Chana Masala Powder Recipe

chana masala powder recipe |
chole masala powder |

homemade chana powder
By
Hebbars Kitchen
-
May 5, 2020
this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)
chana masala powder recipe | chole masala powder | homemade chana

powder with a detailed photo and video recipe. an easy and simple blend of
spices made, particularly for chana masala curry recipe. however, the same
spice mix can also be used for different types of curries as it blends of flavours
including spice, sour and heat in it. the spice mix has a long shelf life and can
be used for a minimum of 2-3 weeks without losing its flavour.
chana masala powder recipe | chole masala powder | homemade chana
powder with step by step photo and video recipe. spice mix or masala powder
is essential for indian cooking. each recipe and curries require a unique blend of
spice mix which can be made well ahead in advance and used as required. one
such easy and simple blend of spices is chana masala powder recipe known for
Table of Contents hide

1 watch video
2 recipe card
3 ingredients
4 step by step photos
5 notes
6 never miss our recipes
as i was explaining, each recipe or curry requires a unique spice mix which
makes it perfect and complete. but there is a certain spice mix which can be
used as multipurpose mix and chole masala powder is one such. even though
it is specifically made for chickpeas curry, but can be used for different types of
curries or lentil recipe. this is due to the taste combination it has to offer. i have
used aamchur, which introduces sourness at the same time i have used red
chillies which introduces heat and spiciness. this taste combination is a must for
any chickpeas based curry. hence you may use it for any choice of curries or
recipe to get the same taste and flavour.
furthermore, i would like to highlight some tips, suggestions and variations
to chana masala powder recipe. firstly, i would heavily recommend using an
airtight container to store the prepared chana masala powder recipe. it
would not only preserve the flavours and aroma within it but also improves the
shelf life. secondly, i would strongly recommend using kashmiri red chillies for
this masala. this would give a strong and bright colour to the spice mix and thus
making it attractive. lastly, for sourness, i have added amchur powder or
mango powder, which can be not so common in many kitchens. however, as an
alternative, you can use lemon juice or even tamarind juice while preparing the
curry.
finally, i request you to check my other masala recipes collection with this

post of chana masala powder recipe. it mainly includes recipes like rasam
powder, dry garlic chutney, chammanthi podi, udupi style sambar
powder, biryani masala, pav bhaji masala, garam masala, pizza sauce, curry
leaves powder, bisi bele bath masala powder. further to these i would also like
to highlight my other recipes categories like,
chana masala powder recipe | chole masala
powder | homemade chana powder
easy chana masala powder recipe | chole masala powder | homemade chana powder
Coursespice blend
Cuisinepunjabi
Keywordchana masala powder recipe
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings3 box
AuthorHEBBARS KITCHEN
Ingredients
 0.75 cup coriander seeds
 0.75 cup cumin / jeera
 6 tsp pepper
 3 tsp clove
 6 pod black cardamom
 6 inch cinnamon
 3 mace / javitri
 3 tsp fennel / saunf
 3 tsp shah jeera / caraway seed
 30 dried red chilli
 6 tbsp aamchur
 6 tbsp kasuri methi
 3 tsp turmeric
Instructions
1. firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2
pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
2. roast on low flame until the spices turn aromatic.
3. further, add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
4. cool completely and transfer to a mixi.
5. add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
6. blend to a fine powder without adding any water.
7. finally, chole masala powder is ready. store in an airtight container for longer shelf life
and prepare chana masala when required.
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4.79 from 143 votes
chana masala powder recipe | chole masala

powder | homemade chana powder
easy chana masala powder recipe | chole masala powder | homemade chana powder
Coursespice blend
Cuisinepunjabi
Keywordchana masala powder recipe
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings10 box
AuthorHEBBARS KITCHEN
Ingredients
 2.5 cup coriander seeds
 2.5 cup cumin / jeera
 20 tsp pepper
 10 tsp clove
 20 pod black cardamom
 20 inch cinnamon
 10 mace / javitri
 10 tsp fennel / saunf
 10 tsp shah jeera / caraway seed
 100 dried red chilli
 20 tbsp aamchur
 20 tbsp kasuri methi
 10 tsp turmeric
Instructions
1. firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp
clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah
jeera.
3. further, add 10 dried red chilli and roast until the chilli puffs up and turns
crunchy.
4. cool completely and transfer to a mixi.
5. add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
6. blend to a fine powder without adding any water.
7. finally, chole masala powder is ready. store in an airtight container for longer
shelf life and prepare chana masala when required.
chole masala powder recipe | homemade chole masala powder |

with 22 amazing images.
There is joy, freshness in making your own chole masala powder

recipe. The aroma and flavour you get from homemade chole
masala powder beats the chole masala powder packet you buy
from the store.
Indeed, a freshly-ground batch of chole masala powder will beat any

commercial brand hands down. This is because homemade chole
masala powder is pure, free of adulteration, fresh and made with
love!
They have a strong aroma and intense flavour, and just a sprinkling is
enough to boost your dish. This recipe shows you how to make the
perfect Dry Chole Masala Powder at home. You can make a small or
medium batch, depending on how frequently you use it.
We have pan roasted the ingredients in chole masala powder,

because that is the fastest and most convenient way. However, if you
have time, you can toast the ingredients in the oven, or sun dry them
for two days. Also, take care to sort the ingredients carefully to remove
impurities like small stones, dirt and husk.
We have started by dry roasting kashmiri red chilies, cinnamon black
cardamom and bay leaves and set aside. further, in the same pan, we
have add the cumin seeds, caraway seeds, coriander seeds, fennel
seeds, carom seeds, cloves, pomegranate seeds and black
peppercorns. Dry roast them on a medium flame for 2 minutes or till
they change their color. Transfer to a plate and keep aside to cool. Mix
together all the dry roasted ingredients and blend in a mixer till
smooth. Put mixture in a bowl and add the nutmeg, dried mango
powder, mace powder, asafoetida, black salt and salt. Mix well, cool
and store chole masala powder in an air-tight container.
We suggest you follow the chole masala powder recipe exactly

because a little more less of any ingredient tends to change the
flavour. In fact, we learnt this the tough way – on our first attempt we
added more of dalchini and the flavour was too overpowering. Now we
got it perfectly right – and so will you!
When mixed with kabuli chana (chick peas) to make the ever popular
North Indian Chole Bhature or for other innovative dishes like Chole
Samosa Chaat , Chole Tikki Chaat , this homemade chole masala
powder recipe will add the punch required to make the dish a sure
hit!
The next time you can even try making Garam Masala at home to help
you create an array of Indian foods.
Enjoy how to make chole masala powder recipe | homemade chole

masala powder | with detailed step by step photos below.
This recipe has been viewed 138392 times
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छोले मसाला पाउडर रे सिपी | चना मसाला पाउडर | होममेड छोले मसाला पाउडर | घर पर बना छोले मसाला
पाउडर | - हिन्दी में पढ़ें (Chole Masala Powder , How To Make Chole Masala Powder in Hindi)
Chole Masala Powder Video
Table Of Contents
about chole masala powder▼
chole masala powder step by step recipe▼
how to make chole masala powder▼
calories of chole masala powder▼
video of chole masala powder▼
tips for chole masala powder▼

Chole Masala Powder , How To Make Chole
Masala Powder
Tags
PunjabiMixerNon-stick Pan
Preparation Time: 10 mins Cooking Time: 7 mins Total Time: 17

mins Makes 1 cup
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Show me for cup

Ingredients
For Chole Masala Powder

12-15 whole dry kashmiri red chilli
1 stick cinnamon (dalchini) , approximately 3”
2 black cardamom (badi elaichi)
4 to 6 bayleaves (tejpatta) , depending upon the size
2 tbsp cumin seeds (jeera)
1 tbsp caraway seeds (shahjeera)
4 tbsp coriander (dhania) seeds
1 tsp fennel seeds (saunf)
1 tsp carom seeds (ajwain)
8 cloves (laung / lavang)
2 tbsp pomegranate seeds (anardana)
1 tsp black peppercorns (kalimirch)
1/2 tsp grated nutmeg (jaiphal)
1/2 tsp dried ginger (soonth) powder
1/2 tsp mace (javantri) powder
1 tsp dried mango powder (amchur)
1/2 tsp asafoetida (hing)
2 tsp black salt (sanchal)
1 tsp salt
Method
For chole masala powder
1. To make the chole masala powder, take a broad non-stick pan and add
the kashmiri dry red chillies to it. The stem of the chillies should be
removed and they should be cut into 2 pieces horizontally.
 Now, add the cinnamon, black cardamom and bayleaves. Dry roast them on a
medium flame for 4 to 5 minutes or till they turn aromatic. Transfer to a plate and
let them cool.
 In the same non-stick pan, add the cumin seeds, caraway seeds, coriander
seeds, fennel seeds, carom seeds, cloves, pomegranate seeds and black
peppercorns. Dry roast them on a medium flame for 2 minutes or till they change
their color. Transfer to a plate and keep aside to cool.
 Mix together all the dry roasted ingredients and blend in a mixer till smooth.
 Put mixture in a bowl and add the nutmeg, dried mango powder, mace
powder, asafoetida, black salt and salt.
 Mix well with your fingertips for 1 to 2 minutes.

 Store the chole masala powder in an air-tight container and use as required.
Chole Masala Powder Video

Chole Masala Powder , How To Make Chole Masala
Powder recipe with step by step photos
If you like Chole Masala Powder recipe, then

try:
1. If you like this chole masala powder recipe | homemade chole

masala powder | you can try out other masala recipes like:
o Peri Peri Masala

o Pav Bhaji Masala
o Homemade Dabeli Masala powder

How to make Chole Masala Powder:
1. To make chole masala powder recipe | homemade chole masala

powder | first place the chillies on a chopping board. Cut the stem of
the chilli. Chop the chillies horizontally into two pieces and remove the
seeds. You can also chop them using a pair of scissors.
2. Take a broad non stick pan and add the kashmiri dry red chillies to it..
3. Add the cinnamon. Cinnamon is the inner bark of a tropical evergreen

tree. You have to break a stick into 1” pieces.
4. Now, add the black cardamom. It has an astringent aroma, but is not
bitter to taste.
5. Similarly, add bay leaves. The Indian Bay leaves impart a flavour which
is similar to cinnamon, but milder.
6. Dry roast on a medium flame for 4-5 minutes till they become fragrant
and darkened a little bit. If the bay leaf is smaller in size then you can
use more. Ensure that you don’t over roast them to avoid turning them
into a darker shade which in return will make dry Chole Masala
powder bitter in taste.
7. Remove them in a plate and keep aside to cool.
8. Take the same non-stick pan and add the cumin seeds into it.
9. Now, add the caraway seeds. They are also known as shahjeera and
look similar to cumin seed, but are darker in colour.
10. Add the coriander seeds. Coriander is one of the oldest of herbs
and spices known to mankind.
11. Similarly, add the fennel seeds. Also known as saunf, they are
pale greenish in colour and have a faintly sweet flavour.
12. Add the carom seeds. It belongs to the cumin and parsley family
The seeds are tiny, erect and oval-shaped with a sharp and penetrating
taste.
13. Then, add the cloves. Cloves are the immature and unopended
flower buds of a tropical tree and are sweetly pungent in flavour.
14. Add the pomegranate seeds. The dried seeds of the pomegranate
fruit are called anardana in hindi. Roasted and ground anardana
replaces lime juice in the cuisines of regions where fresh lime in not
available and also, to make an array of dry spices. It provides a tangy
flavour to the Chole Masala powder.
15. Finally, add the black peppercorns. Black peppercorn, which is
now a common ingredient in our masala dabbas, was once used as a
currency by ancient communities to buy and sell goods!
16. Dry roast on a medium flame for 2 minutes till they become
fragrant and change their color. Do not brown them too much. Remove
from the flame and transfer it to a plate. Cool completely.
17. Mix together all the dry roasted ingredients.
18. Transfer to a mixer jar and blend in a mixer till smooth. Make sure
your mixer jar is completely moisture free and dry. Transfer the mixture
into a bowl.
19. Add the grated nutmeg into the bowl with the roasted and ground
spices. A hint of freshly grated nutmeg perks up the homemade Chole
masala powder.
20. Then, add the dried ginger powder. It is also called as soonth.
21. Add the mace powder. Mace is present as the second membrane
covering the seed of the nutmeg fruit or the nutmeg. It has a spicy taste,
but subtler and more delicate than nutmeg.
22. Add the dried mango powder. It is a spice obtained by grinding
dried mangoes. It adds mild sourness.
23. Similarly, add the asafoetida. It does not have and appealing
flavour when raw, but once cooked it changes in nature and imparts a
very good aroma to the dishes.
24. Furthermore, add the black salt. Black salt is pinkish in colour and
is infused with sulfurous herbs and spices.
25. Finally, add the salt.
26. Mix well using your fingertips for 1 to 2 minutes. Using fingertips
help in breaking all the lumps and mix the Chole Masala
powder uniformly.
27. Store in an air-tight container in a cool and dry place and your Chole
masala powder is ready to use. When mixed with kabuli chana (chick
peas) to make the ever popular North Indian Chole bhature, or for other
innovative dishes like Chole samosa chaat , Punjabi chole tikki chaat,
this homemade chole masala recipe will add the punch required to
make the dish a sure hit! Also, you can make delectable, innovative
snacks like baked chole parcels, potato and methi tikki with chole or
paneer tikki aur chole that will surely become very popular amongst
your family and friends.
Tips for chole masala powder
1. Use Kashmiri red chillies only to get the perfect colour of the chole
masala powder.
2. Ensure that you don’t over roast them to avoid turning them into a
darker shade which in return will make dry Chole Masala powder bitter
in taste.
3. In the final stage, using fingertips help in breaking all the lumps and mix
the chole masala powder uniformly.
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Homemade Chana Masala Spice blend

