Sambar Powder

Wednesday, Sep 30, 2026 | 1 minute read | Updated at Wednesday, Sep 30, 2026

@

Ingredients

IngredientQuantity
Chana Dhal¼ cup
Urad Dhal¼ cup
Methi Seeds1 teaspoon
Pepper1 teaspoon
Cinnamon2" piece
Guntur Chillies50 gms
Byadagi Chillies50 gms
Curry Leaves50 gms of dried leaves
Dhaniya (coriander seeds)100 gms
Oil (for frying)1 teaspoon

Method

  1. Cut and sun‑dry the chillies and dhaniya.
  2. Heat a thick‑bottom kadai and fry Chana Dhal with a little oil. After a few minutes, add Urad Dhal and pepper. Fry for a few minutes; add methi seeds and chilli seeds. Finally, add the rest of the ingredients and fry till the chillies are crisp, on low heat.
  3. Turn off the heat. Let it cool.
  4. Grind to a fine powder and store in an airtight container.

© 2026 Flavors of Mysore

🌱 Powered by Hugo with theme Dream.

Namaskara and welcome! Alt text

Namaskara, and welcome my dear children.

I’m Jyothi Ramesh. A grandmother, a retired teacher, and someone who still believes the best conversations happen over filter coffee.

I have two children and three grandchildren, and like every grandmother, there’s one thing that quietly keeps me up at night. Will they remember how amma’s rasam actually tastes? Will someone, someday, know how to make bisi bele bath the way it’s supposed to be made, not from a packet, but with time and love and a little bit of stubbornness?

That’s why this page exists.

I’m not writing these recipes for the world. I’m writing them for my own family first, and for anyone else who feels the same pull toward home. Every dish here comes from my kitchen, tested over years, sometimes decades. Nothing fancy, just food that means something.

If even one grandchild, mine or yours, ends up making filter coffee the right way because of this little website, I’ll consider it a life well spent.

ಬನ್ನಿ, ಕುಳಿತುಕೊಳ್ಳಿ, ಒಟ್ಟಿಗೆ ಏನಾದರೂ ಅಡುಗೆ ಮಾಡೋಣ.. (Come, sit, and let’s cook together.)

With love, Jyothi Ramesh