Sambar powder is a flavorful South Indian style coarse textured spices
powder, prepared by pounding various type of basic Indian spices together. Sambar can
be had with rice as a South Indian does it almost every day, or with Idlis, Wadas & Dosa
- CAYENNE PEPPER
- CORIANDER SEEDS
- CUMIN SEEDS
- MUSTARD SEEDS
- PEPPER CORN
- FENUGREEK SEED
- BLACK GRAM
- BENGAL GRAM
- YELLOW LENTILS
- CURRY LEAVES
- BAY LEAF
- RAW MANGO POWDER
Even in South India Sambar is prepared differently from region to region. This blend of
Nani’s Natural Sambar Masala is suited to all the various Sambar preparation.
- 1 Cup Tuver dal * ½ Cup chopped tomatoes
- 2 Tsp Mustard seeds * 8 Small shallots (Madras onion)
- 1 Tsp Asafetida * 2 Drum sticks (Cut into 3” pieces)
- 1 Tsp Fenugreek seeds * ½ Cup Bottle gourd (Dudhi/Lauki) cubes
- 2 Tsp Turmeric powder * 7 to 8 Curry leaves
- 1 Tbs Ginger- garlic paste * 2 Tbs Nani’s Natural Sambar Masala
- Salt to taste * 2 Tbs finally chopped coriander leaves
- Wash Tuver dal thoroughly and drain.
- Heat 3 cups of water. Add this hot water to washed tuver dal and cook this in the pressure cooker for 4 -whistle on medium flame. Allow to rest cool.
- Before opening the lid of cooker allow the steam to escape.
- Blend the dal using a hand blender till it is smooth. Keep aside.
- Heat the oil in deep pan, add fenugreek seeds, mustard seeds, asafetida and sauté this for ½ minute and add curry leaves.
- Add Shallots, Ginger-Chili paste, Tomatoes, Drumstick, Bottle gourd, Salt, Nani’s Natural Sambar Masala and mix well. Sauté this for 2-3 minutes.
- Add churned dal to this with 1 ½ cup of water and boil it on medium flame for at least 10 to 12 minutes while stirring occasionally. While cooking this cover the pan with lid. Pour some water over the lid.
- Add chopped coriander, mix well and cook for another 5 to 7 minutes.
- Serve hot with Idli, Dosa or Steam Rice.