Published: Mar 10, 2016 · Modified: May 8, 2021 by Archana · This post may contain affiliate links · As an
Amazon Associate I earn from qualifying purchases ·
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Jump to Recipe
Easy 10-minute recipe for homemade chana masala spice blend. This simple recipe will help you
bring the flavors of the classic chana masala to your kitchen!
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I have been working to perfect the chana masala spice blend for my restaurant-style chana
masala for almost a month. Although there are many variations of this powder, I wanted to make
one that uses basic spices that are readily available.
Spices
Here are the spices I use, feel free to check out my Essential Indian Spices Guide for more
detailed information of each of these spices:
1. Dried medium hot chilies - I use Kashmiri chilies that add a brilliant orange hue and smokey
flavors to the curries without adding too much heat. Tip - You can also add 1 to 2 teaspoons of
mild ground paprika in lieu of whole chilies
2. Coriander seeds - Adds texture to dishes and can be tasted with each bite. Coriander is often
paired with cumin for just the right flavors of earthiness.
3. Cumin seeds - An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and
dimension to countless dishes.
4. Green cardamom pods - I always add the whole pods as the outer skin is aromatic and adds
flavors
5. Cinnamon/Cassia Bark - Adds earthy flavors to meat and curries and is essential in making spice
blends. Tip: Make sure to break the cinnamon stick into small pieces so they are easy to roast and
grind
6. Black peppercorns - Adds heat and warmth to the dish
7. Whole cloves - Have sweet yet pungent aromas and adds warmth
8. Ground Turmeric - The bright, healing spice that adds a peppery-woody taste and a deep golden
color to curries
9. Amchur powder - Dry mango powder available in Indian grocery stores adds tangy flavors to the
dish.
Substitutes
 Ground cumin can be used instead of whole cumin

 Lemon juice can be used instead of Amchur powder. Simply squeeze the fresh lemon juice into
the cooked chana masala.
This homemade spice blend has the perfect balance of spice that brings out the spicy and tangy
flavors while using just a handful of ingredients.
I am so excited that I finally have my recipe nailed and happy to share it with you. Here is how I
make my favorite homemade chana masala spice blend.
Cooking101
If you enjoy cooking, you have to try making homemade spice blends that will elevate the
flavors of any dish you make. You will be blown away by the taste as well as the quality if you
compare them to the store-bought spices. From my easy 5-ingredient garam masala to the Mom's
Garam Masala recipe, learn more about different spices and spice mixes in this cooking
101 guide.
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5 from 7 votes
Chana Masala Spice Blend
Warm spice blend to make the restaurant style chana masala at home.
Prep Time5 mins
Cook Time5 mins
5 mins
Total Time10 mins
Course: Spice Blend
Cuisine: Indian
Servings: ounces
Calories: 134kcal
Author: Archana Mundhe
Ingredients
Sponsored by Purina Bella
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 ▢15 dried medium hot chilies I use Kashmiri chilies

 ▢7.5 tablespoons coriander seeds
 ▢7.5 teaspoons cumin seeds
 ▢15 green cardamoms
 ▢7.5 inch cinnamon sticks
 ▢25 black peppercorns
 ▢25 cloves
 ▢1.25 teaspoon ground turmeric
 ▢7.5 tablespoons amchur powder
Instructions
1. Lightly roast each spice (except amchur and turmeric powder) in a small pan until they
are hot and fragrant, about a minute. Stir frequently and make sure not to burn by
roasting too long. The goal is to make them a bit toasty so they are easy to grind.
2. Cool spices and then grind fine in a coffee or spice grinder. Add amchur powder and
turmeric powder and mix well. Store in an airtight container away from direct sunlight.
Notes
Sponsored by Purina Bella
Nourish Your Small Dog
Your small dog is different. Shouldn’t their food be different too? Bella meals are specially made
for small dogs’ unique needs.
SEE MORE
 If you do not have amchur powder, you can simply skip it and instead squeeze the fresh
lemon juice into the chana masala once it is done cooking.
 Ground cumin can be used instead of whole cumin
 This recipe makes 4 oz of chana masala spice blend
Channa Masala enhances the taste of Chole Recipe. You can easily find Channa Masala at
the grocery stores in your locality, but you can try making at home only.
Home made Chana Masala Powder obviously makes the recipe more tempting and tasty
than market available masala. Let's make Channa Masals Powder at home today.
इस रे सीपी को हिन्दी में पढिये - Chana Masala Powder Recipe in Hindi
Ingredients for Chana Masala Powder

 Dry Pomegranate Seeds (Anardana) - 1 table spoon
 Coriander seeds - 3 table spoon.
 Cumin seeds - 1 table spoon.
 Cardamom seeds - 2 tea spoon.
 Black pepper - 2 tea spoon.
 Cloves - 1/2 tea spoon.
 Cinnamon - 3-4 pieces.
 Red chilli powder - 1 tea spoon (8 whole)
 Black salt - 1 tea spoon.

Method - How to make Chana Masala Powder
Roast dry pomegranate seeds, coriander seeds and cumin seeds on a pan. Let them cool
down for a while.
Mix all the masala well in a plate and put them in a grinder. Grind all the masala well in a
grinder into powdered form. Chana Masala powder is ready.
Store the masala in an air-tight container and use whenever you make
Chole or Channa recipe at home.
Take 2 tea spoon channa masala powder to make 100 gms chole
recipe.
HOW TO MAKE PUNJABI CHOLE MASALA
January 27, 2020 By Dan Toombs 2 Comments
This chole masala is a must in a good Punjabi Chole curry!
I’ve never been one who likes doing things by halves. If a recipe
like Punjabi chole curry calls for a special spice blend like this
chole masala powder, I make it. I guess it’s just because I like to
experience new flavours and enjoy my time in the kitchen too.
That isn’t for everyone though. I included this chole masala recipe
on my blog for those who want to make a good Punjabi chole
curry just as it’s made in India. That said, you can cheat.
I have seen chole masala powder and many Asian grocers and it
is generally very good. You could also substitute chaat masala
and then just add some dried and ground pomegranate seeds.
The pomegranate seeds and the flavour of the black salt, which is
in both chaat masala and chole masala are important ingredients.
First roast your cumin and coriander.

Allow your cumin and coriander to cool and then roast the remaining whole spices.
I should point out that this recipe is very easy. If you have ever
tried an authentic Punjabi chole curry, you will want to make this.
The ground spice blend will last for at least three months in an air-
tight container and will most certainly have a better flavour than
anything you can buy off the shelf.
Once your spices are roasted and ground, add the remaining ingredients. Perfect in a Punjabi chole curry!
YIELD: 1 CUP
HOW TO MAKE PUNJABI CHOLE MASALA

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PREP TIME5 minutes
COOK TIME10 minutes
TOTAL TIME15 minutes
INGREDIENTS
 3 tablespoons cumin seeds (jeera)
 3 tablespoons coriander seeds
 2 tablespoons dried pomegranate seeds
 12 dried red chillies – seeds remove if you don’t want it too spicy
 ½ teaspoon ajwain
 1 teaspoon fenugreek seeds
 Seeds from 2 black cardamom pods or 4 green cardamom pods
 3 tsp black peppercorns
 1 x 10cm (4 inch) cinnamon stick
 8 cloves
 2 tsp black salt
 1 tsp dried mango powder (amchoor)
 ½ teaspoon dried ginger powder (soonth)
 1 tsp dried garlic powder
INSTRUCTIONS
1. Heat a frying pan over medium high heat and toast the cumin
seeds and coriander seeds together until warm to the touch and fragrant but not
yet smoking. This should only take a couple of minutes.
2. Transfer to a bowl to cool. Now add the dried pomegranate
seeds, dried chillies, ajwain, fenugreek seeds, cardamom seeds, black peppercorns,
cinnamon and cloves to the pan and toast lightly for about aminute but again, not yet
smoking.
3. Transfer to the pan with the cumin and coriander. Once
cooled, place in a spice grinder with the remaining ingredients and grind to a fine
powder. Store in an air-tight container and use as required.
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Home » Podis » Homemade Chole Masala Powder

Homemade Chole Masala Powder
Posted on October 19, 2016 · Last Updated on January 2, 2021 · By Srividhya G · 10 Comments
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Homemade Chole Masala Powder or the chenna masala spice blend for the Chole or garbanzo
beans curry – so good!
In this busy and hectic world, we all opt for store bought curry powders and masalas. There is
nothing wrong about it but at the same time we can’t deny the fact that the home made masalas
carries a unique taste and you can blend the spices as per your family’s preference. Also we feel
content and pleased when it is homemade. Today I am presenting you, my homemade chole
masala or chenna masala blend, a simple and flavorful recipe that will definitely add aroma to
your kitchen pantry.
Rasam Powders
Till date, I carry the sambar powder and rasam powder from India which is either prepared by
my mom or MIL. During my last trip, I learnt how to prepare them both and shared the
recipes here and here. Also I learnt how to prepare rasam powder in small quantity and prepared
my own horse gram dal rasam powder too. My friend P usually shares her homemade chole
masala and also Goda masala.
Making Chole Masala

I wanted to try preparing the chole masala at home and got the recipe from her but I kept
postponing as I had sufficient chole masala in my pantry. I got one more chole masala recipe
from our other friend but for some reason kept postponing the preparation. But when I
saw her post, I got all motivated and prepared the masala with my own blend. Thanks to my
friends and also the blogger friend Archana. After two attempts, I got the right blend that we all
liked.
I will be the first one to post the chole recipe first and then the chole spice mix. :-) You can find
the chole recipe in this link, and here comes the home made chole masala. This blend yields 5
tablespoons of chole masala.
Homemade Chole Masala Powder
Ingredients:
 Coriander Seeds – 3 tablespoons
 Cumin Seeds – 1 tablespoon
 Red Chillies (I used the byadage variety) – 6
 Peppercorns – ½ teaspoon
 Grated Nutmeg – ⅛ teaspoon
 Cinnamon – 3 one inch pieces
 Green Cardamom – 4
 Black Cardamom – 3
 Cloves – 12
Steps:
 Dry roast all the ingredients without adding any oil.
 Roast them in medium heat until they turn light brown.
 Let it cool and grind them into coarse powder and store it in an airtight container.
 I used my coffee grinder to blend the spice mix.
Notes:
 As I had Byadage chili variety, I went with that. Other red chili varieties can be used but adjust
the quantity as each and every variety of chili has different spice levels.
 If you use nutmeg powder, you can add a pinch.
 Also as usual, adjust the other ingredients as per your preference.
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Recipe
Chana Masala Powder Recipe

Aug 2, 2019 · Modified: Jun 14, 2020 by Foodies Terminal 4 Comments 1519 words.
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Homemade Chana Masala Powder Recipe is a quick 5 mins recipe that’ll make your Indian
version of Chickpea curry or Chana Masala taste out of the world. A perfect spice blend that’s
better than store bought, so apt for any curried chickpea dish or Chole recipe. A quick video is up
to help you make it & fabulous tips shared to help you achieve that perfect taste.

The BEST homemade Chana Masala Powder Recipe
Authentic Chana Masala Spice Blend Video
Video Recipe
Homemade Chana Masala Powder

It’s finally time to ditch the store bought Chana Masala powder guys!
Finally, I could achieve the perfect balance of taste in this homemade version of the Chana
Masala Powder.
Well, I admit that it was not easy getting to this point where you just sniff a spice blend & want
to use it right away 😀
MY LATEST VIDEOS!
Sorry, the video player failed to load.(Error Code: 101102)
It took me various trials and errors to achieve this perfect taste & balance which the store bought
masala blends lack anyway!
Different whole spice proportions in the recipe resulted in various end results like a few times I
ended up with a Chana masala spice blend that was too spicy, at times it was utterly bland &
woody…urrghhh, and no wonder at times it was notoriously pungent & overwhelming 😀 😛
Is the recipe so difficult? Not at all!
It’s the right proportions of each individual whole spice that’s so important in this homemade
Chana masala powder recipe.
It’s not a difficult recipe but hitting that sweet spot of perfect balance of taste was critical.
So follow the recipe to the T, do not swap this for that, no skipping any whole spice & no
playing around with the ratios.
A little change can massively impact the flavors & you might not have a very pleasing result.
I can incorrigibly announce that this is the best ever version of Homemade Chole masala that has
the perfect balance of spices.
It won’t overwhelm you & it will certainly give the best flavors to your Chana Masala or any
other Indian Chickpea dishes like Pujabi Chole, Chikar Chole or Aloo Chole.
If you love Chana Masala or any other Indian curried chickpea dishes than don’t miss this recipe.
After all homemade always rocks when done right 😀 😛


For best flavors store the homemade Chana Masala Powder right away!
What is Chana Masala Powder?

Chana Masala Powder is a special homemade spice blend that is used to make various Indian
chickpea dishes the most popular one being the Chana Masala.
Its’s also popularly known as Chole Masala or dry Chole Masala Powder & is made by dry
roasting & grinding a mix of best quality whole spices.
It’s the quality of whole spices, their exact proportions & the method of making the spice mix
that gives it the best flavors.
Chana Masala Powder is used to make Chana Masala, Punjabi Chole, Chikar Chole, Aloo Chole
etc.
Homemade Chana Masala Powder Ingredients

Here’s what you’ll need for today’s homemade dry chole masala powder recipe. The given
names are in English & Hindi.

