Sambar Masala

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  • Dhane (Coriander Seeds) – 50 gm
  • Bedgi Mirchi (Dry red chilly) – 10 gm
  • Jeera (Cumin seeds) – 5 gm
  • Urad Dal (Split black lentils) – 10 gm
  • Harbara Dal (Bengal gram) whole – 10 gm
  • Kali Miri (Black pepper corn) – 2-3 gm
  • Methi (Fenugreek seeds) – 1 tspn
  • Hing (Asafoetida) – 1 tspn
  • Mohoree (Musturd seeds) – 10 gm


  1. Keep a small pan (Kadhai) on medium flame.
  2. Put 2 drops of oil (if needed) and roast all the spices one by one.
  3. CheckĀ  the colour of spices; it is ready when it turns slightly brown.
  4. Now keep it aside for cooling.
  5. Grind all the spices together in a mixer grinder to make a fine powder.
  6. You can make this masala freshly also to give your Sambar a nice aroma.

If you are preparing it in a big amount then preserve it in a air tight (glass) jar.

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