Recipe: To Try At Home Home Made Sambar Masala

Barry Parsons
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Recipe: To Try At Home Home Made Sambar Masala
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Recipe: To Try At Home Home Made Sambar Masala Delicious, fresh and tasty.

Home Made Sambar Masala. Use to make sambar or add a pinch to flavour your idlis, tomato or tamarind rice. Sambar powder recipe - Flavorful & aromatic sambar masala powder. Sambar is one of the most delicious South Indian foods often served as a side with rice and vegetable stir fry.

There are plenty of sambar powder recipes across South India prepared.

Sambar Masala Recipe - About Sambar Masala Recipe: Freshly made, homemade, aromatic powder used in the preparation of popular and delicious South Indian dish Sambhar.

Made with a wide variety of spice and herbs, ground and stored in an airtight container to be used for a longer period of time.

You can cook Home Made Sambar Masala using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Home Made Sambar Masala

  1. You need 1 cup of Urad Dal.

  2. It’s 1 cup of Chana Dal.

  3. It’s 1 cup of Coriander seeds.

  4. Prepare ½ cup of Fenugreek (Methi seeds).

  5. You need 4 tbsps of Cumin seeds.

  6. You need 5 tbsps of Mustard seeds.

  7. It’s 18 – 20 nos of Cardamom Green.

  8. You need 18 – 20 nos of Cloves.

  9. Prepare 5 tbsps of Coconut powder (Optional).

  10. Prepare 50 gms of Chilies Dried Red (I have used Kashmiri Red ).

  11. Prepare 1 tsp of Hing (Asafoetida).

You can use the same masala in various other dishes to up the tangy taste and give a twist to many.

Yes, it is indeed possible to make sambhar masala at home.

I got this recipe from Shubha Iyengar from my group.

Shubha is an amazing cook, and she agreed to share her family's Sambar Masala recipe with us.

Home Made Sambar Masala step by step

  1. Dry roast Red Chilies till it turns dark but should not burn..

  2. Slightly roast the coconut powder till it gets golden..

  3. Roast All the Dals, Methi, Cumin, Mustard, Cardamom, Cloves and Coriander well till it turns golden brown and you get a nice aroma.  Do not overbrown or burn..

  4. Mix together all the above roasted ingredients and add hing to it..

  5. Grind to fine powder.

  6. Store it in an airtight container for upto 4 months..

I made one or two small changes but for the most part, I stuck to what Shubha shared with me.

If you've ever ordered a dosa at an Indian restaurant, you've had Sambar before.

It's that warm lentil soup that seems to go well with everything.

Tamilians are known for their Sambar, so obviously, I have a huge bias for the way my mom taught me how to make it.

There may have been a rare occasion here and there when my mom was in a pinch and needed to buy her masala, god forbid, but.