Monday, 20 October 2008

Sambar Masala

This is my mother’s sambhar masala. I try out new masalas that I get from my friends but I seem to always come back to this one. Please note that the dagadphool is not star aniseed which has a pungent aroma, this is more like black and white stands, smells mild.


1/4 cup dhania(coriander seeds)

1 1/2 tbsps chanadal

1 1/2 tsps urid dal

1/4 tsp hing (asafoetida)

1 1/2 tsps jeera

8 seeds methi(fenugreek)

1/4 cup dry grated coconut

8 byadgi red chillies (you can use any kind but then adjust the number for pungent you need)

3 sticks of dalchini (cinnamon) 1 inch each

dagadfool 1 tbsp (optional)


1) Roast grated coconut

2) Roast dhania and red chillies with a liitle oil

3) Roast rest of the ingredients individually with a liitle oil

4) Cool and dry grind

PS Roast on low flame till you get a fragrance.

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