Recipe Ingredients
1. Coriander seeds or Dhaniya.

2. Cumin seeds or Jeera.
3. Fennel Seeds or Saunf.
4. Carom seeds or Ajwain.
5. Whole Black Peppercorns or Kalimirch.
6. Green Cardamom or Choti elaichi.
7. Black Cardamom or Badi elaichi.
8. Cloves or Laung.
9. Cinnamon or Dalchini.
10. Whole Kashmiri dry red chili
11. Bay Leaf or Tej patta.
12. Dry fenugreek leaves or Kasturi Methi powder.
13. Asafoetida or Hing.
14. Ginger Powder or Adrak Powder.
15. Nutmeg Powder or Jaiphal powder.
16. Amchur Powder.
5 Tips to make the Best Chana Masala Powder Recipe

1. Better quality & fresh whole spices a must: Look for best quality & fresh whole spices. If you
have the opportunity to sniff the whole spices before purchasing them than, do take a good whiff.
Fresh ones always have the best fragrance. Best quality will give you the best flavors.
2. Dry Roast the spices: Dry roasting the whole spices is a must here. You may dry roast them on a
skillet over the stove top or you may even sun roast them for 2-3 days. Dry roasting will bring out
the essential oils & will pack the masala powder with best flavors & long lasting fragrance. This
process also increases the shelf life of homemade spices.
3. Do not mess up with the proportions: This dry chole masala powder recipe is one such recipe
that is not open for experiments or customizations. For best flavors that is not over powering you
must follow the exact proportions of each ingredient.
4. Grind to a fine powder & store immediately: This is so important for preserving the fragrance of
the homemade Chana masala powder recipe. Once you are done grinding it store it right away in
air tight containers.
5. For best results make small batches: We love fresh masalas in our homemade food & thus, we
always refrain from making a huge batch that’ll last up to 6 months or a year. Homemade masalas
retain the best flavors & smell up to 2 months. This is certainly a point to keep in mind 🙂
Storing Tips
Store the homemade Chana Masala powder right away in clean, dry air tight containers.
You must store the Masala jar in a dry & dark place. I find the kitchen cupboards the best place
to store my homemade masalas or spices.
CURRY MASALA POWDER – HOME MADE
CURRY POWDER – NON-VEG CURRY
POWDER
June 15, 2016 by Suguna Vinodh 48 Comments
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Once a year, perur athama would grind curry masala powder. The
quintessential masala powder used for kurmas, chicken and mutton curries.
She would put in so much of effort right from selecting the chillies and spices,
dry roasting them, drying them in the sun so its absolutely dry and lasts for a
long time, grinding them etc… Her long time driver Kennedy would load the
jeep with all the roasted spices and carefully take it to the rice mill and grind it
to ammas preference.
The hot ground masala was spread on newspapers lined in the dining room to
cool. The entire house smelled of the masala. After 3-4 hours of cooling, the
masala was carefully packed and stored in the kitchen store room. Perur
athama was persnickety and her kitchen ran on a zero error policy. Everything
was carefully looked upon and her dishes are legendary in our family. She is a
true treasure. She would also send the curry masala spice powder in nice
stainless steel boxes sealed on the outside with another plastic bag to all of
her family. It lasted for an year. She is getting quite old now and I wish her a
lot of health. This recipe is legendary and can turn even an ordinary recipe to
something gourmet.
This recipe can be doubled or tripled according to your needs. Here are some
tips to be followed so the masala powder lasts for a long time.
# Make sure the ingredients are well roasted.

# If you are grinding the powder at home, make sure the mixie / grinder is
completely dry. Use a cloth to wipe off any moistness
# Spread the ground masala on a newspaper and allow it to dry completely.
The grinding process makes the masala hot and it needs to be completely
cool before you can store it in bottles.
# Make sure the masala powder is absolutely moist free and dry before
storing it
# For retaining the freshness of the masala, store the masala in the freezer
and use as required.
Here is how to do home made curry masala powder. I make this masala once
in a month and grind in my mixie. You can double or triple this recipe if you
want to. This recipe is so versatile. Use it while making kurmas, chicken or
mutton dishes. Just a tablespoonful of this masala makes the dish very
flavorful.
Dry roast all the ingredients separately until well roasted and fragrant. Set
aside on a plate to cool.
First lets dry roast the red chillies. Dry roast the chillies on low flame until the
chillies starts to fluff up a bit and is brown here and there. Please use caution
to not burn the chillies. The entire masala will be ruined if burnt spices are
used. Set aside on a plate to cool.
Add in the rest of the ingredients and dry roast till its very fragrant and the
seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in
batches.
Wait for the roasted spices to completely cool before grinding.
Grind the spices to a very smooth and fine powder. If the quantity is large,
then grind it in batches.
Spread the ground masala on a newspaper to cool. Let it completely cool
before you can store it in bottles.
Here are some of the recipes you can make with curry masala powder.
10 Minute Egg Curry
Kongunad Mutton Kuzhambu
home made curry powder – curry

masala powder – non-veg curry
powder
★★★★★
4.8 from 9 reviews
 Author: Kannamma - Suguna Vinodh
 Prep Time: 5 mins
 Cook Time: 15 mins

 Total Time: 20 mins
 Yield: 3/4 cup 1x
PRINT RECIPE
PIN RECIPE
DESCRIPTION
Recipe or making home made curry masala powder. South Indian Style curry
masala powder used for kurma and non-veg dishes.
INGREDIENTS
SCALE1X2X3X
 Measurements used – 1 cup = 250ml

 30 dried red chillies
 5 sticks cinnamon (2 inch sticks)
 5 cloves
 1/2 cup coriander seeds
 1 tablespoon cumin seeds
 2 tablespoon fennel seeds
INSTRUCTIONS
1. Dry roast the chillies on low flame until the chillies starts to fluff up a bit
and is brown here and there. Please use caution to not burn the chillies.
2. Add in the rest of the ingredients and dry roast till its very fragrant and
the seeds are slightly brown. If your are doubling or tripling the recipe, dry
roast in batches.
3. Wait for the roasted spices to completely cool before grinding.
4. Grind the spices to a very smooth and fine powder. If the quantity is
large, then grind it in batches.
5. Spread the ground masala on a newspaper to cool. Let it completely

Recipe or making home made curry masala powder. South Indian Style curry
masala powder used for kurma and non-veg dishes.
INGREDIENTS
SCALE1X2X3X
 Measurements used – 1 cup = 250ml

 90 dried red chillies
 15 sticks cinnamon (6 inch sticks)
 15 cloves
 1 1/2 cup coriander seeds
INSTRUCTIONS
1. Dry roast the chillies on low flame until the chillies starts to fluff up a bit
and is brown here and there. Please use caution to not burn the chillies.
2. Add in the rest of the ingredients and dry roast till its very fragrant and
the seeds are slightly brown. If your are doubling or tripling the recipe, dry
roast in batches.
3. Wait for the roasted spices to completely cool before grinding.

4. Grind the spices to a very smooth and fine powder. If the quantity is
large, then grind it in batches.
5. Spread the ground masala on a newspaper to cool. Let it completely

Curry masala powder recipe

Curry masala powder recipe homemade and best for currries,gravies etc.
Prep Time5 minutes
Cook Time10 minutes
Calories
AuthorSharmilee J
Ingredients
 20 nos dried red chillies

 1/2 cup coriander seeds
 4 nos 1 inch sticks cinnamon
 1 tbsp cloves
 1 tsp pepper
 2 tbsp turmeric crushed (virali manjal)
Instructions
1. First crush turmeric roughly and set aside.To a pan add red chillies.
2. Dry roast until crisp, transfer to a plate and set aside.Now add all other ingredients and
roast until golden and nice aroma comes.Switch off then add crushed turmeric and
roasted red chillies.Switch off and add, that heat itself is just enough.
3. Mix well and switch off.Cool down completely then transfer to mixer jar,grind to a fine
powder.Spread it on a plate, cool down then store in a clean dry jar.
4. Keeps well in room temperature itself for atleast 3 months.
EASY INDIAN CURRY MASALA POWDER

written by Sophie April 18, 2018
Jump to Recipe - Print Recipe

Every Indian family has their own version of curry, and I have mine too. While many
Indians never use curry powder (yes, and instead they use a unique proportion of spice
powders), my curries always have a generous pinch of my easy Indian curry masala
powder. And here is my version of a super easy Indian curry masala powder, which
can be made in advance and stored for months.
Save
Curries are a staple of every Indian’s kitchen. Whether it is the northern part of the
country or the coastal corner, every communities, states and regions in India have
their own version of curry. The preference for curry varies too. People in northern
Indian enjoy a heavy and rich curry thickened with dairy cream and yogurt. In
contrast, south Indians make spicy curries featuring a smorgasbord of spices,
vegetables, and protein. Curry powder can also help to spice up bland diet food, which
can work wonders to helping you stick to your plan. BodyNutrition.org recently did a
study, and they found that people don’t like to think they’re dieting, even if they are
watching what they eat. Curry powders are a great way to help you forget that “you’re
actually on a diet.”
Save
People in coastal India, the region I belong to, always prefer a milder curry with a thin
base. The reason of this variation can be the climatic condition, regional food
influence and local recipes. I, generally, prefer all types of curries but with a mild
hotness. No matter what type of curry I make, I always add a good spoonful of this
easy Indian curry masala powder to get a satisfactory and enticing curry particularly
suitable for my family’s palate.
Save
My version of curry powder is a bit milder, because I don’t like my curries super hot.
Again, I prefer using some hot Indian chili peppers too while making curries. This is
another reason why I don’t make my curry powder super hot. It does contain a lot of
ingredients. After all, we need the best, authentic and aromatic curry powder.
Save
If you like curry and love the idea of making homemade curry powder, then this
recipe is for you.
Save
NOTE:
1. To make an extra-hot curry powder: Increase the number of dried red chilies
to 20-25. If using red chili powder, increase the amount from 1 tbsp to 5-6 tbsp
2. To make the curry powder yellow: Add ½ cup of turmeric powder
3. To make the curry powder red: Add ¼ cup Kashmiri red chili powder or mild
red paprika
Recipe of Easy Indian Curry Masala Powder:
Step-1: Prep Your Ingredients:
 For easy Indian curry masala powder, you will need 2-4 dried red chilies or 1
tbsp red chili powder, ½ cup coriander seeds, 1-2 bay leaf, 2 cinnamon sticks, 10
green cardamom pods, 3 black cardamom pods, 1 tsp black pepper corn, 1 tbsp
turmeric powder, 3 tbsp cumin seeds and ½ tsp yellow mustard seeds, 1 tbsp chana
dal or Bengal gram dal, 1 tsp cloves, 1 tsp white poppy seeds and 2 tbsp dried onion
flakes, a pinch of pink salt, 1 tbsp dried garlic or garlic powder, and a pinch of dried
fenugreek leaves.
Save
If you don’t find some of these ingredients and want to skip some, then skip using
dried fenugreek leaves, white poppy seeds and Bengal gram dal. However, by using
these ingredients you will add another layer of flavor to the homemade curry powder.
Step-2: Pan roast ingredients:

 Heat a frying pan over medium and roast all ingredients one after another
except all powders and spices such as red chili powder, garlic powder and turmeric
powder.
 Do not over roast the ingredients, or else the whole spices will burn imparting
a bitter taste in the end product.
Step-3 Grind:
Save
 Allow the ingredients to cool down a bit.
 Add all the spices and ingredients to a spice blender or grinder or food
processor.
 Process, blend or grind for a few minutes until a powder is formed.
Step-4: Sieve and store:
 Use a medium sieve to shift the powder.
 This is to see if there are any chunks of whole spices. Cinnamon and black
cardamoms often leave big unprocessed chunks. Discard the chunks if any.
 Add a pinch of Himalayan pink salt and mix well.
 Store the powder in an air-tight container.
Save
Nutrition Facts:
Easy Indian Curry Masala Powder
Make this amazing, flavorful and aromatic curry masala powder with some everyday pantry
ingredients. This curry powder is not just for curries; it can be used in making a quick curry
marinade, in rubs and in every recipe that you want in a curry flavor.
4.5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 25
Calories: 21.4kcal
Ingredients
 2-4 dry red chilies or 1 tbsp red chili powder

 ½ cup coriander seeds
 1-2 bay leaf
 2 cinnamon sticks
 10 green cardamom pods
 3 black cardamom pods
 1 tsp black pepper corn
 1 tbsp turmeric powder
 3 tbsp cumin seeds
 ½ tsp yellow mustard seeds
 1 tbsp chana dal or Bengal gram dal
 1 tsp cloves
 1 tsp white poppy seeds
 2 tbsp dried onion flakes
 A pinch of pink salt
 1 tbsp dried garlic or garlic powder
 A pinch of dried fenugreek leaves
Instructions
Prep Your Ingredients
1. Measure and keep all your ingredients listed under the Ingredient tab ready.
2. If you don’t find some of these ingredients and want to skip it, then skip using dried
fenugreek leaves, white poppy seeds, and Bengal gram dal. However, using these
ingredients add another layer of flavor to the homemade curry powder.
Pan roast ingredients:
1. Heat a frying pan over medium and roast all ingredients one after another except all
powders and spices such as red chili powder, garlic powder and turmeric powder.
2. Do not over roast the ingredients, or else the whole spices will burn imparting a bitter
taste in the end product.
Grind:
1. Allow the ingredients to cool down a bit.

