Sambar Powder Recipe Card
Homemade Sambar masala powder made with best roasted spices and lentils. It will makes sambar so tasty. Fragrance of this sambar masala is awesome. Easy to make.
Equipments
1 Pan (Non-Stick)
Ingredients
- ½ cup Coriander seeds/40grams coriander seeds
- 2 tablespoons Cumin seeds
- 16-18 Dry Chilies
- 1½ teaspoon Fenugreek seeds (methi seeds)
- 1 tablespoon Black Pepper
- 2 tablespoon Chana Dal (split husked bengal gram)
- 1 tablespoon Urad Dal (split husked black gram)
- ⅓ cup Curry leaves
- ½ tablespoon Mustard seeds
- ½ tablespoon Asafoetida (hing)
- ½ tablespoon Turmeric powder
Instructions
- Heat a dry skillet or pan over low heat, add ½ cup coriander seeds and roast them for a few time.2. After roast for sometime, transfer coriander seeds to a plate and kept it aside.3. Now add 2 tablespoons cumin seeds and roast it on same pan for sometime.4. Append 2 tablespoons chana dal and roast it.5. Make sure that dal should roast very carefully as it will burn if we give some extra time.6. Put 1 tablespoon black peppercorns in pan and give sometime to get roast.7. Now add 1 tablespoon urad dal for roast.8. Again make sure that roast this dal also very carefully.9. Append 16-18 dried red chilies into the pan for roasting.10. Add ⅓ cup curry leaves and roast it until it turn aromatic.11. Be careful not to burn them.12. Now put ½ tablespoon mustard seeds in the pan.13. Last but not the least add ½ tablespoon asafoetida to get roast. 14. Remove the pan from heat and collect all the roasted spices in one plate and let them cool down.15. Afterwards transfer the spices in a medium-sized bowl andappend ½ tablespoon turmeric powder.16. Once cooled, transfer the roasted spices to a spice grinder or mortar and pestle. Make sure that finely grinding should be done. Grind the spices into a fine powder. You can sieve the powder to remove any coarse particles for a smoother texture.17. Transfer the sambar masala powder to an airtight container and store it in a cool, dry place.Your Sambar Masala Powder is ready
Video
Notes
- Homemade sambar masala allows you to have control over the flavors and freshness of the spices used. It can be customized to suit your taste preferences.
- Ensure that all the spices used in the sambar masala are fresh and of high quality for the best results.
- Roasting the spices before grinding enhances their flavors and aromas.
- Allow the roasted spices to cool completely before grinding to avoid moisture buildup.
- Store sambar masala in airtight containers in a cool, dark, and dry place to maintain its freshness and potency.
- Label the container with the name and date of preparation for easy identification and to track its freshness.
- Use clean, dry utensils when handling sambar masala to prevent contamination.
- Check the sambar masala periodically for any signs of spoilage, such as clumping or off odors, and discard if necessary.
- Adjust the spice levels in the sambar masala according to your preference by increasing or decreasing the quantity of hot spices.
- Homemade sambar masala can be used not only in sambar but also in various other dishes to add a South Indian flavor.
- While homemade sambar masala can last for several months, it's recommended to use it within 6 to 8 months for the best flavor.
Nutrition Facts
Sambar Powder Recipe Card
Amount per Serving
Calories
13
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1
mg
0
%
Potassium
30
mg
1
%
Carbohydrates
2
g
1
%
Sugar
1
g
1
%
Fiber
1
g
4
%
Protein
1
g
2
%
Vitamin A
208
IU
4
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
45
mg
225
%
Vitamin B6
1
mg
50
%
Vitamin C
79
mg
96
%
Vitamin E
1
mg
7
%
Vitamin K
1
µg
1
%
Calcium
30
mg
3
%
Vitamin B9 (Folate)
464
µg
116
%
Iron
1
mg
6
%
Magnesium
7
mg
2
%
Phosphorus
9
mg
1
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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