25/03/2025
Stay away from adulteration Make and store fresh SAMBAR MASALA at home with this recipe
Ingredients:
Coriander seeds: 3 tbsp
Cumin seeds: 1 tsp
Fenugreek seeds: 1 tsp
Mustard seeds: 1 tsp
Black peppercorns: 1 tsp
Dry red chilies: 5–7 (adjust to spice preference)
Curry leaves: 10–15
Lentils:
Toor dal (pigeon peas): 1 tbsp
Chana dal (split chickpeas): 1 tbsp
Urad dal (split black gram): 1 tbsp
Asafoetida (hing): 1/2 tsp
Turmeric powder: 1 tsp
Salt as per taste
Procedure
Heat a pan over medium heat. Add the lentils and dry roast until they turn golden and aromatic. Remove and set aside.
Add the whole spices coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, red chilies, curry leaves to the same pan and roast until fragrant.
Mix the roasted lentils and spices. Let the mixture cool completely.
Add the cooled mixture to mixer grinder. Add asafoetida salt and turmeric powder. Grind into a fine or slightly coarse powder, depending on your preference.
Transfer the masala to an airtight container. Store in a cool, dry place for up to 2–3 months for the best flavor.
Tips:
Always use a clean, dry spoon to scoop out the masala to prevent spoilage.
This homemade sambar masala will add an authentic and fresh touch to your sambar.
