My version of making fresh homemade Sambaar Masala Powder is a simple task which takes around 30 minutes from start to finish, and One batch of Sambaar Masala Powder stored in air tight container can last up to at least 3 months. This Sambaar Masala Powder is very aromatic and flavourful. This Sambaar Masala Powder is used in Indian cuisine, added to the popular South Indian Lentil and Vegetable Stew (Sambaar).
Please watch my video for complete recipe of Sambaar Masala Powder. Detailed recipe is also written below.
- Urad Dal (White Lentil) – 4 tbs
- Hing (Asafetida) powder – 1 tsp
- Haldi (Turmeric) powder – 1 tsp
- Chana Dal (Bengal Gram) – 4 tbs
- Rai (Mustard Seeds) – 2 tbs
- Kaali Miri (Black Pepper) seeds – 2 tbs
- Tur (Pigeon Lentil) Dal – 4 tbs
- Jeera (Cumin) seeds – 2 tbs
- Lawang (Cloves) – one and half tbs
- Dhaniya (Coriander) seeds – 5 tbs
- Chakri Phool (Star Anise) – One and a half.
- Methi (Fenugreek) seeds – 2 tbs
- Soaf (Fennel) seeds – 2 tbs
- Dal Chinni (Cinnamon Stick) – One and a half inch.
- Dried Kashmiri Red Chili – 15
- Khopra (Dried Coconut) – 3 tbs
- Kadipatta (Curry Leaves) – 20 leaves.
- Take a frying pan. Heat it up.
- Dry Roast all ingredients ONE BY ONE on slow to medium flame. Keep stirring it and prevent them from burning. Remove it in a large bowl after dry roasted.
- Add Haldi powder and Asafetida powder into the bowl along with dry roasted spices. Mix them well. Allow it cool down completely before you grind them in to a fine powder.
- Roast the Kadipatta until they are dry and crispy (all moisture should be gone while roasting).
- Take a mixer grinder and transfer all the roasted ingredients into the mixer grinder jar. Grind them into a fine powder.
- Home made Sambaar Masala Powder is ready.
- Store this Sambaar Masala Powder in a tight shut container and use it as and when required. This Sambaar Masala Powder will remain good for at least 3 months.
- This Sambaar Masala Powder is used to cook south Indian dish called SAMBAAR (Lentil and vegetable stew).
- Happy Eating.