Sambar Powder


  • 1 large handful curry leaves
  • 2 Tbsp. powdered coriander
  • 60 red chilies, stems removed
  • 2 Tbsp. toor dal
  • 2 Tbsp. gram dal
  • 2 Tbsp. urad dal
  • 1 Tbsp. fenugreek seeds
  • 2 tsp. turmeric
  • 1 1/2 tsp. hing


  1. In a dry skillet, toast coriander and chilies. Set aside.
  2. Add toor dal, gram dal, and urad dal to skillet and toast lightly, being careful not to burn.
  3. Next toast the fenugreek seeds.
  4. Place all ingredients into a dry blender and blend until fine.


Browse Cook(s): Ivan Raj Heidi Tompkins
Browse Theme(s): Seasonings

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.