Meal Prep · Indian
Sambar Masala
Craft your own aromatic, authentic South Indian spice blend at home.
Ingredients
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Step-by-step- Heat a dry pan over medium-low heat. Add coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, cinnamon, and cloves. Dry roast, stirring constantly, until aromatic and the dals turn light golden brown (about 5-7 minutes). Be careful not to burn them.
- In the same pan, add a pinch of oil (if using fresh curry leaves, add them now to crisp up). Add dried red chilies and curry leaves (if dried). Roast until chilies are slightly darker and fragrant, and curry leaves are crisp (1-2 minutes).
- Remove all roasted ingredients from the pan and spread them on a plate to cool completely. This is crucial for a fine powder.
- Once cooled, transfer the roasted spices to a spice grinder or a powerful blender. Add asafoetida and turmeric powder.
- Grind to a fine powder. Sieve the powder if desired for a finer texture, and re-grind any coarse bits.
- Store the freshly ground Sambar Masala in an airtight container.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 25 kcal |
| Protein | 1 g |
| Fat | 1 g |
| Carbohydrates | 3 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Airtight Container (Pantry) 6-12 months
Store in a cool, dark, and dry place, away from direct sunlight and moisture, to maintain maximum potency and flavor. Ensure the container is completely sealed.
Refrigerator Not recommended
Humidity in the fridge can introduce moisture, causing the powder to clump and potentially reducing its shelf life. Best kept dry.
Freezer Not recommended
Freezing is generally not necessary for dry spice blends and can introduce moisture. It may not significantly extend the shelf life compared to proper pantry storage.
Chef’s Corner
- Always dry roast spices on low to medium-low heat to prevent burning and ensure even toasting, which brings out their maximum aroma.
- Allow spices to cool completely before grinding; grinding warm spices can lead to clumping and a less fine powder.
- For best flavor, use whole spices and grind them fresh. Pre-ground spices lose their potency much faster.
- Adjust the number of dried red chilies to control the spice level according to your preference.
- To make Sambar, typically use 1.5 – 2 tablespoons of this masala per cup of cooked dal.
