Sambhar Masala

Sambhar Masala is generously used all around India to make Sambhar. We all know this and me trying to write this here just sounds very silly. But, the fact is that Sambhar Masala can be used for a lot of dishes besides Sambhar as well and the flavors that it produces in a dish are delicious beyond words.

I love experimenting with flavors and Sambhar Masala is one of the best “go to” masalas. Try adding it to your chicken, Idlis or Rajmas and you will be super amazed with the results.

There are loads of different companies selling Sambhar masala in the market. I still prefer making my own at home and you could try and see how simple it is. This masala can be stored in an airtight container for up to 6 months.

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Sambhar Masala

Sambhar Masala

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Cuisine

Indian

Servings

MetricUS Imperial

Ingredients

• 1/2 cup Coriander seeds sabut dhaniya
• 3 TBLSP Cumin seeds zeera
• 18 No. Whole dried chilies
• 1.5 tsp Fenugreek seeds Methi dana
• 1 TBLSP Black pepper [whole] Kali mirch
• 1 TBLSP Urad daal
• 2 TBLSP Chana daal
• 1/2 cup curry leaves
• 1/2 TBLSP Mustard seeds Rai dana
• 1/2 TBLSP Asafoetida hing
• 1/2 TBLSP Turmeric Powder
• 4 TBLSP Peanuts Raw and skinless
• 1/4 cup Dry coconut powder sookha Khopra

Cuisine Indian Servings MetricUS Imperial Ingredients 1/2 cup Coriander seeds sabut dhaniya 3 TBLSP Cumin seeds zeera 18 No. Whole dried chilies 1.5 tsp Fenugreek seeds Methi dana 1 TBLSP Black pepper [whole] Kali mirch 1 TBLSP Urad daal 2 TBLSP Chana daal 1/2 cup curry leaves 1/2 TBLSP Mustard seeds Rai dana 1/2 TBLSP Asafoetida hing 1/2 TBLSP Turmeric Powder 4 TBLSP Peanuts Raw and skinless 1/4 cup Dry coconut powder sookha Khopra

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Instructions

1. Roast everything separately and grind them to a smooth powder.

   

Recipe Notes

• This masala can be stored in an airtight container for upto 6 months. It should be stored in a cool and dry place.