I usually prefer making spice powders at home rather than buying it from outside as i feel they are much better than the store bought ones .There is no preservative added and they really add flavors & fragrance to the food.I agree its little time consuming but once job done , aroma coming out from the flavorful masalas is just overwhelming. I have already shared few spice powder recipes here and today its time for recipe of ” Home made  Karnataka style Sambar Powder ” – one of the most essential ingredient of any South Indian Kitchen .  The recipe for sambar powder varies from state to state and region to region , which is what makes the taste different.Today, I am posting Udupi style Sambar Powder.This easy to make spice blend is the heart for a perfect Udupi style Sambar .

Making of sambar powder and storing is very common through out South India but not in Udupi region. Usually in Udupi style sambar , fresh masalas are roasted in small batch and ground to paste each time Sambar is made . But since Sambar is made almost daily , now a days to make life easy in the kitchen and simple , people have started making Sambar powder in large quantity and use it as and when required while making sambar . This is actually very handy. I was getting request  from long time to share authentic Karnataka brahmin style Sambar powder . So here is ” Udupi Style Sambar Powder Recipe ” for you all  …will soon share Mysore style recipe too which is entirely different from this ..



Smitha Kalluraya
Course condiments
Cuisine karnataka


  • 1 cup Coriander Seeds /Dhania
  • ¼ cup Cumin Seeds/ Jeera
  • 2 tsps Fenugreek seeds /methi
  • ½ cup Split Black gram /Urad dal
  • ¼ cup Bengal Gram /Chana Dal
  • 2 cups Red Chilli, ( both guntur and byadgi mixed )
  • Curry Leaves, - fist ful
  • 1-2 tsp Oil to roast


  • In a kadai / pan , add few drops of oil and roast each ingredients seperately till they turn crisp .
  • Finally take a big kadai. Add all the roasted ingredients and mix well .
  • Once the roasted ingredients attain room temperature ,in  a mixer , grind everything to a smooth powder .
  • Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Use as required to make sambar .Do not use wet spoon or wet hand to have a good shelf life.
  • Do try this flavourful masala.. will soon post udupi style sambar .. Enjoy !!!


  1. To make sambar powder in large quantity , increase everything proportionately. ie. if you have taken 2 cups dhania , add jeera 1/2 cup .
  2. You can increase / decrease red chilli quantity based on your preference .
  3. Use both byadgi ( kashmiri ) chilli and guntur variety chilli . byadgi gives nice color and guntur is for spiciness .
  4. The blend stays good for years! You can also divide the quantity , pack in ziplock and store in refrigerator. I usually prefer to make smaller and more frequent batches of Sambar powder
  5. You can even add few spoons of it while making various stir fries / curries / rice bath .

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  • Reply
    Amrita Roy
    May 29, 2015 at 5:53 am

    this is a very useful post…visit my space too

  • Reply
    Rafeeda AR
    May 31, 2015 at 6:11 am

    I can smell the masala powder… lovely recipe…

  • Reply
    swaroopa gupta
    July 1, 2015 at 8:01 pm

    Lovely recipe..vl do try this Smitha 🙂

  • Reply
    Sreesha Das
    July 22, 2015 at 8:28 am

    Please post mysore style huli pudi…..waiting very eagerly

  • Reply
    May 1, 2017 at 3:44 pm

    Hi Smitha, I have tried you huli pudi recipe several times and it has been a life saver for me here in Germany!

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