How to make Sambhar Masala - This aromatic powder is used in making sambar which is a speciality of South India

This recipe has featured on the show Khanakhazana.

Main Ingredients : Coriander Seeds (साबुत सूखा धनिया), Curry Leaves (कड़ी पत्ते )

Cuisine : Tamil Nadu

Course : Powders

Sambhar Masala

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Sambhar Masala checkout Simple Curry Powder. You can also find more Powders recipes like Methkut, Molaga Podi, Garam Masala Powder, Nihari Masala.

Sambhar Masala Recipe Card

Sambhar Masala
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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sambhar Masala Recipe

  • Coriander Seeds 1 cup

  • Curry Leaves 1 teaspoon

  • Cumin seeds 1 1/2 teaspoons

  • Fenugreek seeds (methi dana) 2 teaspoons

  • Bedgi whole dry chillies 13

  • Curry leaves dried 20

  • Asafoetida 3/4 teaspoon

  • Turmeric powder 1/2 teaspoon

Method

Step 1

Dry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds and whole dry red chillies. Cool and grind with curry leaves, asafoetida and turmeric powder. Cool and store in airtight container.

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