Sambar Masala Recipe
Sambar Masala is an essential spice blend used to make a popular south Indian dish Sambar. Different aromatic spices are roasted and ground to a powder. This home-made sambar masala recipe is simple and easy to make at home.
1 cup = 250ml ; 1 tbsp = 15ml
- 1 cup Coriander seeds
- 3 tbsp Cumin seeds
- 1 tbsp Black peppercorn
- 1 tbsp Mustard
- 3 tbsp Urad dal
- 3 tbsp Channa dal
- 1 tbsp Fenugreek seeds
- 12 gms Cassia bark (Dalchini)
- 9 Dry red chillies adjust based on your preferred spice levels
- 1/3 cup Desiccated coconut
In a pan dry roast coriander seeds on low heat for 1 to 2 minutes or until fragrant. Transfer it to a large plate.
Now roast mustard until it starts to pop. Transfer them to a plate.
Add cumin seeds, fenugreek seeds, cloves, cassia (dalchini), toast until fragrant and take them off the pan.
Dry roast red chillies just until it releases pungent aroma and take it off from pan.
In the same pan dry roast desiccated coconut just until fragrant. Transfer it to same plate.
Once all the spices are completely cooled, grind to a powder.
Store it in an airtight jar.
Roast the spices on medium low flame to avoid over roasting or burning the spices. Keep stirring frequently.
Sambar masala powder remains fresh for 3 months at room temperature, later it looses its aroma gradually. As I prepare sambar almost twice a week with different vegetables I usually make big batch that last for nearly 3 months. If you do not intend to make sambar regularly I suggest you to reduce the quantity to half to make small batch of masala powder.
Store spice blends in fridge/freezer for longer shelf life.
This basic sambar masala recipe has multi purpose use, just a big pinch of this spice mix lends a great flavours to stir fries and side dishes.