South Indian Homemade Sambar Masala Recipe For Your Kitchen Stock

By Garima Johar May 18, 2024

[{"selector":"#anim-e8619ab0-827f-44c7-9325-e5cd6f55f26f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.536764448217098%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-539289d1-284e-458d-a4fb-f2b22b092c80","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-0cab0deb-0fac-4091-811c-afd99f93794a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Sambar masala is the soul of every South Indian dish. To avoid the store-bought masalas filled with alien ingredients and preservatives, you can make sambar masala at home using this easy recipe.

Ingredients

[{"selector":"#anim-5d7bd302-b35a-4cdc-9a06-78bfa17ac86a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-8.200000081104378%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-78c370e7-ac31-42b1-9ae7-364918ccb0b3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d666122e-f9ea-41ef-89ee-a3ccb98894e5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0413c187-72aa-42b2-924d-5ac37f4f99d6","keyframes":{"transform":["translate3d(0px, 249.55813%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 125 grams - coriander seeds 125 grams - dry red chilli 100 grams - toor dal 50 grams - channa dal 25 grams - pepper 25 grams - raw turmeric 12 grams - dry methi

Step 1

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Step 2

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Step 3

[{"selector":"#anim-b98bc3fd-720e-4b28-ad04-9b537d3ac343 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d9101fa6-c860-473d-9a60-7baae325c896","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f6674eea-3557-45b8-b14f-9ca4ab783f97","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b95956df-41ff-4db1-a1f8-10c89ffcdfbe","keyframes":{"transform":["translate3d(0px, 321.44254%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] After a day, grind the mixture to get fine powder.

Step 4

[{"selector":"#anim-cc2b9802-465b-4cd7-a2fd-5e76fede0d6c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c52e62ef-6789-4460-ba28-33a0bf46b883","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-678d01fd-f911-4611-92b4-7fff535ff18e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-75567a9b-6686-4e68-b7d1-124dab1dead5","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Transfer the sambar masala into an air-tight container and store it.

[{"selector":"#anim-7920bd6d-2b40-489c-be67-6fda997b885c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More