Category: Spices
Cuisine: Indian, South Indian
Yields:
1 Serving
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
Sambar is an wholesome stew popularly served along with idli, dosa and rice in South India. Any South Indian meal is not complete without a sambar. Here is a homemade recipe for making the sambar powder. This spice blend can be stored in the refrigerator for upto 4 months. Use as and when as needed. Making this sambar powder at home will take your sambar to a deliciously different level. There is nothing wrong with using store bought sambar powders in a pinch but if you have some extra time, this is well worth the effort 🙂
Ingredients
Instructions
-
Dry roast the tuvar, chana & urad dals in a pan for a couple of minutes. Take it out to cool on a dish. Then add the coriander seeds & rest of the spices and roast in the same pan for a couple of minutes, stirring constantly, making sure the ingredients don't burn. Finally roast the curry leaves & asafoetida for about 30 to 40 seconds.
- Cool everything for a few minutes & then dry grind it all into a fine powder in a spice or coffee grinder.
- Store in an airtight container. This masala keeps stores well. Use as & when needed.