Kerala sambar has its own voice. It’s not the same as the Tamil version, not as sweet as the Udupi one, and definitely not too heavy on spice. It’s balanced, slightly roasted, with a warmth that comes from tradition. At the heart of this distinct flavour is the humble Kerala sambar powder-a mix of spices that turns everyday vegetables into something deeply comforting.
This powder isn’t just a shortcut. It’s the very foundation of our sambar. The process is simple, yet every step matters. Coriander seeds, dried red chillies, fenugreek, cumin, black pepper, toor dal, and a few more essentials are slow-roasted in a bit of heat-not burnt, not raw, but just right. Each spice releases its own aroma, blending into something that’s more than the sum of its parts. Once cooled, it’s ground to a fine powder, and that’s it. No preservatives. No added colours. Just a well-made, honest spice mix.
What sets Kerala sambar powder apart is the toor dal. It adds not just thickness but a nuttiness that sits beautifully with the tamarind and vegetables in the final dish. The red chillies bring heat, but not a sharp one-more like a steady warmth that builds slowly. Coriander is always the bulk, lending a mild citrusy body, and then there’s the quiet bitterness of fenugreek that balances everything.
Each home might have its own version. Some toast a bit of raw rice along with the spices, others add curry leaves to the roasting pan. The quantities may shift slightly, but the soul remains the same. That’s the beauty of Kerala cooking-nothing is rigid, but everything is rooted.
Once made, this sambar powder can sit in your shelf for weeks, ready to add depth to your curries, stir-fries, or even rasam if you’re feeling experimental. But of course, it shines most in sambar. A spoonful or two, added to simmering dal and tamarind-soaked vegetables, transforms the pot instantly. The kitchen smells familiar. The taste feels like home.
You can always buy sambar powder from the store. But making your own, even once, is a small act of reclaiming flavour. It reminds you that cooking isn’t just about recipes-it’s about rhythm, memory, and care.
Kerala sambar powder isn’t fancy. It doesn’t shout. But it holds our food together in the quietest, most delicious way.
Kerala Sambar Powder
Ingredients
Instructions
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0/8 steps made
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Sambar is the national curry of South India. To make perfect sambar , Sambar Powder have a leading role. So lets start
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First of all, heat a pan, add a teaspoon Oil, Add Toor dal , lets roast it few seconds
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Now let’s add Coriander seeds, Fenugreek seeds, Dry Red Chillies, and curry leaves
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Stir Continuously, till the fenugreek seeds and Toor daal get in red colour
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Off the flame and let it be cooled
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When it’s cooled down, Let’s make smooth powder.
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Keep it in an Air tight container
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Home made Sambar powder is ready