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–+ g (14oz)

Sambar Masala I

Print Recipe
Prep Time 30 minutes
Course Spice Mixtures and Pastes
Cuisine Tamil Nadu
Servings 400 g (14oz)
Calories 3 kcal

Equipment

  • Frying Pan / Skillet
  • Mortar and Pestle
  • Spice Grinder
  • Airtight Container

Ingredients
  

  • 125 g Coriander seeds (1½ cups)
  • 4 tablespoons Cumin seeds
  • 1½ tablespoons Fenugreek seeds
  • 1½ tablespoons Black Peppercorns
  • 1½ tablespoons Mustard seeds
  • 2 teaspoons Poppy seeds ground
  • 2 Cinnamon sticks
  • 1/2 cup Curry leaves
  • 2 teaspoons Chana dal rinsed and drained
  • 2 teaspoons Arhar or Toor (toover) dal rinsed and drained
  • 1 tablespoon Vegetable oil
  • 2 cups Red Chilli Dried
  • 2 teaspoons Turmeric Ground

Instructions
 

  • Dry-roast each ingredient individually, except the oil, dried red chilli and turmeric, in a dry frying pan (skillet) over medium heat for a few moments.
  • Until the spices and the curry leaves are fragrant and the dals are golden.
  • Add the oil to the pan and heat through.
  • Add the dried red chillies and stir-fry for about 1 minute, or until fragrant.
  • Mix all the ingredients together in a mortar and pound with a pestle.
  • Alternatively, grind in a spice grinder, to make a fine powder.
  • Store in an airtight container and use as required.

Nutrition

Serving: 400gSodium: 1mgCalcium: 6mgVitamin C: 13mgVitamin A: 31IUSugar: 1gFiber: 1gPotassium: 9mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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