To make homemade sambar masala, start by roasting whole spices like coriander, cumin, mustard, fenugreek, black peppercorns, dried red chilies, chana dal, and urad dal in a skillet. Optionally, add coconut during the last minutes of roasting for extra flavor. Once roasted, allow the mixture to cool before grinding it into a fine powder along with turmeric. Store the masala in an airtight jar to keep it fresh. This spice blend is essential for preparing sambar and enhances the flavor of various South Indian dishes. Enjoy your authentic homemade sambar masala in your cooking.
Ingredients
Whole Spices:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dried red chilies (adjust to taste)
- 1-2 tablespoons chana dal (split Bengal gram)
- 1 tablespoon urad dal (split black gram)
- 1 teaspoon turmeric powder
Other Ingredients:
- 1-2 tablespoons coconut (optional, for a unique flavor)
- Salt to taste (optional, but can be added for better flavor)
Equipment Needed
- Heavy skillet or frying pan
- Spice grinder or mortar and pestle
- Airtight jar for storage
Instructions
Step 1: Roast the Whole Spices
- Heat the Pan: Place a heavy skillet over medium heat.
- Add Spices: Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, dried red chilies, chana dal, and urad dal to the pan.
- Roast: Stir the spices continuously for about 5-7 minutes or until they become fragrant and slightly darker in color. Be careful not to burn them, as this will affect the taste of the masala.
Step 2: Add Coconut (Optional)
- Add Coconut: If using coconut, add it to the pan during the last 2 minutes of roasting the spices.
- Toast Lightly: Stir until the coconut is slightly toasted and fragrant. This will add a unique flavor to the sambar masala.
Step 3: Cool the Mixture
- Remove from Heat: Once roasted, transfer the mixture to a plate or a bowl to cool.
- Let It Cool: Allow the spices to cool completely at room temperature. This prevents moisture from getting into the spice grinder.
Step 4: Grind the Masala
- Grind the Spices: Once cooled, transfer the roasted spices to a spice grinder or mortar and pestle.
- Add Turmeric: Add turmeric powder to the grinder.
- Grind to Powder: Grind until you achieve a fine powder. You can adjust the texture according to your preference (slightly coarse or fine).
Step 5: Store the Masala
- Taste and Adjust: If desired, add salt to the ground masala and mix well.
- Transfer to Jar: Store the sambar masala in an airtight jar.
- Cool and Seal: Ensure it's completely cool before sealing to prevent moisture.
Step 6: Use the Sambar Masala
- Cooking: Use the sambar masala in your sambar recipes or any South Indian dishes requiring spice blends.
- Shelf Life: This masala can last for several months if stored in a cool, dry place.
