Sambar masala recipe with step by step photos and detailed method. A good sambar is incomplete without sambar masala powder. The secret of the best sambar is the good quality sambar masala powder which gives a different flavor to sambar. This masala makes the sambar different from others.
Sambar is the most popular food, served by south Indians. This is made by south Indians on daily basis. They eat sambar with rice, idli, dosa. There are different varieties of sambar like you can make plain sambar, vegetable sambar, idli sambar. This sambar masala is also used in making rasam, add more pepper to it. Sambar masala enhances the aroma and flavor of sambar.
What is sambar masala powder?
Every south Indian has its own sambar masala recipe. Sambar masala is a combination of spices. In this recipe, we use different types of spices. The basic ingredients are coriander seeds, cumin seeds, and lentils. You can also prepare your masala mix at home.
Now you do not need to buy readymade masala because it can be prepared in 15 minutes. You can make this easily at home, that’s why it is hygienic or preservative-free. I never buy this masala. I made a jar full of this masala and it will keep good at room temperature for 2 to 3 months. You can also keep it in the fridge for 5 to 6 months.
some other homemade recipes…
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- Ghee(How To Make Ghee At Home)
- Red Sauce Pasta | How To Make Pasta?
- Apple Jam | Homemade Jam Recipe
- Guava jam recipe(homemade guava jam recipe)
Ingredients
- 5 tablespoon coriander seeds
- 3 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 4 green cardamom
- 2 black cardamom
- 6 to 8 cloves
- 3 to 4 cinnamon sticks
- 8 to 9 curry leaves
- 2 bay leaf
- 1/2 tablespoon turmeric powder
- ½ tablespoon fenugreek seeds
- 1 tablespoon dry fenugreek leaves
- 1 tablespoon white sesame seeds
- 5 to 6 black pepper
- 6 to 7 dry red chili
- 1 teaspoon asafoetida(hing)
- 1 tablespoon chana dal(yellow dal)(optional)
- ½ tablespoon salt
- ½ tablespoon sugar
- 1 tablespoon dry mango powder/dry mango
How to make sambar masala?
First, arrange all the ingredients on a plate. So that you do not forget anything to add.
Now, dry roast them to release the aromatic flavor from spices. First, roast the coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds. It takes 3 to 4 minutes. Regulate the flame on low. Keep the roasted spices on another plate to cool down.
Roast fenugreek leaves, curry leaves, bay leaf. Set aside.
Now, roast the cinnamon, cardamom, cloves, dry mango, red chili. Set aside. If you want extra color then add Kashmiri red chili.
Leave the roasted spices for 10 minutes.
After that add it in blender, add turmeric powder.
Add salt and sugar.
Add asafoetida.
Grind it in fine powder. Sambar masala is ready to use.
You can make this masala fresh or make a batch of it and store it in a glass or steel jar. You can also keep this in the fridge or at room temperature. Do not make a big batch. Freshly ground spices are best for any recipe. Above mentioned quantity is enough for 8 to 9 servings of sambar.
