Sambar powder is a vibrant and aromatic spice blend that forms the heart of sambar, a popular South Indian dish. This versatile powder is a blend of various dried spices and lentils, meticulously roasted and ground to create a harmonious balance of flavors. Known for its earthy, tangy, and slightly spicy taste, sambar powder is an essential ingredient in many South Indian households, adding depth and complexity to a wide range of dishes beyond just sambar.
At its core, sambar powder contains a mix of dried red chiles, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns, which provide the essential heat, spice, and warmth. Turmeric is often added for its vibrant yellow hue and subtle earthy flavor. The addition of lentils, such as urad dal (black gram) and chana dal (split chickpeas), contributes a nutty flavor and helps thicken the dish when cooked. Some recipes also include mustard seeds, curry leaves, and dried coconut for an extra layer of flavor.
Each region or family may have its own variation of sambar powder, with proportions of the ingredients adjusted to taste, making it a highly customizable spice mix. In Tamil Nadu, for instance, the sambar powder may lean more toward a robust, spicy profile, while in Karnataka, it might have a slightly sweeter touch with the inclusion of jaggery or additional coconut. Despite these differences, the essence of sambar powder remains consistent across its many versions.
The process of making sambar powder starts by dry roasting each ingredient separately until they release their aroma, ensuring that the spices don’t burn and retain their natural oils. Once roasted, the ingredients are ground into a fine powder, which can be stored for months in an airtight container. This long shelf life makes sambar powder not only convenient but also a flavorful pantry staple that can be used to enhance curries, stir-fries, and even rice dishes.