Homemade sambar masala powder is an aromatic mix of spices that is used to flavor sambar. Sambar is a very popular, most popular if I can say, lentil based dish from South India. And sambar masala powder is indispensable for any sambar recipe. There are a variety of sambar recipes in different regions of South India, likewise, the recipe for Sambar Masala Powder also changes. Frankly, I always used to buy readymade spices and never bothered to make spices mix at home. It was only for the blog that I started doing it, and once I started doing it, spices mixes never found a place on my grocery list. I can go on and on talking about why we should use homemade spices but I would like to sum up by just saying that make it once and see the difference.
I must have said it a number of times earlier also. Homemade spices mix is all about mixing the spices in the correct proportions. Another important thing about making the spice mix at home is dry roasting them properly. Dry roasting not only releases the hidden flavors of the spices used but also makes the grinding of spices easier. The sambar masala powder uses whole dry red chilies, whole coriander seeds, arhar dal, and rice along with other spices.
Another homemade masala that you might like is pav bhaji masala powder. Do try it. View the recipe here. One mix that I always have handy is the achaari masala powder; it peps up my chapatis, parathas, and pooris in no time at all. View its recipe here.
1. In a pan add ¼ tsp oil. Add 20 dry whole red chilies.
2. .Roast them on low flame till they puff up. Take out in a plate and let them cool down properly.
3. Next dry roast ½ cup coriander seeds. Dry roast seeds on a low flame.
4. The coriander seeds will darken. Take out in a plate and let them cool down.
5. Next, roast the remaining ingredients under the list of for roasting spices.
6. Roast for a few minutes, arhar dal will become brownish.
7. Take out in a plate and let them cool down.
8. Once the spices come to the room temperature, add them to a grinder jar. Along with that add 1 tsp turmeric powder and 1 tsp asafetida (heeng).
9. Grind into a fine powder.
10. Sieve
11. Store and use. Bon appétit!
PREP TIME 20 minutes
COOK TIME 05 minutes
TOTAL TIME 25 minutes
For roasting spices
Other ingredients
In a pan add ¼ tsp oil. Add 20 dry whole red chilies.
2. Roast them on low flame till they puff up. Take out in a plate and let them cool down properly.
3. Next dry roast ½ cup coriander seeds. Dry roast seeds on a low flame.
4. The coriander seeds will darken. Take out in a plate and let them cool down.
5. Next, add the remaining ingredients to be roasted.
6. Roast for few minutes, till arhar dal becomes brownish.
7. Take out in a plate and let them cool down.
8. Once the spices come to the room temperature, add them to a grinder jar. Along with that add 1 tsp turmeric powder and 1 tsp asafetida (heeng).
9. Grind into a fine powder.
10. Sieve.
11. Store and use. Bon appétit!
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