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Sambar Powder

Sambar Powder

Taste Adventures:
Lentil Stew, Chickpea Dishes, Soups, Vegetables
Lentils, Coriander, Rice, Organic Cumin, Fenugreek, Black Mustard, Kashmiri Chile, Organic Black Pepper, Cinnamon, Asafoetida (Gluten Free Asafoetida with Turmeric and Rice Flour), Curry Leaf

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This spicy and complex blend from Southern India is made from carefully roasted spices and lentils. Used to make Sambar, a savory lentil stew with tamarind. Try in soups with chickpeas, lentils, and your favorite vegetables. Try our easy Okra and Chayote Sambar recipe below.

This recipe is for a traditional South Indian vegetable soup thickened with a blend of roasted ground lentils and spices, seasoned with tamarind fruit. Our recipe uses tomato, okra and chayote squash. Experiment and have fun - try making Sambar with your favorite firm and hearty vegetables. Sambar is traditionally eaten with starch sides like Rice, Idlis, and Vadas - but can also be enjoyed as a starter course or side dish to a larger meal.

1/4 Cup skin-less lentils such as Chana Dal, Masoor, etc
2 Cups Water + 1/2 cup extra to thin the Sambar
1 Tablespoon Sambar Powder
1 Tablespoon Vegetable oil, such as coconut oil
1/4 teaspoon Turmeric Powder
1/2 teaspoon Black Mustard Seeds (any type will do)
1 teaspoon Tamarind Powder or Tamarind Paste
1/2 Medium Onion, cut in 1 inch pieces
1/2 Cup of okra, cut in 2 inch lengths
1 Chayote squash or about 1 Cup cut into 1 inch chunks
1 roma Tomato, cut in 1 inch chunks
Salt to taste
1/4 cup roughly chopped Cilantro for garnish

Boil 1/4 cup skinless Lentils in a pot of 2 cups water over medium high heat until falling apart, about 30-45 minutes. (You can also mash the lentils with a potato masher or cook them with a tiny pinch of baking soda to help the lentils fall apart faster.) Set cooked lentils aside. In a separate pan big enough for all of your Sambar, heat oil over medium high heat and add in the Mustard Seeds. When the mustard seeds start to sputter, add in Turmeric, chopped Onion, and chopped Tomato, and saute until they begin to soften. Stir in Sambar Powder and cook the spices for 5 minutes to help the flavors develop. Add the cooked lentils with their cooking liquid, the remaining cut Okra and Chayote, and the Tamarind. Allow to cook over medium high heat 15-20 minutes until the vegetables soften, then salt to taste and garnish with Cilantro. If necessary, thin with a little extra water.

Purchasing Options


Net Wt Container Price Qty
1.3 oz. 1/4 Cup Glass Jar
2.5 oz. 1/2 Cup Glass Jar