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.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Masala Powder, Spice Blends
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 255 gms
Calories: 4kcal
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5 ml
- 1 cup Coriander seeds
- 3 Tablespoon Cumin seeds
- 1 Tablespoon Black peppercorn
- 1 Tablespoon Mustard
- 3 Tablespoon Urad dal
- 3 Tablespoon Channa dal
- 1 Tablespoon Fenugreek seeds
- 12 gms Cassia bark (Dalchini)
- 9 Dry red chillies adjust based on your preferred spice levels
- ½ 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.
1 cup Coriander seeds
Now roast mustard until it starts to pop. Transfer them to a plate.
1 Tablespoon Mustard
Add chana dal, urad dal, peppercorn, cumin seeds, fenugreek seeds, cassia (dalchini), toast until fragrant and take them off the pan.
3 Tablespoon Cumin seeds, 1 Tablespoon Black peppercorn, 3 Tablespoon Urad dal, 1 Tablespoon Fenugreek seeds, 12 gms Cassia bark (Dalchini), 3 Tablespoon Channa dal
Dry roast red chillies just until it releases pungent aroma and take it off from pan.
9 Dry red chillies
In the same pan dry roast desiccated coconut just until fragrant. Transfer it to same plate.
½ cup Desiccated coconut
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.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg