Sambhar Masala

I use these spices quite often, particularly for upma and for korma.


These are generally South Indian spices and season lentils quite nicely



1 tsp mustard seeds

1.5 tsp cumin seeds

2 tsp fenugreek seeds

6 whole dry red chillies

18 dried curry leaves

1/2 tsp asafoetida

1/2 tsp turmeric powder

1 tsp coriander powder


1) Dry roast all of the seeds, and chillies. You can add more chillies if you like the heat

2) Add curry leaves, asafoetida, coriander powder and tumeric powder

3) Cool the spices down and then grind them (dry)


Stores for roughly 3 months.

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