Sambar Masala Powder

Sambar Masala Powder

Sambar Masala Powder

Sambar Masala Powder Recipe - This is a different type of spice powder from South India. Every family has its own way of making it. Here I have shared my recipe.

When talking about home-made masala powder, I always make all the spices in small quantities except garam masala. Because garam masala is the only powder that I use to make everyday food like vegetables, lentils. The rest of the spice is used only occasionally. Even in small quantities, they last 5-6 months.

It is called Sambar Pauri or Sambar Masala. This spice powder makes a very tasty and good sambar . Make it sure. I have been using it for the last 8-9 months.

If you are making this masala powder in large quantities, then I suggest keeping it in a big container. And in a small box or in a spice box, remove as much as 1 week of spices. And when finished, add spices in a small container every week. By doing this, you will not open the big box everyday, that is, the spice will remain fresh for a long time.

Ingredients for Sambar Masala

35 grams or ½ cup whole coriander

25 grams or 2 tbsp chana dal

15 grams or 1 tbsp arhar dal

19-20 nang or 15 grams or ½ cup dry red chillies

10 grams or 1 tbsp whole black pepper

½ inch cinnamon

10 grams or 1 tbsp cumin seeds

2 grams or ½ tsp rye

4 sticks or 2 tablespoon curry leaves

2 grams or ½ tsp fenugreek seeds

18 grams or 4 cups dry coconut powder

1 gram or ½ tsp turmeric

Method How To Make Sambar Masala

First of all, measure all the standing spices and keep them ready so that we will roast them alternately. We will start with whole coriander. Take it in a pan or pan on medium to low heat.

Roast it while constantly stirring. Whole coriander is ready to roast when it comes to a slightly dark color and smells good. Take it out in a plate.

Roast chana dal later and Keep stirring it continuously so that it can be evenly heard from all four sides. Take it out in the same plate.

Now roast arhar dal in the same way. When it is light golden color, take it out in a plate.

Now take a piece of whole black pepper and cinnamon in the pan. Once the roasted smell of black pepper is removed, take it out in a plate.

Now roast and remove the whole red chillies till they become dark colored.

Now roast cumin until it smells good. It does not have to be roasted as much as it gets.

Now take mustard in the pan and roast till it crackles.

Roast the hard leaves till they become very crisp. There should not be any slight wetness in it. If even a little bit of wetness will remain, then the spice powder will not remain fresh for long.

Now take out the fenugreek seeds in a plate and roast till they become light golden.

Now turn off the flame. And put coconut powder in the pan.

Stir it continuously till it turns golden and take it out in a plate immediately.

Allow all the roasted whole spices to cool completely.

When it is cold, take it in the mixie and add turmeric powder.

Make a fine powder by grinding it.

If necessary, filter it and place it on a plate. It must have heated up a bit while grinding it. So let it cool down and then fill it in the air tight compartment.

This sambar masala powder will be good and fresh for 6-7 months. To remove the spices, always use a clean and dry spoon.