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
Description
Sambar is often called the national curry of South India, and rightly so. A perfect sambar starts with a well-balanced sambar powder—fragrant, spicy, and packed with flavor. Let’s prepare it from scratch!
Ingredients
Instructions
-
Heat a pan and add 1 teaspoon of oil.
-
Add toor dal and roast for a few seconds until it starts to turn light golden.
-
Now add coriander seeds, fenugreek seeds, dry red chillies, and a few curry leaves.
-
Roast everything on a medium flame, stirring continuously, until the toor dal and fenugreek seeds turn a reddish-brown and the spices release a rich aroma.
-
Turn off the flame and allow the mixture to cool completely.
-
Once cooled, grind the roasted ingredients into a fine powder using a mixer or spice grinder.
-
Store the sambar powder in an airtight container for longer shelf life and freshness.
-
Your homemade sambar powder is ready—fresh, flavorful, and perfect for authentic South Indian sambar!