinder.
- Store them in a glass bottle once they cool.
Video
Substitution & Variations
- You can use a cast iron pan or frying pan to dry roast the spices if you do not own an air fryer yet.
- You can use the sambar powder to make different kinds of delicious sambar recipes.Tiffin sambar, arachuvitta sambar, udupi sambar are few types
Some people like it sour like in Tamil Nadu where only tamarind is added. - Some people like it fiery hot, where hot red chillies are tempered to make it spicy like in Telangana.
- Others like it slightly sweet like in Karnataka, where jaggery or palm sugar is added along with tamarind paste.
- You can add various vegetables to the lentil stew while cooking like radish, sambar onions/ shallots, moringa/ drumsticks, tomatoes, pumpkin sambar.
FAQ
All powdered spices lose their colour and flavor after storing for long time.Using such spices will not give you authentic taste.
Sambar stays good for 2-3 days. Bring it to a boil and temper again to get a fresh taste.
For the freshest aroma, store the powder in an airtight jar in a cool, dry place and use it within 3-4 months. Always use a clean, dry spoon.
Conclusion: Homemade sambar masala is a recipe for keeps. Once you make it, freshness and the difference of taste is amazing. You will see how much it differs from the market based ones.Plus you are sure of quality and assured there are no preservatives.
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