2. Add all the spices and ingredients in a spice blender or grinder or food processor.
3. Process, blend or grind for a few minutes until a powder is formed.
Sieve and store:
1. Use a medium sieve to shift the powder.

2. This is to see if there are any chunks of whole spices. Cinnamon and black cardamoms
often leave big unprocessed chunks.
3. Add a pinch of Himalayan pink salt and mix well.
4. Store the powder in an air-tight container.
HOMEMADE INDIAN CURRY MASALA

POWDER
SUNDAY, 15 DECEMBER 2019 IN CURRY, GLUTEN FREE, UNDER 15
MINUTES, VEGAN - 9 COMMENTS
Homemade Indian Curry Masala Powder is fresh,

flavourful and free from all artificial colours and
preservatives. If you love curry flavoured food, then you
need to try out this easy and inexpensive Curry
Masala Powder that can be done in less than 15 minutes
with some everyday kitchen cupboard ingredients.
This vegan masala can be used for any vegetarian or non-

vegetarian curries and is an ideal gift for your foodie friend.
Learn how to make Homemade Indian Curry Masala

Powder in this post.
This unique curry powder is made using the WONDERCHEF

Nutri blend CKM , recently sent to us by WonderchefUK's
team.
Wonderchef Nutri-Blend CKM-Red
The Wonderchef Nutriblend is the ultimate kitchen companion.

It boasts 4 important functions - mixer, chopper, grinder and
juicer by a superfast 400W motor, saving valuable kitchen
space.
The idea is that healthy meals can easily be made in your

kitchen as the appliance aims to extract as much goodness
from the ingredients.
The big mixer jar can be used to make smoothies, shakes,

purees, and blends, whilst the chopper quickly prepares onion,
garlic and nuts.
It comes with a separate wet and dry blending blade to allow

for a variety of blends. The juicer attachment allows you to
extract fruit and vegetable juices.
The Nutriblend comes in an array of attractive colours to suit

the colour scheme of your kitchen.
We put the grinder function to the task to make our curry

powder. The Nutri blend did this with ease and left us with a
fine masala.
This homemade masala is far more superior as you will get a

fresher and more potent tasting curry powder to lift your
recipes.
Every now and then Mum makes a small batch of various
masala powders and fills them in tiny jars with labels on and
stores them so neatly in one kitchen cabinet. She prepares
various types of masalas but on the blog, we have Dabeli
Masala , Goda Masala and Sambar/Sambhar Powder which is
definitely mum's favourite.
To your surprise, you won't see curry masala powder in most

Indian kitchens as instead, they use the right amount of various
spices in different combinations which are added in the curry
whilst preparing it.
Another reason for not using just one particular curry powder
as in India every region has its own unique blend of masala
powders or paste, and these are added at different stages of
the cooking process.
It is a British concept to use in this powder in any curry
because people didn't know much about Indian spices. They
were hard to get hold of and if they bought they would sit in
kitchen cupboards hard to use up and well past the expiry date.
Brands began to sell curry powder in supermarkets aimed at

the Britsh market. Curry powder is suitable for those who don't
want to fill their kitchen cabinets with various spice blends or
masalas, or just want to have a typical Indian 'curry'.
They benefit students like me who can't afford to buy too many
spices also don't have enough space and the end of the day
just want to make a quick descent curry.
The standard or generic curry masala powder is available in a

yellow hue and mostly sold in mild, medium, hot or extra hot
varieties in the UK. The hotter it is more red chili powder is
added in.
What is Masala?
Masala is a Hindi word that is often used in Indian Cuisine,

basically, masala is a blend of a number of spices, sometimes
fresh herbs are also found in masala blend too. Masala may be
in dry, roasted, ground or paste form too.
What is Indian Curry Masala Powder?
Indian Curry Masala Powder is literally a mixture of dry masala

which is widely used by non-Indians in Indian cooking. The dry
masala is a blend of exotic combinations of spices such as
sweet, earthy and warm cardamom, ginger, cumin, fennel
seeds, red chillies, and turmeric powder. Just to make sure
here that Curry masala powder is should not be mistaken as
GARAM Masala powder.
How easy is it to make Indian Curry Masala Powder at

home?
Very easy, making a small batch of curry powder at home is

really NO commitment at all, as long as you have all the
required whole spices and a good grinder. It should not take
you more than 15 minutes to prepare.
What are the benefits of making my own Indian curry

masala powder at home?
There is no doubt that shop-bought masala can save you lots
of time and hassle, also you can get good quality products as
good as homemade too, but that comes with a high price and
still, you are not going to get fresh masala.
By making your own Curry powder at home, you know what has
gone into the blend and you can adjust the amount or tweak
the flavours to suit your needs.
It is super easy and quick to make at home, so fresh and

fragrant and work out cheaper in the long run.
How to make Indian Curry Masala Powder from

scratch?
Making Indian curry Masala Powder from scratch is not rocket

science, trust me. This can be done only in three steps yes
three steps.
Bring the whole spices.

Dry roast them on low heat.
and Grind...voila!
Traditionally, any masala powder is made by first dry roasting

the whole spices. When spices are roasted, the oil of spices
releases and make the masala more fragrant.
Then toasted spices are cooled before ground finely.
How to use Indian Curry Masala Powder?

1. Curry powder is best for basic Indian curries, but not all
the traditional curries. It is suitable for vegetarian or non-
vegetarian dishes.
2. Do not use for specific dishes such as chana

masala (chickpea curry) or Pav Bhaji require specific spice
blends.
3. It can be used in soups, stews, stir-fry or in noodles
recipes.
4. If you want the curried flavoured marinade or rubs, use
it.
5.
How to store Indian Curry Masala Powder?
Once the masala is ground, let it cool completely then store in

an airtight container.
Keep the bottle away from any direct heat.
Keep it away from direct sunlight.
Ingredients of Indian Curry Masala Powder
Although the westernized Indian curry masala powder is basic

there are a variety of spices are used in this blend. I have
used Indian Masterchef Sanjeev Kappor's curry masala
recipe, which sounds and tastes more authentic. We feel that
this masala blend lends delicious flavours, aroma, and taste to
our curries.
 Whole Cardamom - Elyachi Green and Black)

 Kashmiri red chilli powder (you may use whole dry red
chillies)
 Cumin seeds - (Jeera)
 Deggimirch - (hot red chilli powder)
 Dry Ginger Powder - Sunth
 Salt
 Carom seeds - ajwain
 Turmeric Powder - Haldi
 Nutmeg - Jaiphal
 Mace - Javentri
 Black Salt -Kala Namak - Sanchar
 Ground Coriander - Sukha dhanaiya powder
 Fennel seeds - Variyali-Saunf
 Star anise - Badian ke phool
Ideal Christmas Gift
Anyone thinking of making their own edible Christmas gifts this

year? We love to add a couple of edible gifts as they produce
less waste so this isn't a gift that will be regifted or clutter up
someone else's space (cause who wouldn't love this aromatic
and delicious treats)
This Homemade Indian Curry Masala Powder could easily be a

delicious and useful stocking filler or filled into pretty reusable
glass jars with festive bows.
You may want to check out our recipes using Curry
Masala Powder
Mauritian Gateaux Piment Curry
Puy Lentils and Swiss Chard Daal
Curried Nuts with Honey
Curried Winter squash and persimmon Soup
Vegan Brussels Sprouts Korma/Curry
Do you like to read our blog? Then don't forget to sign up for email updates to
get new recipes delivered right to your inbox. You can find us
on Twitter , Facebook , Instagram , Pinterest .
Do follow us if you can. We would love to keep in touch with you all:)
Yield: 6-8 TBSP
Author: Hayley Dhanecha
Print
Homemade Indian Curry Masala Powder
This freshly ground masala powder adds great flavour not only
to your curries but curry marinade or rubs and many recipes
that you can imagine with curry flavours. It can be used for veg
and non-veg dishes too.
PREP TIME: 5 MCOOK TIME: 5 MTOTAL TIME: 10 M
INGREDIENTS:
 2 TSP green cardamom with skin
 8 NOs black cardamom
 2 TSP Kashmiri powder
 2 TSP Hot red chilli powder
 2TSP Cumin seeds
 3 TSP Fennel seeds
 4 TSP Ground coriander
 1/2 TSP Carom seeds
 1/2 TSP Turmeric powder
 1/2 TSP Nutmeg Powder
 2 NOs Star anise
 1/2 TSP Mace or powder
 2 TSP Dry ginger powder
 1/2 TSP Kala Namak
 2 TSP Salt
INSTRUCTIONS:
1. Dry roast all the whole ingredients on a low heat without
burning them in a frying pan.
2. Do not roast the ingredients which are already ground. (If
using whole red chillies, roast them)
3. Let the spices to cool down completely.
4. Transfer the ingredients into the Nutri-Blend jar, attach the
GRINDING blade and grind till you get the fine powder.
5. Store the ground masala powder in an airtight container.

6. Use it whenever need it.
NOTES:
Although this masala can stay good for up to 3 months in an airtight container, I would
recommend using it as quick as you can.
Calories
25.64

Fat (grams)
1.01

Sat. Fat (grams)

0.16

Carbs (grams)
4.47

Fiber (grams)
2.11

Net carbs
2.36

Sugar (grams)
0.06

Protein (grams)
1.00

Sodium (milligrams)
785.42

Cholesterol (grams)
0.35
The nutritional information provided is an approximation
calculated by an online calculator. Please consult a
professional dietitian for nutritional advice.
INGREDIENTS :
For Curry Masala Powder :
Dry Red Chillies - 25-30 Nos.
Coriander Seeds - 1/2 Cup
Fennel Seeds - 2 Tbspn
Cumin Seeds - 1 Tbpsn
Cinnamon - 5-6 Sticks
METHOD :
Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
Dry Roast Coriander Seeds on a very low flame until fragrant for about 5-7 minutes and keep it aside.
Next, add Fennel Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
Remove it from the pan and keep it aside.
Next, add Cloves and Cinnamon into the pan and dry roast it on a low flame until the spices turn aromatic.
Allow the dry roasted ingredients to cool down.
Combine all the ingredients and grind it into a fine powder.
Transfer the Curry Masala Powder into a clean and dry airtight container.
NOTES :
Can sundry the Spices before preparing the Curry Masala Powder, but it is purely optional.
Dry Roast the ingredients separately.
Dry roast the spices on a very low flame.
Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
Cool the ingredients before grinding it.
If stored properly stays good for about 2-3 months in room temperature.
Store it in the freezer for longer shelf life.
Curry Masala Powder can be used while making Mutton
Chettinad Masala Powder Recipe
Chettinad Masala Powder Recipe is a robust masala, that can be made at home, and used in all
dishes made Chettinad style. Make this today to make your Chettinad food robust and delicious.
Archana's Kitchen On Thursday, 13 September 2018 10:00

11106 ratings.
Chettinad Masala Powder Recipe, a flavourful traditional masala, that is made by

dry roasting whole spices and grinding them to a fine powder. The masala uses
spices such as cinnamon, cloves, cardamom, star anise, all of which have distinct
flavours that they contribute to this spice mix.
Use the Chettinad masala powder in curries, marinades or many a times, even to
flavour rice dishes.
Store the Chettinad masala powder in an airtight container and can be used for
upto 3-4 months.
Try our other spice mix recipes:
1. Maharashtrian Goda Masala Powder Recipe

2. Punjabi Garam Masala Powder Recipe
3. Panch Phoran Masala Recipe- Indian Five Spice Powder
Cuisine: Chettinad
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Frying Pan / Omelette
Pan
Prep in
5M
Cooks in
10 M
Total in
15 M
Makes:
1 bowl
Ingredients
 2 tablespoons Coriander (Dhania) Seeds
 1 teaspoons Cumin seeds (Jeera)
 6 Dry Red Chillies
 1/2 teaspoon Ajwain (Carom seeds)
 1 Star anise
 2 Cardamom (Elaichi) Pods/Seeds
 1 inch Cinnamon Stick (Dalchini)
 3 Cloves (Laung)
 1 teaspoon Fennel seeds (Saunf)
 6 Whole Black Peppercorns
 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
 1 teaspoon Poppy seeds
 1/2 inch Mace (Javitri)
How to make Chettinad Masala Powder Recipe

1. To begin making the Chettinad Masala Powder Recipe, heat a skillet on low-medium, add the
whole spices - coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom
, cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, mace until
fragrant.
2. This will take about 8-10 minutes. Turn off the flame.
3. Once the roasted Chettinad masala powder ingredients has cooled down to room
temperature, transfer to a mixer-jar and grind until you get a fine powder.
4. Store the Chettinad masala powder in an airtight container and can be used for upto 3-4
months.
5. Preparation Time : 20 mins

Makes around 1 cup
6. Ingredients:Dry Red Chilli – 20 to 30

Coriander Seeds / Malli – 1/2 cup
Cinnamon Stick / Pattai – 4 big stick
Cardamom / Yelakai – 15
Cloves / Krambu – 1 tblspn
Whole Black Pepper – 1 tblspn
Turmeric Powder / Manjal Podi – 1.5 tblspn
Cumin Seeds / Jeerakam – 3 tblspn
Fennel Seeds / Sombu / Saunf – 3 tblspn
7.
8. Also See Mysore Bonda
9.
10. Method:
11. Take all ingredients in a heavy bottom pan except turmeric powder and roast it
on a low heat for 10 to 12 mins till it is nicely toasted.
12. Cool this.
13. Take it in a blender, add turmeric powder and powder it finely.
14. Store it in a air tight container and use in your curries.
Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings – + cup Author
Swasthi
INGREDIENTS (US CUP = 240ML )
1 ½ tablespoons bengal gram
1 ½ tablespoon black gram
1 tablespoon toor dal
8 to 12 red chilies
¼ cup coriander seeds
¾ teaspoon methi seeds
2 sprigs curry leaves
2 teaspoon cumin
(https://www.indianhealthyrecipes.com/about/)
25/08/2021 Sambar powder recipe (Sambar masala) - Swasthi's Recipes https://www.indianhealthyrecipes.com/sambar-masala-
powder-recipe/ 12/29
1 teaspoon pepper corn
1/8 teaspoon asafoetida
¼ teaspoon turmeric
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INSTRUCTIONS
Preparation
Clean dals, coriander seeds and cumin.

