Sambar Masala is a flavourful and aromatic blend of spices and dal. This traditional and authentic Sambar Masala without oil is an easy and fail-proof recipe and definitely enhances the taste of your sambar.
Preservative free masala
I love homemade masala. I try to make fresh or make my own whenever possible. Fresh masala has its own unique taste and aroma. And you exactly know what is inside that masala. They are preservatives free. One can make them in small batches or bulk, the choice is ours.
I regularly use my mom’s Garam Masala. The taste it adds to different dishes like in this No Onion No garlic Chole (Chickpea Curry) or in this simple Gajar Aloo matar without onion and garlic is just amazing.
I even make my own Roasted Cumin powder and Coriander Masala Powder at home. I add a few more ingredients to coriander masala powder which adds to the taste as well as the nutrient content of the masala. For me, these two masalas are used almost every day and I cannot compromise on the taste and texture of this.
This Easy 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.
Oil-Free Sambar Masala
This masala does not use any oil. We just dry roast the ingredient one by one, on a slow to the medium stove. Once the ingredients are roasted they change color slightly and release a nice aroma. Once done, we allow it to cool completely and then grind it. Fill it in an air-tight sterile jar.
I used to buy Sambar and Rasam Masala but was always in search of an authentic or traditional recipe as the true flavors lie in them. So when I hopped on to The Food Samaritan (more details below), I didn’t know my patience was about to be rewarded. I hopped on to her Sambar Masala Recipe as it was too good to resist. She mentioned that it was her Grandma’s special recipe and exactly what I was looking for all this while.
This masala stays good at room temperature for at least 6 months. Do maintain sterile conditions and use sterile jars.
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So here goes the recipe:
Easy Oil-Free Sambar Masala
- Mixer Grinder
- 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 Chillies2. Coriander Seeds3. Tur Dal4. Chana Dal5. Urad Dal6. Pepper Corns 7. Jeera8. Fenugreek Seeds9. Curry Leaves1/2 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
- Switch off, and add asafetida and quickly mix it.1 tbsp Asafoetida (Hing)
- Cool completely at room temperature.
- Powder all the above ingredients in a mixer, add Turmeric Powder and mix.1 tsp Turmeric (Haldi)
- Store in a clean, sterile and Air Tight Jar/Container.
This recipe was first posted on my blog on 7th August 2018. Today, 26th March 2023, I am updating the contents. The recipe and pics remain the same.
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I shared this Sambar Masala recipe with our group Recipe Swap Challenge, where we are paired. Jolly Makkar and Vidya Narayan with fellow food bloggers. We search for recipes from each other’s blogs, prepare them and share them in the group as well as on our blogs, with due credit to each other. This Month I am paired with Amrita Iyer from The Food Samaritan.
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