The true taste of sambar lies in this secret spice mix! 🌶️✨ Once you try it, you'll forget store-bought masalas! 😍🔥 This homemade masala is packed with authentic flavors and is sure to elevate your sambar to the next level. Perfect for those who love experimenting with traditional recipes and...

Homemade Sambar Masala recipe
Prep Time
10min
Cook Time
5min
Total Time
15min

Ingredients

10 Servings
(1 serving = 1 batch of spice mix)

Spices and Lentils

  • Chana Dal (Split Bengal Gram)
    Chana Dal (Split Bengal Gram)
    1tbsp
  • Urad Dal (Split Black Gram)
    Urad Dal (Split Black Gram)
    1tbsp
  • Toor Dal (Split Pigeon Peas)
    Toor Dal (Split Pigeon Peas)
    1tbsp
  • Cumin Seeds
    Cumin Seeds
    1tsp
  • Fenugreek Seeds
    Fenugreek Seeds
    1tsp
  • Black Peppercorns
    Black Peppercorns
    15piece
  • Mustard Seeds
    Mustard Seeds
    1tsp
  • Dried Red Chillies
    Dried Red Chillies
    10piece
  • Coriander Seeds
    Coriander Seeds
    1tbsp
  • Ajwain (Carom Seeds)
    Ajwain (Carom Seeds)
    1tsp
  • Laung (Cloves)
    Laung (Cloves)
    5piece
  • Saunf (Fennel Seeds)
    Saunf (Fennel Seeds)
    1tsp
  • Hing (Asafoetida)
    Hing (Asafoetida)
    1/4tsp
  • Haldi (Turmeric Powder)
    Haldi (Turmeric Powder)
    1/4tsp
  • Black Salt
    Black Salt
    1/4tsp
  • Salt
    Salt
    1/4tsp

Optional Ingredients

  • APC Curry Leaves
    APC Curry Leaves
  • APC Dalchini (Cinnamon)
    APC Dalchini (Cinnamon)

How to make Homemade Sambar Masala

Preparing the Spice Mix

  1. Step 1

    Heat a pan over medium flame. Dry roast chana dal, urad dal, and toor dal together until they turn golden and release a nutty aroma. Stir continuously to prevent burning.

  2. Step 2

    Once the lentils begin to change color, add cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, red chillies, and curry leaves. Continue roasting everything until the curry leaves are crisp and the spices are aromatic.

  3. Step 3

    Set aside.

  4. Step 4

    In the same pan, add coriander seeds, ajwain, cinnamon, cloves, and fennel seeds. Dry roast this mixture until slightly browned and fragrant. Remove from heat.

  5. Step 5

    Let the roasted ingredients cool completely. Then transfer them to a mixer or spice grinder. Add hing (asafoetida), turmeric powder, black salt, and regular salt.

  6. Step 6

    Pulse the mixture until you get a coarse, slightly gritty powder. Do not grind it too fine.

Nutrition (per serving)

Calories

10.8kcal (0.54%)

Protein

0.5g (1.02%)

Carbs

1.5g (0.53%)

Sugars

0.1g (0.16%)

Healthy Fat

0.2g

Unhealthy Fat

0.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure all ingredients are roasted on low heat to prevent burning and to enhance their flavors.

  2. Cool the roasted ingredients completely before grinding to avoid clumping.

  3. Store the spice mix in an airtight container to preserve its freshness and aroma for longer.

  4. Use this masala in your sambar for an authentic and flavorful taste.

FAQS

  1. Can I use this masala for other dishes?

    Yes, this masala can be used in other South Indian dishes like rasam or vegetable curries for added flavor.

  2. How long can I store this spice mix?

    You can store this spice mix in an airtight container for up to 3 months in a cool, dry place.

  3. Can I skip any ingredient?

    While each ingredient contributes to the flavor, you can skip optional ones like Curry Leaves or Dalchini based on availability.

  4. Is this masala spicy?

    Yes, it has a moderate level of spice due to the dried red chillies and black peppercorns. Adjust the quantity of chillies to suit your taste.

  5. Can I make this masala in bulk?

    Absolutely! You can double or triple the quantities to make a larger batch and store it for future use.

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Abhishek Boke

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