Heat a pan and regulate the flame to low.
The entire roasting should happen on a low flame which brings out the
aroma from each ingredient.
Dry roast chana dal, urad dal, toor dal and red chilies until golden. If you
are making this in large quantity then roast each ingredient separately until
deep golden.
Add coriander seeds and methi seeds.
Saute till the coriander turns crunchy and lightly roasted. By then methi
seeds also turn slightly dark & aromatic.
When you begin to smell the methi seeds nice, add curry leaves and stir
well until they turn crisp.
Then add cumin and saute until it turns crunchy. Turn off the stove.
At the end of this step, you should have deep roasted dal, methi, coriander
seeds, crisp red chilies & curry leaves.
Add turmeric and hing. Transfer to a wide plate and cool completely.
How to make sambar powder
Add these to a blender jar.

25/08/2021 Sambar powder recipe (Sambar masala) - Swasthi's Recipes https://www.indianhealthyrecipes.com/sambar-masala-
powder-recipe/ 13/29
Make a fine powder. Cool completely and store in a airtight glass or steel
jar.
Use sambar powder as needed. It keeps good at room temperature for
3months.
Advertisement
NOTESTo match the color of the store bought sambar powder just double the amount of
red chilies & skipcurry leaves. But I use less chilies than mentioned in the recipe card since
I have young kids athome.
Alternative quantities provided in the recipe card are for 1x only,
originalrecipe.
For best results follow my detailed step-by-step photo instructions
and tipsabove the recipe card.
VIDEO
25/08/2021 Sambar powder recipe (sambar masala) - Swasthi's Recipes https://www.indianhealthyrecipes.com/sambar-masala-

powder-recipe/ 1/2
SAMBAR POWDER RECIPE (SAMBAR MASALA) A

spice powder used to make sambar, a South Indian lentil soup. This recipe gives
you one of the most flavorful one.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes Prep Time 5 minutes Cook Time 10 minutes Total Time 15
minutes Servings
4 cup Author Swasthi
INGREDIENTS (1 CUP = 240ML )
6 tablespoons bengal gram
6 tablespoon black gram
4 tablespoon toor dal
32 to 48 red chilies
1 cup coriander seeds
3 teaspoon methi seeds
8 sprigs curry leaves
8 teaspoon cumin
4 teaspoon pepper corn
0.5 teaspoon asafoetida
1 teaspoon turmeric
HOW TO MAKE THE RECIPE

Preparation
Clean dals, coriander seeds and cumin.

Heat a pan and regulate the flame to low.
The entire roasting should happen on a low flame which brings out the aroma
from each ingredient.
Dry roast chana dal, urad dal, toor dal and red chilies until golden. If you are
making this in large quantity then roast each ingredient separately until deep
golden.
Add coriander seeds and methi seeds.
25/08/2021 Sambar powder recipe (sambar masala) - Swasthi's Recipes https://www.indianhealthyrecipes.com/sambar-masala-
powder-recipe/ 2/2
6. Saute till the coriander turns crunchy and lightly roasted. By then methi seeds
alsoturn slightly dark & aromatic.
7. When you begin to smell the methi seeds nice, add curry leaves and stir well
untilthey turn crisp.
8. Then add cumin and saute until it turns crunchy. Turn off the stove.
9. At the end of this step, you should have deep roasted dal, methi, coriander
seeds,crisp red chilies & curry leaves.
10.
Add turmeric and hing. Transfer to a wide plate and cool completely.
Add these to a blender jar.
Make a fine powder. Cool completely and store in a airtight glass or steel jar.
Use sambar powder as needed. It keeps good at room temperature for 3 months.
NUTRITION (estimation only)

Calories: 488kcal | Carbohydrates: 94g | Protein: 27g | Fat: 7g | Sodium: 68mg |
Potassium: 2408mg | Fiber: 32g | Sugar: 29g | Vitamin A: 5345IU | Vitamin C:
861.1mg |Calcium: 314mg | Iron: 17mg
Sambar powder recipe (sambar masala) https://www.indianhealthyrecipes.com/sambar-masala-powder-recipe/
Some tips before making sambar

masala powder
 Use spices that are fresh and in their shelf period.
 Pick, clean the spices of stones etc. Especially for spices like
coriander seeds, fenugreek seeds and cumin seeds.
 Make sure that the dry red chilies do not have mold from inside.
Just break them and check if there is any whitish or greyish mold inside.
They should feel crisp on touch and not moist.
 Do check for small insects which do appear in spices like coriander
seeds. Also the coriander seeds should feel and look fresh and crisp. If
they appear to have mould or are not aromatic, then throw them away.
This Recipe yields about 200 grams of masala powder. i make this

recipe and use it for 3 to 4 months. I make it once or twice a week. So
this small amount suffices if you make sambar once a week or
occasionally.

Roasting the ingredients
1. Heat a pan and then add ½ cup coriander seeds and 2 tbsp
cumin seeds.
2. On a low flame, stir and roast the coriander and cumin, till they
become fragrant and change color.
3. It just takes 1 to 2 minutes in a low flame to roast these. They should
smell aromatic.
4. Then remove from the pan and add to a large plate or tray.
5. Wipe the pan with a cotton napkin and add 16 to 18 dry red chilies.
Remove the crown from the red chilies, before roasting them.
6. Roast the red chilies, stirring them till they change color and you can
get their pungent smoky aroma. place the roasted red chilies in the same
plate.
7. Now add 1.5 teaspoon fenugreek seeds (methi seeds). Stir often and
roast them.
8. Roast till they get browned. Don’t burn them.
9. Remove in the same plate.
10. Add 1 tbsp black pepper (kalimirch).
11. Stir often and roast.
12. The black peppers will get aromatic and this is the time you remove
them from the pan. add roasted black peppers to the same plate, where
all the spices are kept.
13. Now add 2 tbsp chana dal to the same pan.
14. Keep on stirring at intervals, while roasting the chana dal. Chana dal
takes longer to cook than the spices. the chana dal should get browned
or golden. For uniform cooking and color, keep on stirring them. remove
aside in the same plate.
17. Now add 1 tbsp urad dal to the pan.
18. Keep on stirring these lentils too while roasting them. roast till they
become golden and you a get a nice aroma of the roasted urad
dal. remove them in the same plate.
19. Now add ⅓ cup curry leaves.
20. Roast the curry leaves till the leaves become crisp. Keep aside.
21. Now add ½ tbsp mustard seeds (rai).
22. When all the mustard seeds finish popping, then remove them and
keep aside.
23. Switch off the flame now and add ½ tbsp hing in the pan.
24. Quickly stir as soon as you add hing (asafoetida).
25. Just the color needs to change of the hing and you should get its
aroma. Remove and keep aside.
Making sambar powder
26. Now let all the roasted spices cool down and come at room
temperature.
27. In your grinder jar, add the spices. Also add ½ tbsp turmeric/haldi. i
ground in two batches. Depending on the size, you can grind in 2 to 3
batches or in one go. I have used turmeric powder and not turmeric
root, as turmeric root is difficult to grind in my mixer-grinder. But you
can use 2 inches dried turmeric root. Just crush the turmeric root to small
bits, in a mortar-pestle before adding in the grinder jar.
28. Grind to a fine powder.
29. Remove on a plate. If grinding in batches, remove the ground masala
on a plate and mix it very well. Due to grinding the powder will become
warm.
30. As soon as the masala powder comes at room temperature, then
spoon it carefully in a jar. If the masala powder does not become hot or
warm while grinding, then directly you can store the masala powder in
the jar.
31. Do tap and shake the jar, so that the sambar podi settles down while
filling the jar.
32. Close tightly with a lid and keep it at room temperature.
33. Add sambar powder to sambar recipes whenever you make them.
For a serving of 4, you can add about 2 to 3 teaspoons of this masala
powder in any sambar recipe.
Few aromatic Indian spice blends or masala
 Idli podi
 Garam masala
 Rasam powder
 Biryani masala
If you made this recipe, please be sure to rate it in the recipe card
below. Sign Up for my email newsletter or you can follow me
on Instagram, Facebook, Youtube, Pinterest or Twitter for
more vegetarian inspirations.
Sambar Powder
4.91 from 41 votes
By Dassana Amit
Fresh, aromatic, homemade sambar masala powder made with roasted
spices.
Save Pin Print
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
CuisineSouth Indian, Tamil Nadu
Course:Condiment
Servings grams

Units
Ingredients
 ▢½ cup coriander seeds or 40 grams

 ▢2 tablespoon cumin seeds
 ▢16 to 18 dry red chillies
 ▢1.5 teaspoon fenugreek seeds (methi seeds)
 ▢1 tablespoon black pepper
 ▢2 tablespoon chana dal (split husked bengal gram)
 ▢1 tablespoon urad dal (split husked black gram)
 ▢⅓ cup curry leaves
 ▢½ tablespoon mustard seeds
 ▢½ tablespoon asafoetida (hing)
 ▢½ tablespoon turmeric powder
Cook ModePrevent your screen from going dark while making the recipe
Instructions
Roasting Sambar Powder Ingredients
 Heat a pan and then add 1/2 cup coriander seeds and 2 tbsp cumin
seeds.
 On a low flame, stir and roast the coriander and cumin, till they
become fragrant and change color. It just takes 1 to 2 minutes in a low
flame to roast these. They should smell aromatic.
 Then remove from the pan and add to a large plate or tray.
 Wipe the pan with a cotton napkin and add 16 to 18 dry red chilies.
Remove the crown from the red chilies, before roasting them.
 Roast the red chilies, stirring them till they change color and you
can get their pungent smoky aroma. Place the roasted red chilies in the
same plate.
 Now add 1.5 tsp methi seeds. Stir often and roast them. Roast till
they get browned. Remove in the same plate.
 Add 1 tbsp black pepper (kalimirch). Stir often and roast. The black
peppers will get aromatic and this is the time you remove them from the
pan. Add roasted black peppers to the same plate, where all the spices
are kept.
 Now add 2 tbsp chana dal to the same pan. Keep on stirring at
intervals, while roasting the chana dal. Chana dal takes longer to cook
than the spices. The dal should get browned or golden. For uniform
cooking and color, keep on stirring them. Remove aside in the same
plate.
 Now add 1 tbsp urad dal to the pan. Keep on stirring these lentils
too while roasting them. Roast till they become golden and you a get a
nice waft of the roasted urad dal. Remove them in the same plate.
 Now add 1/3 cup curry leaves (fresh or dried). Roast the curry
leaves till the leaves become crisp. Keep aside.
 Now add 1/2 tbsp mustard seeds (rai). When all the mustard seeds
finish popping, then remove them and keep aside.
 Switch off the flame now and add 1/2 tbsp hing in the pan. Quickly
stir as soon as you add hing.
 Just the color needs to change of the hing and you should get its
aroma. Remove and keep aside.
Making Sambar Powder
 Now let all the roasted spices cool down and come at room
temperature.
 In your grinder jar, add the spices. Also add 1/2 tbsp turmeric/haldi.
I ground in two batches. Depending on the size, you can grind in 2 to 3
batches or in one go.
 Grind to a fine powder.
 Remove on a plate. If grinding in batches, remove the ground
masala on a plate and mix very well. Due to grinding the sambar powder
will become warm.
 Once the sambar powder cools at room temperature, then spoon it
carefully in a jar.
 Do tap and shake the jar, so that the sambar podi settles down
while filling the jar.
 Close tightly with a lid and keep at room temperature.
 Add sambar masala powder to the sambar recipes whenever
making them
INGREDIENTS

1x2x3x
 ▢2 tsp coconut oil
 ▢1 cup (75 grams) coriander seeds
 ▢¼ cup (25 grams) cumin seeds
 ▢2 tbsp (20 grams) methi
 ▢2 tbsp (30 grams) urad dal
 ▢1 tbsp (15 grams) chana dal
 ▢½ cup (10 grams) curry leaves
 ▢100 gram dried red chilli
 ▢1 tsp turmeric
INSTRUCTIONS

1. how to make udupi sambar pudi or sambar powder:
2. firstly, in a heavy-bottomed pan heat ½ tsp coconut oil and saute 1 cup
((75 grams)) coriander seeds.
3. saute on low flame until the coriander seeds turn aromatic.
4. transfer to a large plate and keep aside.
5. in the same pan heat ½ tsp coconut oil, add ¼ cup ((25 grams)) cumin
seeds and 2 tbsp ((20 grams)) methi, 2 tbsp ((30 grams)) urad dal and 1
tbsp ((15 grams)) chana dal.
7. now add ½ cup ((10 grams)) curry leaves and roast well.
8. roast until the curry leaves turn crisp.
10. further heat 1 tsp coconut oil and saute 100 gram dried red chilli.
11. saute until the chills puff up and turn crisp.
12. transfer to a large plate and cool completely.
13. now take all the roasted spices to the mixi, add 1 tsp turmeric.
14. grind to a fine powder.
15. finally, udupi style sambar powder or sambar pudi is ready to
prepare udupi sambar.
INGREDIENTS

