Chettinad Sambar powder | செட்டிநாடு சாம்பார் பொடி

Among south Indian food Chettinad cuisine is popular and it’s better to learn this Chettinad Sambar powder | செட்டிநாடு சாம்பார் பொடி. Sambar powder is the basic ingredient used in South Indian cooking. Sambar is taken with rice, idli, Dosa and vada. We used to prepare Sambar at least twice in a week.

So this is one of the essential ingredients in our kitchen. The main spices used in Sambar Powder are red chillies and coriander seeds which will be harvested and come to market in fresh during summer. More over everyone will be having annual holidays and it’ll be easy to dry in hot sun and grind during summer. You can prepare store sambar powder for one year. It’ll be more economical and healthy if we prepare this Sambar powder at home, once in a year.


  • Red Chillies/ vara milagai -500gms
  • Coriander Seeds/ malli – 500gms
  • Toor Dal/ thuvaram paruppu – handful
  • Chana dal/ kadalai paruppu – handful
  • Cumin Seeds/ seeragam – handful
  • Raw rice/ pacharisi – handful
  • Fenugreek seeds/ vendhayam – 2 tblsp
  • Whole Black Pepper/ milagu  – handful 
  • Dried Turmeric Roots/ MA jal – handful (optional)


   1. Cut the stalks from red chillies. (This is to protect from insects for a long time)

   2. Dry red chillies and coriander seeds in hot sunlight for two days. (This is to grind well into a fine powder and also retain its colour. Some people will dry roast coriander seeds lightly. It’s optional) 

   3. Dry roast toor dal, channa dal, cumin seeds, raw rice, fenugreek seeds and black pepper, one by one separately till you get nice aroma. 

   4. Mix all the ingredients together and grind it in a rice mill. Spread over a tray for 15 minutes to cool down. Collect it in a container and store. This can be used for more than 6 months upto one year  without refrigeration. 


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