sambar spice blend in a glass jar

Sambar Masala Recipe

Geetha Priyanka
Sambar Masala is an essential spice blend used to make a popular south Indian dish Sambar. Different aromatic spices are roasted and ground to a powder. This home-made sambar masala recipe is simple and easy to make at home.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Masala Powder, Spice Blends
Cuisine Indian
Servings 255 gms


1 cup = 250ml ; 1 tbsp = 15ml

  • 1 cup Coriander seeds
  • 3 tbsp Cumin seeds
  • 1 tbsp Black peppercorn
  • 1 tbsp Mustard
  • 3 tbsp Urad dal
  • 3 tbsp Channa dal
  • 1 tbsp Fenugreek seeds
  • 12 gms Cassia bark (Dalchini)
  • 9 Dry red chillies adjust based on your preferred spice levels
  • 1/3 cup Desiccated coconut


  • In a pan dry roast coriander seeds on low heat for 1 to 2 minutes or until fragrant. Transfer it to a large plate.
  • Now roast mustard until it starts to pop. Transfer them to a plate.
  • Add cumin seeds, fenugreek seeds, cloves, cassia (dalchini), toast until fragrant and take them off the pan.
  • Dry roast red chillies just until it releases pungent aroma and take it off from pan.
  • In the same pan dry roast desiccated coconut just until fragrant. Transfer it to same plate.
  • Once all the spices are completely cooled, grind to a powder.
  • Store it in an airtight jar.



Roast the spices on medium low flame to avoid over roasting or burning the spices. Keep stirring frequently.
Sambar masala powder remains fresh for 3 months at room temperature, later it looses its aroma gradually. As I prepare sambar almost twice a week with different vegetables I usually make big batch that last for nearly 3 months. If you do not intend to make sambar regularly I suggest you to reduce the quantity to half to make small batch of masala powder.
Store spice blends in fridge/freezer for longer shelf life.
This basic sambar masala recipe has multi purpose use, just a big pinch of this spice mix lends a great flavours to stir fries and side dishes. 
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