Sambar Powder

Mysore-style Sambar Powder is an aromatic, carefully crafted spice blend that forms the backbone of the classic South Indian sambar. It is made by dry roasting coriander seeds, red chilies (a mix of spicy and Kashmiri for color), toor dal, urad dal, chana dal, cumin seeds, fenugreek seeds, curry leaves, mustard seeds, and dried coconut (copra) to enhance flavor and fragrance. Some variations include a small piece of dried turmeric root or turmeric powder added during grinding for earthiness and color. The roasted ingredients are ground to a fine powder, capturing fiery heat, nutty richness, and a subtle smoky aroma unique to Mysore cuisine. The inclusion of dry coconut and curry leaves distinguishes Mysore sambar powder, giving it a slightly sweet and herbal dimension. This versatile powder is essential for making rich, flavorful sambar that pairs beautifully with rice, idli, and dosa. Proper roasting on a low flame and grinding fresh ensures a robust aroma and long shelf life when stored airtight. Mysore sambar powder reflects the deep culinary heritage of Karnataka, balancing heat, tang, and spice in each authentic serving.