It is always easy to cook vegetable sambar if instant masala is ready in hand. So here is the easy way of preparing the masala just by gathering the spices, roasting and churning in the mixer jar and ready!!! I got this recipe from a madhwa brahmin friend and it is very aromatic.
Here goes the recipe
Cuisine: South Indian
Preparation time: 10 mins
Cooking time: 15 mins
Serves: ≈ 500 gm of masala is obtained.
Red chilies or byadagi- 1 cup
Coriander seeds – 1 cup
Jeera or cumin – ¾ cup
Menthya or methi seeds – ½ cup
Mustard seeds – ½ cup
Black pepper – ¼ cup
Urd dal – ½ cup
Channa dal – ½ cup
Cinnamon sticks – 2-3 nos
- Heat a pan, dry roasts the listed ingredients individually on medium low flame until a nice aroma persists and they slightly change in colour.
- Keep them on tissue paper and cool them completely.
- Take a dry mixer jar; add the cooled sambar masala ingredients and powder it completely into fine texture.
- Cool this and store in air tight container.
The quantity of individual ingredients can be reduced by carefully keeping the proportions of ingredients constant.
For long duration storage, it is always better to use water free or dry mixer jar and store in air tight container only after it cools down.
Make sure all the ingredients are fresh, clean and in dry conditions.
Individually one after the other the masala ingredients should be roasted as each one differs in their roasting time.
The red chili quantity can be adjusted according to individual taste buds