Sambar Masala Powder Recipe: Sambar powder is a flavorful coarse-textured spice powder in the South Indian style. It is crafted by grinding a blend of fundamental Indian spices like coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon, dry coconut, and chana dal. In South India, this powder is incorporated into various sambar preparations, complementing the taste of vegetables and lentils.
Ingredients:
Sambar Masala Powder Recipe
- 1 cup Coriander Seeds
- 2 strings Curry Leaves
- 1/4 cup Chana Dal
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Mustard Seeds
- 2 tablespoons Cumin Seeds
- 2 teaspoons Black Peppercorns
- 3-4 pieces of Cinnamon
- 1 cup Dry Red Chilies
- 4 tablespoons grated Dry Coconut
- 1 teaspoon Turmeric Powder
Directions:
Sambar Masala Powder Recipe
- Take all the ingredients individually in bowls or on a large plate.
- Roast coriander seeds and curry leaves in a pan (kadai) over low flame until a delightful aroma emerges or coriander seeds become slightly light brown. Transfer them to a plate.
- Roast chana dal in the same pan until it turns slightly light brown. Transfer it to the same plate.
- Add mustard seeds and fenugreek seeds to the pan, roasting until they become slightly dark in color or emit a pleasing aroma. Transfer to the plate.
- Roast cumin seeds, black peppercorns, and cinnamon in the same pan for 30-40 seconds and transfer to the plate.
- Roast dry red chilies for 20-30 seconds and transfer to the plate.
- Roast grated dry coconut until light brown and transfer to the plate.
- Allow them to cool at room temperature for 7-8 minutes, then transfer to a grinder jar. Add turmeric powder and grind to a slightly coarse texture.
- Store in an airtight container for 4-5 months.
Tips and Variations:
Sambar Masala Powder Recipe
- Add 1 tablespoon of the powder when making sambar for three persons.
- Roast all ingredients in a heavy-based pan over low flame to prevent burning.
- Adjust the quantity of dry red chilies based on your spice preference.
- Sun dry all ingredients separately for a minimum of 2 hours (excluding turmeric powder) to extend the shelf life of the Sambar Masala Powder.
- You can add salt while grinding, but exercise caution as sambar already contains salt.
Taste: Spicy
Serving Ideas: Ideal for preparing a variety of delectable sambars with vegetables.
Conclusion:
In summary, homemade Sambar Masala Powder Recipe adds delightful flavor to sambar with the right blend of spices. Proper roasting, storage and seasoning allows you to customize the taste and spice level.
FAQs
about Sambar Masala Powder Recipe
What is the shelf life of homemade Sambar Masala Powder?
Homemade Sambar Masala Powder will stay fresh for 4-5 months when stored in an airtight container in a cool, dry place. Proper storage helps retain the aroma and flavor.
How much Sambar Masala Powder should I use for 3 people?
Use around 1 tablespoon of homemade Sambar Masala Powder when cooking sambar for 3 people. Adjust to taste based on your preference for spiciness.
Should I add salt while grinding the spices?
Avoid adding salt while grinding the spices to prevent over-salting the final dish. Add required salt while cooking the sambar.
How do I prevent burning while roasting spices?
Roast the spices in a heavy pan over low heat to ensure even roasting without burning. This retains the flavors.
How can I reduce the spiciness of Sambar Masala Powder?
Control the amount of red chilies based on your spice tolerance. Reduce the chili quantity to dial down the heat and suit your preference.