1x2x3x
 ▢6 tsp coconut oil
 ▢3 cup (75 grams) coriander seeds
 ▢0.75 cup (25 grams) cumin seeds
 ▢6 tbsp (20 grams) methi
 ▢6 tbsp (30 grams) urad dal
 ▢3 tbsp (15 grams) chana dal
 ▢1.5 cup (10 grams) curry leaves
 ▢300 gram dried red chilli
 ▢3 tsp turmeric
INSTRUCTIONS

1. how to make udupi sambar pudi or sambar powder:
2. firstly, in a heavy-bottomed pan heat ½ tsp coconut oil and saute 1 cup
((75 grams)) coriander seeds.
3. saute on low flame until the coriander seeds turn aromatic.
5. in the same pan heat ½ tsp coconut oil, add ¼ cup ((25 grams)) cumin
seeds and 2 tbsp ((20 grams)) methi, 2 tbsp ((30 grams)) urad dal and 1
tbsp ((15 grams)) chana dal.
7. now add ½ cup ((10 grams)) curry leaves and roast well.
8. roast until the curry leaves turn crisp.
10. further heat 1 tsp coconut oil and saute 100 gram dried red chilli.
11. saute until the chills puff up and turn crisp.
12. transfer to a large plate and cool completely.
13. now take all the roasted spices to the mixi, add 1 tsp turmeric.
14. grind to a fine powder.
15. finally, udupi style sambar powder or sambar pudi is ready to
prepare udupi sambar.
Ingredient notes
Exact quantities of all required ingredients have been shared in the
recipe card below. One thing to note is that the measurement for chillies
has been given in cups.
This is intentional, because for this recipe it’s best to measure chillies by
volume and not by number. I tried doing it by number, but it did not work
out, because the shape and size of chillies can vary, so it’s more reliable
to measure it by volume.
How to Make Sambar Powder at Home
Dry roasting the ingredients

 Using wide, flat pans, dry roast chana dal, toor dal, and urad dal
(separately) on low flame, till they get well roasted. Chana dal will
take the most time to roast, and urad dal will be done the quickest,
because of the size of the lentils. When well roasted – chana dal &
toor dal will turn darker in color, and urad dal will turn darker cream,
very lightly brown in color, and if you eat the roasted lentils, you will
feel the crispness, and it will not taste raw.
 Then in another wide pan, dry roast fenugreek seeds and mustard
seeds together, in the same pan, on a low flame, till they get well
roasted. But because fenugreek seeds are larger in size, dry roast
them for 1 minute, before adding mustard seeds to the pan. When
well roasted – fenugreek seeds will turn lightly red-ish, and mustard
seeds will turn white-ish in color.
Roasting in oil
 In a wide pan, add 1 tablespoon oil, and the dry red chillies and
byadagi chillies. Roast on low flame till the chillies get roasted.
Ensure to not burn the chillies. When well roasted – they will turn
deeper in color.
 In another wide pan, add ½ tablespoon oil, and the coriander

seeds. Roast on low flame till the coriander seeds get well roasted.
When well roasted – the coriander seeds will turn lightly reddish, and
also leave a light aroma.
 And finally, using a wide flat pan, roast turmeric powder, and
asafoetida powder using ½ tablespoon oil, for about 3-5 minutes, till
the spices get lightly roasted. When roasted – they will deepen in
color.
Grinding the roasted ingredients
 Before grinding the ingredients, ensure they have all cooled to
room temperature.
 Then in a dry mixer, add the roasted dals first (chana dal, toor dal,
uard dal), and grind them into fine powder. When done, take the
powder out of the mixer, and set it aside.
 In the same mixer, first add the roasted red chillies, and give it a
quick pulse to crush the chillies into flakes. Then to the crushed
chillies, add roasted fenugreek seeds, mustard seeds, and coriander
seeds, and grind them into powder.
 Do not over-grind this chilli & spice mixture, else it might turn into a
paste-like mix, because of the moisture present (in the form of
leftover oil from roasting chillies & coriander seeds). It’s okay if it’s a
coarser mixture compared to the ground dals, but it should still be a
dry powder.
Blending everything together
 In a wide bottomed utensil (paraat), mix together the roasted dal
powder, and the roasted chillies & spice powder.
 To this mixture, add roasted asafoetida powder, turmeric powder,

and salt, and mix everything together.
 Then once again, grind this mix in the dry mixer, to ensure it’s all
ground into a fine powder, and everything is well blended together.
Depending on the size of your mixer, you may need to do this in 2
batches.
 Sambar powder is ready to use or store.
Pro Tips to Save Time & Effort
 Low flame is critical to get a good even roast on the ingredients, so
do not try and speed up the process by increasing the flame. Better
to use flatter wider pans to speed up the roasting process. It will help
in getting a more even roast too.
 You can also dry roast everything (especially the dals)

simultaneously, on different burners, to save time. And since
different ingredients have different roasting times, you can plan
accordingly, and also then re-use pans, to save time as well as
number of utensils required.
 For instance, I always start roasting dals first, 3 dals on 3 burners.

Urad dal gets done the quickest, so I reuse that pan for dry roasting
fenugreek & mustard seeds. And once the dry roasting is done, I use
the same pans to roast chillies and coriander seeds & other spices in
oil.
 If you have roasted chillies, it’s best to use them versus roasting
them just in time to make sambar powder. Because sometimes pre-
roasted chillies don’t have as much oil on them, and lesser moisture
on the ingredients makes it easier to grind them into a powder versus
paste. But you can always just quickly pat down the freshly roasted
chillies with paper towel to remove excess moisture, and that should
work too. I do the same with roasted coriander seeds, to pat down
any excess moisture.
How to Use Sambar Powder

There are many ways to use sambar powder in many different dishes. Of-
course it is most commonly used as flavoring to make South Indian style
sambar. But it can also be used to flavor rasam, and some breakfast and
snack dishes too! I’ll share those in the coming months.
How to Store Sambar Powder

Sambar powder is best stored in a dry and air tight glass container at
room temperature.
Does Sambar Powder Expire
Spices in general last a long, long time. Though after a while they start to
lose their potency.
This sambar powder is no exception. As long as it is stored well, it lasts

for about 2 years. Though I usually run out of it within a year.
Depending on the batch size, and how frequently you use it, it might last
you longer. But it’s still best to use it up within 2 years. And then plan to
make a smaller batch the next time.
Related recipes..
⭐️ Delicious Sambar (using this sambar powder)
️⭐️ Fool Proof Idli Batter ( ingredients + ratio + tips)
️⭐️ South Indian Coconut Chutney (classic white chutney)
️⭐️ Red Coconut Chutney (with red chillies & garlic)
As always, I hope you found this recipe useful. If you did, please let me
know your rating ⭐️ and feedback 📲 in the comments below, or simply
rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Sambar Powder Recipe (Homemade Sambar Masala)

easy to follow, step by step recipe to make authentic south indian style sambar powder (sambar
masala) at home
5 from 2 votes
Print Pin Rate
Course: Condiments
Cuisine: Indian, South Indian
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 5 cups
Calories: 194 kcal
Author: Shantala Shenoy Nayak
Equipment
 ▢
Indian Mixer
Ingredients
For dry roast
 ▢½ cup + 2 tablespoon chana dal (split bengal gram /chickpeas)
 ▢½ cup toor dal (split yellow pigeon peas)
 ▢¼ cup + 2 tablespoon urad dal (split & skinned black gram / matpe beans)
 ▢½ tablespoon black mustard seeds (rai)
 ▢½ tablespoon fenugreek seeds (methi)
For roasting with oil
 ▢2 tablespoon oil divided
 ▢2 cup dry red chillies *measure in volume not number (see notes)
 ▢2 cup byadagi chillies *measure in volume not number (see notes)
 ▢1½ cup coriander seeds (dhania)
 ▢2 tablespoon turmeric powder (haldi)
 ▢1½ tablespoon asafoetida powder (hing)
Other ingredients
 ▢1 teaspoon salt
Instructions
Dry roasting ingredients
1. In a wide pan, dry roast chana dal on low flame, till it gets well roasted. When well
roasted – chana dal will turn darker in color, and if you eat it, you will feel the crispness,
and it will not taste raw. It usually takes 40 minutes to roast chana dal on low flame.
2. In a wide pan, dry roast toor dal on low flame, till it gets well roasted. When well
roasted – toor dal will turn darker in color, and if you eat it, you will feel the
crispness, and it will not taste raw. It usually takes 25 minutes to roast toor dal on
low flame.
3. In a wide pan, dry roast urad dal on low flame, till it gets well roasted. When well
roasted – urad dal will turn darker cream, very lightly brown in color, and if you eat
it, you will feel the crispness, and it will not taste raw. It usually takes 20 minutes
to roast urad dal on low flame.
4. In a wide pan, dry roast fenugreek seeds and mustard seeds together, in the same
pan, on a low flame, till they get well roasted. But because fenugreek seeds are
larger in size, dry roast them for 1 minute, before adding mustard seeds to the pan.
When well roasted – fenugreek seeds will turn lightly red-ish, and mustard seeds
will turn white-ish in color. It usually takes 5 minutes to dry roast them on low
flame.
Roasting using oil

1. In a wide pan, add 1 tablespoon oil, and the dry red chillies and byadagi chillies. Roast on
low flame till the chillies get roasted. Ensure to not burn the chillies. When well roasted –
they will turn deeper in color. It usually takes 3-5 minutes to roast them on low flame.
2. In a wide pan, add ½ tablespoon oil, and the coriander seeds. Roast on low flame
till the coriander seeds get well roasted. When well roasted – the coriander seeds
will turn lightly reddish, and also leave a light aroma. It usually takes 10-15
minutes to roast them on low flame.
3. In a wide pan, add ½ tablespoon oil, and add in the turmeric powder, and asafoetida
powder. Roast on low flame for 3-5 minutes, till the spices get lightly roasted.
When roasted – they will deepen in color.
Grinding the roasted ingredients

1. Before grinding the ingredients, ensure they have all cooled to room temperature.
2. Then in a dry mixer, add the roasted dals first (chana dal, toor dal, uard dal), and
grind them into fine powder. When done, take the powder out of the mixer, and set
it aside.
3. In the same mixer, first add the roasted red chillies, and give it a quick pulse to
crush the chillies into flakes. Then to the crushed chillies, add roasted fenugreek
seeds, mustard seeds, and coriander seeds, and grind them into powder.
4. Do not over-grind this chilli & spice mixture, else it might turn into a paste-like
mix, because of the moisture present (in the form of leftover oil from roasting
chillies & coriander seeds). It's okay if it's a coarser mixture compared to the
ground dals, but it should still be a dry powder. (see notes below)
Blending everything together

1. In a wide bottomed utensil (paraat), mix together the roasted dal powder, and the roasted
chillies & spice powder.
2. To this mixture, add roasted asafoetida powder, turmeric powder, and salt, and mix
everything together.
3. Then once again, grind this mix in the dry mixer, to ensure it's all ground into a fine
powder, and everything is well blended together. Depending on the size of your
mixer, you may need to do this in 2 batches.
4. Sambar powder is ready to use or store. For storing – store it in a dry and air tight
glass container at room temperature.
Notes
1. Low flame is critical to get a good even roast on the ingredients, so do not try and
speed up the process by increasing the flame. Better to use flatter wider pans to
speed up the roasting process. It will help in getting a more even roast too. All
roasting times mentioned above are using a flat wide pan on a low flame.
2. You can also dry roast everything (especially the dals) simultaneously, on different
burners, to save time. And since different ingredients have different roasting times,
you can plan accordingly, and also then re-use pans, to save time as well as number
of utensils required.
3. For instance, I always start roasting dals first, 3 dals on 3 burners. Urad dal gets
done the quickest, so I reuse that pan for dry roasting fenugreek & mustard seeds.
And once the dry roasting is done, I use the same pans to roast chillies and
coriander seeds & other spices in oil.
4. Always measure chillies by volume and not by number. I tried doing it by number,
but it did not work out, because the shape and size of chillies can vary, so it’s more
reliable to measure it by volume.
5. If you have roasted chillies, it’s best to use them versus roasting them just in time
to make sambar powder. Because sometimes pre-roasted chillies don’t have as
much oil on them, and lesser moisture on the ingredients makes it easier to grind
them into a powder versus paste. But you can always just quickly pat down the
freshly roasted chillies with paper towel to remove excess moisture, and that should
work too. I do the same with roasted coriander seeds, to pat down any excess
moisture.
Please note: The nutrition values are best estimates provided as a courtesy. The exact values
can vary depending on the exact ingredients or brands used. If you rely on them for your specific
diet and/or health issues, please consult a registered dietician or nutritionist.
INGREDIENTS
1x2x3x
 1 cup Coriander seeds (Sabut sukha dhaniya)
 1/2 cup Cumin seeds (Jeera)
 10 pieces of Dried whole red chilies
 1 tablespoon Methi dana (Fenugreek seeds)
 2 tablespoon Black Peppercorns (Sabut Kali mirch)

 4 tablespoon Chana dal OR Bengal Gram
 2 tablespoon Skinned and split urad dal
 16 leaves of Curry leaves
 1 tablespoon Rai (Mustard seeds)
 1 tablespoon Hing/ Asafoetida
 1 tablespoon Haldi (Turmeric powder)
 1-2 teaspoon Desiccated unsweetened Coconut
US Customary - Metric
INSTRUCTIONS

1. Assemble all the ingredients.
2. Transfer lentils to a heavy bottomed pan and dry roast them on a medium-low
flame.
3. Roast until they are light brown in color.
4. Keep stirring.. when done, set them side.
5. In the same pan, add rest of the ingredients (except hing, haldi, and coconut)
and dry roast them. Roast until light brown in color. Be careful not to burn the
spices or they'll become bitter.
6. Allow it to cool down completely. Add the roasted spices to a
mixer/grinder/food processor and....
7. Grind it to a powdered form - very fine. Prepares 1 - 12 oz jar - Appx. 340
grams of Dry Sambar masala (1 and 3/4 cup).
8. Store it in an airtight container and use as required.
RECIPE NOTES

Tips to consider!
Dry roasting the spices is a key to this recipe, so please do not skip this step. Dry
roasting the whole spices in a dry pan is what makes a huge difference.

