Homemade Sambar Masala
Keep a bottle of this Sambar Masala Powder in your pantry at all times. With it, you can make a quick and tasty Sambar at any time.
How to make Sambar with this Sambar Masala Powder?
Haven’t read the Intro to this Recipe ? Check it out. It also contains the Video on how to make Sambar with this Sambar Masala.
Ingredients:
| Coriander seeds | 5 Tbsp | |
| Tur dal (pigeon peas) | 2 Tbsp | |
| Urad dal (split black gram) | 2 Tbsp | |
| Fenugreek seeds | 1/2 tsp | |
| Chilli powder ( 1 1/2 Tbsp Kashmiri and 1 1/2 Tbsp hot chilli powder to balance heat) | 3 Tbsp | |
| Turmeric powder | 1 1/4 Tbsp t | |
| Asafoetida powder ( do not exceed) | 1 1/2 tsp |
Method:
- Place the wok/ skillet on the burner. Do not heat.
- Add the coriander seeds first, followed by the tur dal, urad dal and fenugreek seeds.
- Now turn on the heat and stir the ingredients on medium flame. Use your hands occasionally to feel the ingredients. When your hands start to burn from the toasted ingredients, we can remove from heat. This takes less than 2 minutes. Do not toast too long. There should be NO discolouration/browning of any of the spices/dals.
- Once you switch off the flame, add the chilli powder/s , turmeric powder and asafoetida powder.
- Stir well till unformly colored. Put the wok back on heat and stir for just 10 seconds or so to heat through the powders that were just added.
- Add the toasted ingredients to a spice mixer, once cooled and grind to a fine powder.
- Allow the powder to cool completely. Store in a sterile, dry jar.
- Lasts upto a month.
Homemade Sambar Masala
Notes:
- You can use other vegetables like ( wintermelon, pumpkin, yam, eggplant etc). Above I have listed my favourite combination. Do not add too many pieces though.
- Sambar tends to thicken upon cooling or sitting a while, Simply add boiled hot water as needed and add some salt if needed.
Sambar Masala: Spices, Dal.
EAT AND TELL!!!
Let us know if you tried – Homemade Sambar Masala
I have been using Eastern Sambhar powder for making Sambhar at home. I am a north Indian whose family loves idli, dosa and such. One fateful day, I was all prepped to make the Sambhar but found myself without the main ingredient- the Sambhar powder. That’s when I stumbled on this site and since then I have stopped buying samhar powder. I do make a couple of small variations by adding dried red chillies (Kashmiri and the hot ones) while dry roasting the spices. Tastes amazing
Hi Apurvi! I am so happy you found the recipe useful. Thank you!