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Sambar Masala

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Sambhar Masala

 

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.  

 

Sambar Masala

 

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:

 

Sambhar Masala

Sambar Masala

The Sambar Masala recipe is authentic yet simple and easy to make with the ingredients at home
5 from 1 vote
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Course: Masala
Cuisine: Indian
Keyword: Masala, Sambar
Prep Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 40 minutes
Servings: 180 gms
Author: Renu Agrawal-Dongre

Ingredients

  • 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)

Instructions

  • 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 
    7. Jeera
    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.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

 

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

 

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Recipe Rating




veena

Tuesday 11th of September 2018

Nothing to replace homemade fresh masala ans I am sure this sambhar masala must have tasted great with loads of flavourful. Brilliant clicks!!

Lathiya

Wednesday 5th of September 2018

I always make similar masala as wet masala along with coconut. But I will try this powder version for quick busy days.

themadscientistskitchen

Sunday 2nd of September 2018

Such a delicious masala. I can imagine the smell when the sambhar is cooking.

Vidya Narayan

Sunday 2nd of September 2018

Nothing beats the flavour, taste and aroma of freshly ground Sambar Masala. Every South Indian home has a unique recipe and every sambar tastes different, yet delicious. Masalas are the key to great food. Loved that you chose a lovely recipe and dedication from Amrita's blog for the theme.

Jolly

Thursday 30th of August 2018

Nothing can beat homemade masala. Very useful post and lovely clicks. Thanks for this beautiful share, loved it.