Ingredients

• 60g coriander seeds
• 30g dried red chillies
• 30g kashmiri dried red chilli
• 1 tablespoon fenugreek seeds/methi dana
• 3 teaspoons chana dal
• 3 teaspoons urad dal
• 3 teaspoons tuar/arhar dal
• 2 teaspoons rice
• 1 tablespoon black pepper corns
• 10-12 curry leaves
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon asafoetida/ heeng

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. On medium heat dry roast all the ingredients separately for 2-3 minutes.
2. Let them cool down for 5 minutes.
3. Now grind them in a mixer grinder until it forms into a smooth powder.
4. Sambar masala is ready, you can store it for upto a month in an airtight container.

Recipe Notes

• Dry roast the curry leaves until crisp, there shouldn’t be any moisture left in them.

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