Authentic South Indian Sambar Powder Recipe – Byadgi Chilli & Coconut

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Sambar Powder Recipe – Byadgi Chilli & Coconut

Introduction

There’s just something magical about a perfectly made sambar, isn’t there? It’s the heart of South Indian cuisine, and honestly, the secret lies in the sambar powder! For years, I relied on store-bought versions, but nothing quite hit the spot. I first made this recipe about ten years ago, determined to unlock that authentic flavour, and I haven’t looked back since. Today, I’m sharing my family’s treasured recipe for a vibrant, aromatic sambar powder that will elevate your sambar to a whole new level.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavour journey! Making your own sambar powder allows you to control the ingredients, adjust the spice level to your liking, and experience the incredible aroma of freshly roasted spices. Plus, it tastes so much better than anything you can buy in a store. Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this flavourful blend:

• 2 tsp Cooking oil
• 12-15 Byadgi chillies (approx. 20-25g)
• 3 tbsp Coriander seeds (approx. 45g)
• 2 tbsp Chana dal (approx. 30g)
• 0.5 tbsp Urad dal (approx. 8g)
• 5 Curry leaves (approx. 5g)
• 0.5 tsp Methi seeds (approx. 2g)
• 1 tbsp Cumin seeds (approx. 10g)
• 1 tsp Asafetida (Hing) (approx. 2g)
• 2 inch Cinnamon piece (approx. 5g)
• 1 Clove
• 0.25 tsp Pepper corns (approx. 1g)
• 1.5 tbsp Dried coconut (Kobbari) (approx. 15g)

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Byadgi Chillies: The Heart of South Indian Red

These chillies aren’t just about heat; they contribute a beautiful, vibrant red colour and a unique fruity flavour. They have a mild to moderate heat level, making them perfect for sambar. If you can’t find Byadgi chillies, Kashmiri chillies are a good substitute, but the colour might be slightly different.

Chana Dal & Urad Dal: Protein & Texture

Chana dal (split chickpeas) and urad dal (split black lentils) add a lovely nutty flavour and a bit of body to the sambar powder. Roasting them properly is key to bringing out their flavour.

Coriander, Cumin & Fenugreek: The Aromatic Base

This trio forms the aromatic backbone of the sambar powder. Coriander seeds provide a citrusy note, cumin adds warmth, and fenugreek (methi seeds) lends a slightly bitter, complex flavour. Don’t skip the fenugreek – it’s essential!

Dried Coconut (Kobbari): Regional Variations & Freshness

Dried coconut adds a subtle sweetness and richness. In some regions, people prefer freshly grated coconut, but dried coconut is more convenient and has a longer shelf life. Make sure your dried coconut isn’t stale – it should smell fragrant.

Asafetida (Hing): A Digestive Powerhouse

Asafetida, or hing, has a pungent aroma in its raw form, but it transforms into a savoury, umami flavour when cooked. It’s also known for its digestive properties – a welcome addition to a hearty sambar!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (a deep, round-bottomed wok) over medium heat.
2. Add the chana dal and roast for about 30 seconds, until they start to turn slightly golden.
3. Now, add the urad dal, coriander seeds, methi seeds, cumin seeds, curry leaves, clove, cinnamon, pepper corns, and hing. Give everything a good mix.
4. Roast on low-medium heat, stirring constantly, until the spices become fragrant – this usually takes about 5-7 minutes. Be patient and don’t let them burn!
5. Add the Byadgi chillies and dried coconut last, as they burn easily.
6. Continue to stir for another 2-3 minutes, until the chillies darken and the coconut turns golden.
7. Remove the kadai from the heat and let the mixture cool completely. This is crucial before grinding.
8. Once cooled, transfer the mixture to a spice grinder or blender and grind to a fine powder.

Expert Tips

• Cooling is Key: Seriously, let the spices cool completely before grinding. Otherwise, the heat will release oils and create a paste.
• Pulse Grind: If using a blender, pulse grind in intervals to prevent overheating and ensure a consistent powder.
• Sifting: For an extra-fine powder, sift the ground sambar powder through a fine-mesh sieve.

Variations

• Vegan Sambar Powder: This recipe is naturally vegan!
• Gluten-Free Sambar Powder: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of Byadgi chillies for a milder sambar powder. My friend, Priya, prefers just 8 chillies for a family-friendly flavour.
• Festival Adaptations (Pongal, Onam): For special occasions, I sometimes add a pinch of turmeric powder for a richer colour and flavour.

Serving Suggestions

This sambar powder is the star ingredient in a classic South Indian sambar, of course! But don’t stop there. It’s also fantastic as a dry rub for vegetables, a flavour boost for lentil soups, or even sprinkled over roasted potatoes.

Storage Instructions

Store the sambar powder in an airtight container in a cool, dark place. It will stay fresh for up to 2 weeks. For longer storage (up to 3 months), you can freeze it. I like to make a big batch and freeze it in small portions for easy use.

FAQs

What is the shelf life of homemade sambar powder?

Homemade sambar powder is best used within 2 weeks for optimal flavour. You can freeze it for up to 3 months.

Can I adjust the number of Byadgi chillies for less heat?

Absolutely! Start with fewer chillies and add more to taste.

What is the best way to grind the sambar powder for a fine texture?

Let the spices cool completely, then pulse grind in a spice grinder or blender. Sifting the powder can also help.

Can I use grated fresh coconut instead of dried coconut?

You can, but it will reduce the shelf life significantly. If using fresh coconut, use it immediately or store it in the refrigerator for a maximum of 2 days.

What is the role of asafoetida (hing) in sambar powder?

Hing adds a unique savoury flavour and aids digestion. Don’t skip it – it’s a key ingredient!