Homemade Aromatic Sambhar, Curry Powder

Spice blend is a very important ingredient in Indian cooking, every home have their own spice blend recipes. It is always passed down for generations & modified to the cook’s preferences. All of us usually follow or are provided with the spice blend prepared by our moms & grandmoms. This recipe is from my dear grandmom and through the years I have modified, simplified it to suit our lifestyle but without compromising on the taste.

This spice blend fulfills all the flavours required to enhance the taste of Sambhar, Curry we prepare. Along with adding flavour this sambhar, curry powder also acts as a thickening agent to the curries we prepare. As you will see the ingredients added have nutrient values & have various good properties like, helps the food we eat digest well. Along with the flavour even our body will be taken care of.

I use this spice blend in almost all my recipes. Once you start using it you will get used to the flavours & it will become a regular ingredient in your cooking. Please do not just take my word for it, do give it a try.

This simple spice blend is really easy to prepare & the ingredients are usually available in our kitchen.

To really get the exact flavour as the dishes I prepare at home, do try this recipe, use it in the recipes I have shared & you will enjoy the dishes (flavours) even more.

You can also watch my video on YouTube


  • 100 Gms – Dhania/Coriander seeds
  • 75 Gms – Dry Red Kashmiri Chillies (Byadagi Chillies) they r not spicy, they give nice smoky flavour & red colour.
  • 25 Gms – Dry Red Chillies (Guntur Chillies) they are very spicy so we add less.
  • 3 Tbsp – Jeera/Cumin Seeds
  • 1 ½ Tbsp – Black Pepper corns
  • 1 ½ Tbsp – Toor Dal
  • ½ Tbsp – Saunf/Fennel seeds
  • ¼ Tsp – Fenugreek Seeds/Methi seeds/Menthya
  • ¼ Tsp – Mustard Seeds
  • ¼ Cup – Curry leaves (washed & dried)
  • ½ Tsp – Turmeric Powder
  • 2-3 Pinch – Hing/Asafoetida

Please note:

  1. This quantity of ingredients gives 250 Gms of Sambhar, Curry Powder.
  2. The spice blend is moderately hot, if you wish for more heat you can increase the pepper or the dry red chillies (Guntur chillies).

Prep Work:

We need to take the dry red kashmiri chillies (Byadagi red chillies), cut them into 1 inch pieces for easy frying & grinding (cut them with a pair of scissors).


  • Heat a kadai/wok, place your hand above the kadai/wok & if you can feel the heat you can start to dry fry the spices. (plz keep heat on low).
  • We add the toor dal, black pepper corns & Jeera/Cumin seeds & dry fry them for just a few minutes.
  • Once they start to turn golden brown we add fennel seeds/saunf, dry fry.
  • Now we turn off heat & just with the heat of the kadai/wok we add Fenugreek seeds/Methi seeds, Mustards Seeds, Turmeric Powder, Hing/Asafoetida & dry fry them for just a few seconds.
  • After a few seconds we remove from the kadai/wok & transfer these spices into a bowl, let it cool & set it aside. (plz do not let the spices to cool in the kadai/wok as they may burn due to the heat from the kadai/wok).
  • Again we heat the Kadai/Wok (plz keep heat on low).
  • Once we feel the heat from the kadai/wok we add Dhania/Coriander seeds & dry fry for a few minutes.
  • Once we get a nice aroma we add the dry red chillies (Guntur) & the Kashmiri dry red chillies, dry fry well.
  • We dry fry them until they heat through completely.
  • Then we add the curry leaves & fry.
  • After a few minutes we pick one of each spice & check if they are heated through & then turn off heat. (Plz note, they just need to be moderately hot).
  • We transfer it into a bowl & let it cool.
  • We grind the spices with a blender/grinder. (plz make sure all the spices are completely cool before grinding).
  • We blend/grind the spices to a fine powder.
  • The spice powder will be warm/hot due to the grinding, so we spread the powder on a big plate & let it cool.
  • We need a dry spoon to spread the powder to help them cool well. (plz always use a dry spoon).
  • Once the powder is dry we transfer it into an airtight jar & store it in a cool dry place.
  • They store well in room temperature for upto 8 – 10 months.

Please note:

  1. You can increase the quantity by doubling the ingredients & following the same method. You can also increase the quantity, dry fry them & get it powdered in a mill near your home if you have one.
  2. You can use this spice blend for all your Curries & Sambhar recipes.


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