Instant Sambar Powder

Instant sambar masala is an essential spice blend made with aromatic whole spices and grains. With this spice powder, you can prepare sambar in one pot in less than 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Spice Blends

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: big jar

Calories: 308kcal

Author: Geetha

Equipment

Skillet/Frying Pan
Wooden Spoon
Spice Grinder

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

2 Cups (or) 170 gms Coriander Seeds
3 Cups (or) 720 gms Toor dal/Pigeon Peas/Arhar Dal
⅓ Cup (or) 78 gms Chana Dal
2 Tablespoons (or) 25 gms Fenugreek Seeds (Methi Seeds)
⅓ Cup (or) 76 gms Raw Rice
1 Teaspoon (or) 5 gms Black Peppercorn
1 Tablespoon (or) 10 gms Cumin
8 gms Asafoetida/Hing (rock) roughly broken
1 Teaspoon (or) 10 gms Mustard
2 inches (or) 4 gms Cassia
1 Teaspoon (or) 3 gms Cloves
1 Cup (or) 105 gms Desiccated Coconut
3 cups (or) 120 gms Byadgi Red Chillies
1 cup (or) 35 gms Spicy Red Chillies
1 cup (or) 104 gms Tamarind
¼ Cup (or) 25 gms Turmeric Powder
½ Cup (or) 145 gms Salt
¼ Cup (or) 40 gms Jaggery Powder

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Instructions

Place a skillet or a pan on the stove. Add coriander seeds and dry roast over medium-low heat stirring regularly for 2-3 minutes or until they release a nice aroma.
2 Cups (or) 170 gms Coriander Seeds
Transfer them to a bowl and put the pan back on the stove.
Now roast toor dal for 2 minutes or until it releases the aroma.
3 Cups (or) 720 gms Toor dal/Pigeon Peas/Arhar Dal
Transfer it to the same bowl containing roasted coriander seeds. Put the pan back on the stove.
Roast chana dal stirring regularly for 2-3 minutes. Once it is aromatic, take it off the stove and transfer it to the bowl of roasted whole spices.
⅓ Cup (or) 78 gms Chana Dal
Now roast fenugreek seeds for a minute and put them into a bowl once they start releasing aroma. Put it in the bowl once done.
2 Tablespoons (or) 25 gms Fenugreek Seeds (Methi Seeds)
Add rice followed by cumin seeds, peppercorn and mustard. Roast until aromatic, then add cassia and cloves and roast for a couple of minutes.
⅓ Cup (or) 76 gms Raw Rice, 1 Teaspoon (or) 5 gms Black Peppercorn, 1 Tablespoon (or) 10 gms Cumin, 8 gms Asafoetida/Hing (rock), 1 Teaspoon (or) 10 gms Mustard, 2 inches (or) 4 gms Cassia, 1 Teaspoon (or) 3 gms Cloves
Transfer them to a bowl of already roasted spices.
Now roast both varieties of red chilies separately just until they release a pungent aroma.
3 cups (or) 120 gms Byadgi Red Chillies, 1 cup (or) 35 gms Spicy Red Chillies
Put them in the bowl.
Add tamarind, roast just until it's hot and remove it from the pan and keep it in a separate plate/bowl. This is to remove the moisture from the tamarind.
1 cup (or) 104 gms Tamarind
Roast desiccated coconut and toast stirring regularly until lightly browned and fragrant.
1 Cup (or) 105 gms Desiccated Coconut
Remove it from the pan and put it in a bowl.
Allow all the spices to cool completely.
Add turmeric, jaggery powder, salt and mix well.
¼ Cup (or) 25 gms Turmeric Powder, ½ Cup (or) 145 gms Salt, ¼ Cup (or) 40 gms Jaggery Powder
Once the spices are cooled completely, add a batch of spices to a mixie jar and grind them.
Now add tamarind to the prepared mix in the mixer jar and grind to a fine powder.
1 cup (or) 104 gms Tamarind
Grind spices and tamarind in batches.
Store instant sambar mix in an airtight jar.

Notes

Consider metric measurements for consistent results and accuracy.

Dry roast spices over a low flame just until they are aromatic. Do not roast spices on high flame as the chances of burning or over-roasting them are high.

Byadgi chillies are used to impart a lovely colour but their heat level is minimal.

Fresh whole spices make sambar masala aromatic. So it is necessary to use fresh whole spices rather than years-old spices that could be losing their potency and aroma.

Adjust the water and quantity of sambar powder to get the desired thickness of the sambar. Having a few cups water ready helps adjust the consistency of the sambar.

Is Sambar too thin? The primary reason is not adding sufficient sambar mix. Combine a spoon of sambar mix with water to make a paste. Stir it with sambar and simmer for 4-5 minutes.

Is Sambar too thick? Add cup water to the sambar, close the lid and simmer for 4-5 minutes.

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