I love to use home-made masala’s in my recipes, as it lends its own unique taste and aroma to the dish. I regularly use my mom’s Garam Masala , also prepare my own Roasted Cumin powder and Coriander Masala Powder at home. I used to buy Sambar and Rasam Masala, but was always in search of an authentic or traditional recipe as the true flavours lie in them. So when I hopped on to The Food Samaritan (more details below), I didn’t knew my patience was about to be rewarded. Though I was initially tempted to prepare the Delicious Cake Rusk using the recipe from her Blog, I hopped on to her Sambar Masala Recipe as it was too good to resist. She has mentioned that it was her Grandma’s special recipe and exactly what I was looking for all this while.
I am also sharing this Sambar Masala recipe with our group Recipe Swap Challenge, where we are paired by Jolly Makkar and Vidya Narayan with fellow food blogger’s. We search for recipes from each other’s blog, prepare them and share in the group as well as on our blogs, with due credits to each other. This Month I am paired with Amrita Iyer from The Food Samaritan. Amrita has a wonderful collection of Indian and International recipes on her blog. I have already bookmarked many recipes to try later. Do check her blog for more mouth-watering recipes. Thank you Amrita for this wonderful share.
The Sambar Masala recipe is authentic yet simple and easy to make with the ingredients at home. I halved the quantity of the ingredients from the original recipe and was able to make approximately 180 gms of Masala. The key for making this Sambar Masala is dry roasting all the ingredients on slow to medium flame. You will know that the ingredients are done when it gives a nice aroma or when it starts changing color. Your house will be filled with the lovely aroma of all the ingredients.
So here goes the recipe:
The Sambar Masala recipe is authentic yet simple and easy to make with the ingredients at home
- 1/2 Cup Dried Red Chillies
- 1/2 Cup Coriander Seeds (Akha Dhania)
- 1/4 Cup Split Pigeon Peas (Tur/Arhar) Dal
- 1/8 Cup Split Yellow Lentils (Chana Dal)
- 1/8 Cup Split White Lentils (Urad Dal)
- 1 tsp Peppercorns (Whole KaliMirch)
- 1 tsp Cumin (Jeera)
- 1 tsp Fenugreek Seeds (Methi Dana)
- 1/8 Cup Curry Leaves
- 1 tbsp Asafoetida (Hing)
- 1 tsp Turmeric (Haldi)
Assemble all the ingredients and dry roast them slowly one by one except Turmeric.
Roast the ingredient's in the following order.
1. Dried Red Chillies
2. Coriander Seeds
3. Tur Dal
4. Chana Dal
5. Urad Dal
6. Pepper Corns
8. Fenugreek Seeds
9. Curry Leaves
10. Asafoetida (Better switch off the stove/gas during this, or else the powder might burn. Be quick in roasting Asafoetida)
Cool completely at room temperature.
Powder all the above ingredients in a mixer, add Turmeric Powder and mix.
Store in a clean, sterile and Air Tight Jar/Container.
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