Sambar is a authentic dish, and me and my family’s most favorite dish to eat with dosas, idlies, mendu vada and off course with the RICE. I always like one thing about the sambar, it’s a unique combination of masala which uses in the sambar powder. You can easily make at home. And stored in the refrigerator. So today I shared the recipe of sambar masala.

Preparation Time 5 minutes

Roasting Time 15 minutes

Total time 30 minutes

Type of Recipe: Spice Mix

Name of Author: Asmi Kadam

 

Ingredients:

·       2 tablespoons Cumin seeds

·       2 tablespoons Coriander seeds

·       1 tablespoons Methi seeds

·       2 tablespoons Black pepper

·       10 to 12 red Chilli ( Sankeshwari or bedgi)

·       2 tablespoons Chana Dal

·       2 tablespoons Urad Dal

·       1 tablespoons Toor Daal

·       Dry Curry leaves

·       1 tablespoons Turmeric

·       1 teaspoon Asafoetida

 

 Method:

Heat a pan on a medium flame, roast cumin, coriander, methi seeds and black paper together. Transfer it into the plate. Now roast all the Dals one by one till turns golden and aromatic. Keep them in the Plate. Now roast the red chillis on a slow flame till get crisped.

Roast the curry leaves in the same way. Transfer chillis and curry leaves in the same plate. Allow to cool it down.

 

Now add turmaric, asafoetida into this mixture. Add these to blender jar, make a fine powder. 

 

Cool completely and stored in air tight container.

 

You can keep this powder in refrigerator. My good advice related to this, use this powder within one and half month. So you prepare the powder as per the requirement of sambar at the home.