INGREDIENTS
1x2x3x
 3 cup Coriander seeds (Sabut sukha dhaniya)
 1.5 cup Cumin seeds (Jeera)
 30 pieces of Dried whole red chilies
 3 tablespoon Methi dana (Fenugreek seeds)
 6 tablespoon Black Peppercorns (Sabut Kali mirch)
 12 tablespoon Chana dal OR Bengal Gram
 6 tablespoon Skinned and split urad dal
 48 leaves of Curry leaves
 3 tablespoon Rai (Mustard seeds)
 3 tablespoon Hing/ Asafoetida
 3 tablespoon Haldi (Turmeric powder)
 3-6 teaspoon Desiccated unsweetened Coconut

US Customary - Metric
INSTRUCTIONS

1. Assemble all the ingredients.
2. Transfer lentils to a heavy bottomed pan and dry roast them on a medium-low
flame.
3. Roast until they are light brown in color.
4. Keep stirring.. when done, set them side.
5. In the same pan, add rest of the ingredients (except hing, haldi, and coconut)
and dry roast them. Roast until light brown in color. Be careful not to burn the
spices or they'll become bitter.
6. Allow it to cool down completely. Add the roasted spices to a
mixer/grinder/food processor and....
7. Grind it to a powdered form - very fine. Prepares 1 - 12 oz jar - Appx. 340
grams of Dry Sambar masala (1 and 3/4 cup).
8. Store it in an airtight container and use as required.
RECIPE NOTES

Tips to consider!
Dry roasting the spices is a key to this recipe, so please do not skip this step. Dry
roasting the whole spices in a dry pan is what makes a huge difference.

Sambar powder recipe, South Indian sambar powder

Rasam powder recipe (Homemade rasam powder/ Podi)
Paruppu podi recipe, dal powder for rice
Garam masala powder recipe (Homemade garam masala

powder)
Arachuvitta sambar recipe, fresh ground masala
Murungai keerai podi, drumstick leaves powder for rice
Karuveppilai podi recipe, Curry leaves powder for rice
Coriander leaves powder recipe, coriander leaves podi
Home » Homemade » Sambar podi recipe, Homemade sambar powder

SAMBAR PODI RECIPE, HOMEMADE SAMBAR
POWDER
August 1, 2020 by Raks Anand 21 Comments / Jump to Recipe
Sambar podi recipe in mixie, small batch for a month’s use. Can be added to all south Indian
cooking. Not just sambar, but also curry, stir fries, kootu, kuzhambu etc.
Sambar podi,
sambar powder
This post is a scaled down recipe of my bulk sambar powder I have posted earlier, which can be
ground in mill and used for an year.
Though I have posted two versions in that post, I just found a perfect balance for small match
and thought of sharing it here.
Jump to:
 Small batch
 Why homemade
 My notes
 Uses
 Recipe card
 Stepwise photos
 FAQs
 How to roast sambar powder ingredients in oven
When I posted my mom’s and mami’s sambar powder (milagai thool as we call) I got many
requests and queries to post in cup measurements.
Every time I buy red chilli or dhaniya pack I wanted to measure it in cups and note down. These
many years, only last year I did that for red chilli and coriander seeds.
But had 1000 doubts that I ask every now and then to my mom and forget about posting. Now
this is the time, I should share this sambar podi because there is a need.
I do have some stock that Mami got during her recent December trip. But amma’s powder is
done and what ever left over is so stale.
I always have a feel my sambar powder stock doesn’t smell as fresh as the one amma and mami
has. When I open my mami’s sambar powder dabba, the flavour is just so fresh and good as soon
as it hits my nose.
When I open mine and even when I take the risk to take it near my nose and feel, I could not
smell any pleasant flavour like hers. I am not sure the way I store it.
My mom in law has one age old container for that she uses specifically for the big batch and then
a smaller sembadam for taking everyday use.
I too follow the same but it doesn’t smell the same ♀️
‍ I guess I should invest in a good container
when I go next time.
SMALL BATCH
I want to apologize to all who asked me cup measurements for long time and I did not post
(though I have replied to some of you in mails and comments).
Been meaning to post this for long time, better late than never. So after asking my mami and
mom this is the measurement I got and gonna use for fresh batch I am going to grind in mixie.
Hope it will be useful for many now as many of us are stuck in the places we are and could not
get our shares of sambar powder.
WHY HOMEMADE
Because it is so fresh, flavorful that it will take your cooking to next level. It saves your some
bucks as well if you are an extensive cook as we use this for a lot of everyday cooking.
MY NOTES
I have not used turmeric in this, but if you want you can mix turmeric along when you are
grinding. This recipe needs ½ tablespoon of turmeric approximately.
 Rasam powder recipe (Homemade rasam powder/ Podi)
 How to store coconut, freeze grated coconut
 Idli dosa batter in mixie, south Indian breakfast
 Kothamalli kuzhambu, coriander leaves gravy
 Tamil new year recipes, tamil new year menu, Thamizh puthandu 2020
USES
Though named as sambar podi, we call it usually molaga thool (curry powder if I want to sound
familiar).
So this can be used in all south Indian
cooking – Sambar obviously, kuzhambu, poriyal, kari, kootu etc.
Unlike the bulk version, this may be more flavorful and strong. Gets thick sooner. So use it like a
fusion between bulk sambar powder and the arachuvitta sambar masala.
Means, I usually boil longer if it is the bulk sambar powder version but add this small batch
sambar powder only towards end. Hope you get what I try to say.
If you want sambar powder measurements for bulk storage, refer this post.
RECIPE CARD
Print Pin
4.67 from 9 votes
Sambar podi recipe

Sambar podi recipe in mixie, small batch for a month’s use. Quick video, step by step pictures.
Course Condiments
Cuisine Indian, South Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings cups
1x2x3x
Equipments (Amazon Affiliate links)

 mixie or food processor
Cup measurements
Ingredients
 1 cup coriander seeds
 1 cup dry red chillies (I used 10 badagi chilli + 15 long red chilli)
 1 tablespoon chana dal
 1 tablespoon toor dal
 ½ teaspoon cumin seeds
 ½ teaspoon fenugreek seeds
 ½ teaspoon rice
Get Ingredients
Optional:
 1 teaspoon Black Pepper
 ½ teaspoon mustard seeds
Cook ModePrevent your screen from going dark
Instructions
1. Measure the ingredients and keep it ready.

2. Heat a pan until its hot and put it in low flame.
3. Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute.
Transfer to a plate.
4. Add chana dal, toor dal, pepper, rice, mustard and cumin seeds.
5. Same, roast one minute just to heat the ingredients. Remove in the plate.
6. Add methi seeds and roast well until golden and fragrant.
7. Remove in plate and cool the ingredients completely.
8. Grind in a mixie with turmeric powder to a fine powder.
9. Give some time break in between to avoid over heating. Do not continue if the container is hot as
it could spoil the mixie.
10. Also wipe the sides for even powdering.
11. Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish
colour.
12. Mix well and cool down the powder if warm, before storing in the airtight container.
Video
Notes
 I used 15 regular long variety chilli and 10 byadagi chilli for colour. You can use regular chilli
fully too.
 Rice and mustard are optional.
 You can also use whole turmeric.
 If you live in a hot, sunny region, you can also sun dry the ingredients and grind.
YoutubeDo you like short videos? Subscribe now!
InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.
STEPWISE PHOTOS
Small batch version for a month use
2. Heat a pan until its hot and put it in low flame. Add coriander seeds, red chillies and roast just
to feel the ingredients hot. Takes a minute. Transfer to a plate.
Roasting
just to warm up
3. Add chana dal, toor dal, pepper if adding, rice, mustard and cumin seeds. Same, roast one
minute just to heat the ingredients. Remove in the plate.
Hard
ingredients roasted separately
4. Add methi seeds and roast well until golden and fragrant. Remove in plate and cool the
ingredients completely.
cool down
SPONSORED BY MAX LIFE INSURANCE
SALARY >₹7 LAKH P.A? CHECK

ELIGIBILITY FOR 1CR TERM COVER
SEE MORE
Grind it
Give some time break in between to avoid over heating. Do not continue if the container is hot as
Also wipe the sides for even powdering.
Initially the color may be brown, but as the red chilli gets powdered, it turns the orangish color.
Mix well and cool down the powder if warm, before storing in the airtight container.
This gives you roughly 1 & ½ cups of the sambar powder, can be enough for a month.
FAQS
Why I don’t add asafoetida?
I prefer to add it to my cooking directly than in the condiment as it may lose it’s flavor.
HOW TO ROAST SAMBAR POWDER INGREDIENTS IN OVEN
Same ingredients as above.
1. Pre-heat oven at 170 degree C for 10 mins or the temperature is reached.
2. In the baking tray (sheet pan) First lay fenugreek seeds, toor dal, chana dal, rice & mustard (if
adding).
Lay as
single layer
3. Put the tray inside and roast for 5 mins.

Set timer
3. Take out, add cumin, pepper, red chillies and coriander seeds. I layered coriander seeds over
the already roasted item. This prevents further browning of the same. All ingredients are added
as single layer for even roasting.
Add other
ingredients
5. Again put inside oven and just let it be in the heat for 10 mins.(no need to switch on and
roast) Set timer/ alarm for 10 mins for not forgetting inside.
Sambar powder recipe, South Indian sambar powder
Rasam powder recipe (Homemade rasam powder/ Podi)

Paruppu podi recipe, dal powder for rice
Garam masala powder recipe (Homemade garam masala

powder)
Arachuvitta sambar recipe, fresh ground masala
Murungai keerai podi, drumstick leaves powder for rice
Karuveppilai podi recipe, Curry leaves powder for rice
Coriander leaves powder recipe, coriander leaves podi
Home » Homemade » Sambar podi recipe, Homemade sambar powder
SAMBAR PODI RECIPE, HOMEMADE SAMBAR

POWDER
August 1, 2020 by Raks Anand 21 Comments / Jump to Recipe
Sambar podi recipe in mixie, small batch for a month’s use. Can be added to all south Indian
cooking. Not just sambar, but also curry, stir fries, kootu, kuzhambu etc.
Sambar podi,
sambar powder
This post is a scaled down recipe of my bulk sambar powder I have posted earlier, which can be
ground in mill and used for an year.
Though I have posted two versions in that post, I just found a perfect balance for small match
and thought of sharing it here.
Jump to:
 Small batch
 Why homemade
 My notes
 Uses
 Recipe card
 Stepwise photos
 FAQs
 How to roast sambar powder ingredients in oven
When I posted my mom’s and mami’s sambar powder (milagai thool as we call) I got many
requests and queries to post in cup measurements.
Every time I buy red chilli or dhaniya pack I wanted to measure it in cups and note down. These
many years, only last year I did that for red chilli and coriander seeds.
But had 1000 doubts that I ask every now and then to my mom and forget about posting. Now
this is the time, I should share this sambar podi because there is a need.
I do have some stock that Mami got during her recent December trip. But amma’s powder is
done and what ever left over is so stale.
I always have a feel my sambar powder stock doesn’t smell as fresh as the one amma and mami
has. When I open my mami’s sambar powder dabba, the flavour is just so fresh and good as soon
as it hits my nose.
When I open mine and even when I take the risk to take it near my nose and feel, I could not
smell any pleasant flavour like hers. I am not sure the way I store it.
My mom in law has one age old container for that she uses specifically for the big batch and then
a smaller sembadam for taking everyday use.
I too follow the same but it doesn’t smell the same ♀️
‍ I guess I should invest in a good container
when I go next time.
SMALL BATCH
I want to apologize to all who asked me cup measurements for long time and I did not post
(though I have replied to some of you in mails and comments).
Been meaning to post this for long time, better late than never. So after asking my mami and
mom this is the measurement I got and gonna use for fresh batch I am going to grind in mixie.
Hope it will be useful for many now as many of us are stuck in the places we are and could not
get our shares of sambar powder.
WHY HOMEMADE
Because it is so fresh, flavorful that it will take your cooking to next level. It saves your some
bucks as well if you are an extensive cook as we use this for a lot of everyday cooking.
MY NOTES
I have not used turmeric in this, but if you want you can mix turmeric along when you are
grinding. This recipe needs ½ tablespoon of turmeric approximately.
 Rasam powder recipe (Homemade rasam powder/ Podi)
 How to store coconut, freeze grated coconut
 Idli dosa batter in mixie, south Indian breakfast
 Kothamalli kuzhambu, coriander leaves gravy
 Tamil new year recipes, tamil new year menu, Thamizh puthandu 2020
USES
Though named as sambar podi, we call it usually molaga thool (curry powder if I want to sound
familiar).
So this can be used in all south Indian
cooking – Sambar obviously, kuzhambu, poriyal, kari, kootu etc.
Unlike the bulk version, this may be more flavorful and strong. Gets thick sooner. So use it like a
fusion between bulk sambar powder and the arachuvitta sambar masala.
Means, I usually boil longer if it is the bulk sambar powder version but add this small batch
sambar powder only towards end. Hope you get what I try to say.
If you want sambar powder measurements for bulk storage, refer this post.
RECIPE CARD
Print Pin
4.67 from 9 votes
Sambar podi recipe

