Authentic Sambar Masala


  • 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

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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