Chutney/ Pickles

Sambar Podi

Sāmbar Podi:

Can be preserved for 2 to 3 months


[ingredients title=”Ingredients”]

  • Coriander seeds/ Dhaniya/ Malli – ¼ kg
  • Urad dal – 100 gm
  • Ulava/ Methi/ Fenugreek seeds – 50 gm
  • Hing/ Kayam/ Asafoetida powder – 5 tsp
  • Curry leaves/ Kadipatta/ Kuruvepela – 1 cup
  • Dry chilly/ Kollamulaga – 50 gm



  • Heat a kadai & roast all the above ingredients except hing.
  • Roast the ingredients till golden brown & then add hing & sauté for 2 mins.
  • Set aside for cooling. Blend the roasted ingredients to a smooth powder in mixer.
  • Preserve the Sambar powder in an Air tight container.

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Sandhya Remesh (Admin)

Hi friends I am Sandhya, warm welcome to Spicy Cookery, a platform for me to share my cooking recipes with you. We consider this as a platform to show my passion towards cooking & bring you the new flavors which I created in my kitchen........ Expecting your support in this venture.

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