Sambar podi recipe in mixie, small batch for a month’s use. Quick video, step by step pictures.
Course Condiments
Cuisine Indian, South Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings cups
1x2x3x
Equipments (Amazon Affiliate links)

 mixie or food processor
Cup measurements
Ingredients
 3 cup coriander seeds
 3 cup dry red chillies (I used 10 badagi chilli + 15 long red chilli)
 3 tablespoon chana dal
 3 tablespoon toor dal
 1.5 teaspoon cumin seeds
 1.5 teaspoon fenugreek seeds
 1.5 teaspoon rice
Get Ingredients
Optional:
 3 teaspoon Black Pepper
 1.5 teaspoon mustard seeds
Cook ModePrevent your screen from going dark
Instructions

2. Heat a pan until its hot and put it in low flame.
3. Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute.
Transfer to a plate.
4. Add chana dal, toor dal, pepper, rice, mustard and cumin seeds.
5. Same, roast one minute just to heat the ingredients. Remove in the plate.
6. Add methi seeds and roast well until golden and fragrant.
7. Remove in plate and cool the ingredients completely.
9. Give some time break in between to avoid over heating. Do not continue if the container is hot as
10. Also wipe the sides for even powdering.
11. Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish
colour.
12. Mix well and cool down the powder if warm, before storing in the airtight container.
Video
Notes
 I used 15 regular long variety chilli and 10 byadagi chilli for colour. You can use regular chilli
fully too.
 Rice and mustard are optional.
 You can also use whole turmeric.
 If you live in a hot, sunny region, you can also sun dry the ingredients and grind.
YoutubeDo you like short videos? Subscribe now!
InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.
STEPWISE PHOTOS
Small batch version for a month use
2. Heat a pan until its hot and put it in low flame. Add coriander seeds, red chillies and roast just
to feel the ingredients hot. Takes a minute. Transfer to a plate.
Roasting
just to warm up
3. Add chana dal, toor dal, pepper if adding, rice, mustard and cumin seeds. Same, roast one
minute just to heat the ingredients. Remove in the plate.
Hard
ingredients roasted separately
4. Add methi seeds and roast well until golden and fragrant. Remove in plate and cool the
ingredients completely.
cool down
SPONSORED BY MAX LIFE INSURANCE
SALARY >₹7 LAKH P.A? CHECK

ELIGIBILITY FOR 1CR TERM COVER
SEE MORE
Grind it
Give some time break in between to avoid over heating. Do not continue if the container is hot as
Also wipe the sides for even powdering.
Initially the color may be brown, but as the red chilli gets powdered, it turns the orangish color.
Mix well and cool down the powder if warm, before storing in the airtight container.
This gives you roughly 1 & ½ cups of the sambar powder, can be enough for a month.
FAQS
Why I don’t add asafoetida?
I prefer to add it to my cooking directly than in the condiment as it may lose it’s flavor.
HOW TO ROAST SAMBAR POWDER INGREDIENTS IN OVEN
Same ingredients as above.
1. Pre-heat oven at 170 degree C for 10 mins or the temperature is reached.
2. In the baking tray (sheet pan) First lay fenugreek seeds, toor dal, chana dal, rice & mustard (if
adding).
Lay as
single layer
3. Put the tray inside and roast for 5 mins.

Set timer
3. Take out, add cumin, pepper, red chillies and coriander seeds. I layered coriander seeds over
the already roasted item. This prevents further browning of the same. All ingredients are added
as single layer for even roasting.
Add other
ingredients
4. Again put inside oven and just let it be in the heat for 10 mins.(no need to switch on and roast)
Set timer/ alarm for 10 mins for not forgetting inside.
Take out and cool down completely. Now all the ingredients will be crisp.
Powder finely as mentioned above. If you want add turmeric powder while grinding.
About oven temperature & time:
Some oven might need less time or you should reduce the temperature by 10 deg. Please experiment
and always keep an eye inside first time to prevent over browning of the ingredients.
Sambar
powder from over roasted ingredients
Take out and cool down completely. Now all the ingredients will be crisp.
Powder finely as mentioned above. If you want add turmeric powder while grinding.
About oven temperature & time:
Some oven might need less time or you should reduce the temperature by 10 deg. Please experiment
and always keep an eye inside first time to prevent over browning of the ingredients.
Sambar
powder from over roasted ingredients
 Recipes
 Tamil Nadu
 Sambar Masala
Sambar Masala Recipe

ADD REVIEW Recipe in Hindi
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How To Make Sambar Masala

 Recipe By: Niru Gupta
 Recipe Servings: 4
 Prep Time: 05 mins
 Cook Time: 10 mins
 Total Cook Time: 15 mins
 Difficulty Level: Easy
About Sambar Masala Recipe: Freshly made, homemade, aromatic powder used in
the preparation of popular and delicious South Indian dish Sambhar. Made with a wide
variety of spice and herbs, ground and stored in an airtight container to be used for a
longer period of time. You can use the same masala in various other dishes to up the
tangy taste and give a twist to many different recipes.
Ingredients Of Sambar Masala

 2 Cups Whole red pepper
 1 1/2 cups coriander seeds (dhania)
 2 tbsp mustard seeds (sarson)
 3 tbsp cumin seeds (jeera)
 4 tsp peppercorns (sabut kali mirch)
 2 tbsp fenugreek seeds (methi dana)
 2 tbsp black gram (dhuli urad dal)(husked and split)
 2 tbsp Bengal gram (channa dal)
 2 tbsp yellow lentils (arhar dal)
 2 tbsp rice
 2 tbsp asafoetida (heeng)
 2 tbsp turmeric powder (haldi)
 1/4 cup dried curry leaves (kadi patta)
How to Make Sambar Masala

 1.Roast all the ingredients, except the turmeric powder, till very slightly colored.
 2.Remove from the heat and cool. Grind to a powder and mix in the turmeric powder.
 3.Store this masala in an airtight jar.
Key Ingredients: Whole red pepper, coriander seeds (dhania), mustard seeds (sarson), cumin
seeds (jeera), peppercorns (sabut kali mirch), fenugreek seeds (methi dana), black gram (dhuli
urad dal)(husked and split), Bengal gram (channa dal), yellow lentils (arhar dal), rice, asafoetida
(heeng), turmeric powder (haldi), dried curry leaves (kadi patta)
Home » Recipes » How To/ Basics » Sambar Powder
PUBLISHED: AUG 4, 2021 | LAST UPDATED ON: SEP 22, 2020 BY NEHA MATHUR
Sambar Powder
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Sambar Powder (Sambar Masala, or Sambar Podi) is a South Indian condiment or spice
mix which is added in sambar to give it a delicious flavor. Use it to make a kickass sambar or
add it in a simple stir fry, this is going to make your recipes a keeper.
If you like to make such powder recipes at home, here are some more homemade masalas for
you – Cumin Powder, Homemade Dry Mint Powder, Kerala Garam Masala Powder, Thandai
Masala Powder, and Bisi Bele Bath Powder.
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 About This Recipe
 Ingredients
 How To Make Sambar Powder
 Pro Tips By Neha
 Frequently Asked Questions
 Usage Ideas
 Storage Suggestions
 You Might Also Like
 Recipe Card
About This Recipe

Sambar Powder is an aromatic blend of a few lentils and whole spices. It is used while
making sambar (South Indian lentil stew) and gives it a very unique taste and aroma. It can also
be added to stir-fries to make them flavorful.
Each household has its own recipe to make sambar masala powder and it also differs from
region to region. The base ingredients like lentils, coriander seeds, cumin seeds, and dry red
chilies remain the same though. Other ingredients like grated fresh coconut, cinnamon, or stone
flowers can be added to it for a change.
To make sambar podi, all the ingredients are slow-roasted until they are fragrant and browned.
They are then cooled and ground to make a powder. This step also makes sure there is no
moisture left in the spices increasing the shelf life of sambar powder.
Although sambar powder is easily available in stores, there is nothing that can beat the fresh
homemade one. Homemade sambar masala powder uses the best ingredients, it’s hygienic and
very easy to make. It comes together in just 15 minutes and keeps good for 2-3 months in an
airtight container at room temperature. Moreover, it is very economical to make at home.
In today’s post, I am sharing the sambar masala recipe I learned from my mom. I always use my
homemade masala to make sambar and trust me it’s the best sambar you will ever make. This
recipe will yield, approximately 2 cups of powder which is good to make 45-50 servings of
sambar. You can easily half, double or triple the recipe.
Ingredients
Lentils – You will need Bengal gram lentils (chana dal) and split and skinned black lentils
(white urad dal).
Spices – Whole spices that are added to this powder are coriander seeds (dhaniya), cumin seeds
(jeera), mustard seeds (sarson), fenugreek seeds (methi), and black peppercorns (kali mirch).
You will also need asafetida (hing), Kashmiri dry red chilies, and a few curry leaves.
I like to use Kashmiri dry red chilies as they give a lovely color to the powder without making it
too spicy.
You can also add some turmeric powder to this spice mix. It will also add to its color.
How To Make Sambar Powder

Add 1 cup Bengal gram lentils and 1 cup split and skinned black lentils to a pan. Roast on
medium heat until they’re golden brown in color and a nutty aroma starts to emit (8-10 minutes).
Keep stirring frequently while roasting. Transfer the roasted lentils to a large bowl and set them
aside.
Add 1 cup coriander seeds, ½ cup cumin seeds, ¼ cup mustard seeds, 2 tablespoon fenugreek
seeds, and 2 teaspoon black peppercorns to the same pan and roast on medium heat until they are
browned (6-7 minutes). Transfer the ingredients to the large bowl and set aside.
Add 50 g of Kashmiri dry red chilies to the same pan and roast on medium heat until they are
crisp (3-4 minutes). Remove them in the bowl and keep them aside.
Add ¼ cup chopped curry leaves to the same pan and roast on medium heat for 2-3 minutes until
they are crisp. Remove them in the bowl and set them aside.
Cool the roasted ingredients completely.
Add the roasted ingredients to a grinder along with 1 teaspoon asafetida and grind to make a
smooth powder.
Note – If your grinder is small or is not high-powdered, then grind the ingredients in batches and
then mix them once ground.
Pro Tips By Neha
Use fresh and high-quality ingredients to make sambar podi for the best taste and flavor.
Different ingredients have different roasting times. So do not roast them all together.
The color of the sambar powder depends on the variety of chilies used. If your powder is dull in
color, add some Kashmiri red chili powder to enhance the color. You can also add some turmeric
powder for a brighter podi.
Let the roasted spices cool down completely before grinding so that there is no moisture left in
them.
Frequently Asked Questions

Is curry powder the same as sambar powder?
No, these two are very different spice mixes. While sambar powder is used to make South Indian
lentil stew, curry powder is not traditionally used in Indian cooking. It is a British invention to
imitate the Indian flavors in their curries.
Sambar powder is made using lentils, dry red chilies, curry leaves, and whole spices while there
are no lentils and curry leaves used to make curry powder.
What is the difference between sambar powder and rasam powder?
Sambar powder is made using chana dal (Bengal gram) and urad dal (skinned black lentils) while
rasam powder is made using chana dal (Begnal gram) and toor dal (pigeon peas lentils). The
quantity of black peppercorns is more in rasam powder as compared to sambar powder.
Usage Ideas
Use this sambar podi to make a delicious Sambar.
You can also use it to enhance the flavor of any Sabzi, Curry, Bisi Bele Bath, Pulao,
Biryani, Rava Upma, or Bread Upma. This podi will add a unique flavor to your everyday
recipes and make them very special.
Storage Suggestions
You can store this homemade powder in an airtight container for about 6 months in the
refrigerator. At room temperature, you can store it for 3 months.
Make sure that you use an airtight container, otherwise, it may lose its flavor, aroma, and color.

Chana Masala Powder Recipe

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chana masala powder recipe |

chole masala powder |

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

chana masala powder recipe | chole masala powder | homemade chana

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4 step by step photos

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Preparation Time: 10 mins Cooking Time: 7 mins Total Time: 17

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 Mix well with your fingertips for 1 to 2 minutes.

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3. Add the cinnamon. Cinnamon is the inner bark of a tropical evergreen

17. Mix together all the dry roasted ingredients.

25. Finally, add the salt.

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 ▢15 dried medium hot chilies I use Kashmiri chilies

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Ingredients for Chana Masala Powder

 Coriander seeds - 3 table spoon.

 Cumin seeds - 1 table spoon.

 Cardamom seeds - 2 tea spoon.

 Black pepper - 2 tea spoon.

 Cloves - 1/2 tea spoon.

 Cinnamon - 3-4 pieces.

 Red chilli powder - 1 tea spoon (8 whole)

 Black salt - 1 tea spoon.

This chole masala is a must in a good Punjabi Chole curry!

First roast your cumin and coriander.