Sambar Powder – Grandma Style – Monthly batch

Kulambu Powder

Sambar powder, my grandma gave it to my mother and my mother gave it to me. To my surprise, my mother-in-law and her mother followed the same ratio. Maybe most of the kongunadu people may be following the same ratio.

In our region, we will be usually preparing the sambar powder for a six months’ batch, bulk preparation. We will add 1 kg of red chillies for this batch and finally we will get around 2 kgs of powder after including coriander seeds, cumin, and other spices. I am following the same, but in between I will make it to a month’s batch too. Monthly batches will keep our powder fresh and aromatic. Also we don’t have to rush to the nearest grinding mill too.

My recipe diary had the ratio for a kilogram of sambar powder which I converted using my kitchen scale to a smaller batch which may last for a month. Usually, I will use this powder for preparing sambar, puli kulambu (tamarind curry), and all sorts of curries which calls for tamarind in it.

Also you can use this as a trial powder too and can use it to make a larger batch. My next post will give you the larger batch ratio.

Give it a try.

Add flavor to your recipes with this powder.

Sambar powder - Grandma Style - Monthly batch

South-indian sambar powder used to prepare dal and vegetable curry.

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 50 g Red chillies
  • 5 tbsp Coriander seeds
  • 2 tsp Cumin
  • 2 tsp Pepper
  • 1 tsp Fenugreek
  • 1 tsp Toor dal
  • 1 tsp Channa dal
  • 1 tsp Urad dal
  • 1 tsp Rice
  • 1 tsp Turmeric powder
  • 1 strip Curry leaves
  • 1 tsp Salt


  1. Sun dry the red chillies or you can dry roast in a kadai for a few minutes until it turns color.

    Dry roast coriander seeds separately.

    Dry roast all the other spices together except turmeric powder and curry leaves.

    Dry roast curry leaves separately. We don't have to roast turmeric powder

    Let them cool down and grind it nicely in a mixer including turmeric powder and salt. Cool down the powder and store it in a container. 

Recipe Notes

Usually, we have to dry roast each ingredient separately, but as this is a small batch, we are roasting it together. If we have enough time, we can dry roast separately. This will give extra flavor to the recipes.




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