Homemade Sambhar Masala with a touch of the blues

Sambhar MasalaDo you sometimes get the blues, just because? Usually my go to cure for the blues is to sort through and replenish my spice closet. There is something rather magical for me anyway to peruse through and work with spices. The colors, the fragrances and everything in between. And, this week to get me through my shot of the blues, I made Sambhar Masala. For the uninitiated Sambhar masala at its simples is a mesmerizing spice blend with at least 10 to 12 different spices. It is used to make well you guess it – Samhharor taking it a step further to make Sambhar Sadhum.

My Sambhar Masala Story

I think the intensity of the pandemic state of affairs and the lack of progress on certain fronts has been getting to me. One month has probably been enough for me to realize that we are looking at more of a long haul before things get better.  And, this week the snow seems to have hit us in all earnest. And seems like there is some more along the way. All things considered though it has been my kind of snow. Soft fluffy cotton wool like flakes that make all things spicy seem like a weighted blanket. Cozy and comforting. Satisfying and inviting.

Sambhar Masala

And, to make good dishes you need good spices.  One of my favorite spice blends is Sambhar Masala. Like most blends that I use, I like to make my own Sambhar Masala. And by the way if you are interested in getting custom made home ground spices, check out my Etsy shop.

And, like all spice blends, there are many recipes for a particular blend. My sambhar masala recipe is something that I cannot even remember how it came my way. But, with tweaks and turns and adaptations it is what fuels and makes my sambhar pot simmer. I will mention that it is on the milder side.  So, you might want to notch up the number of dried red chilies if you are making this.

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Homemade Sambhar Masala with a touch of the blues

Prep Time: 15 minutes

Yield: 3/4 cup

Homemade Sambhar Masala with a touch of the blues

A simple and flavorful take on samhar masala.

Ingredients

  • 1/4 cup curry leaves (about 4 to 5 sprigs)
  • 8 to 10 dried red chilies
  • 2 tablespoons channa dal
  • 1/4 cup coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoon fenugreek seeds
  • 1 tablespoon black mustard seeds
  • 1 large cinnamon stick broken into smaller pieces
  • 1 tablespoon rice flour

Instructions

  1. In a small to medium skillet add the curry leaves, dried red chilies, channa dal, coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds and cinnamon stick and roast for about 3 to 4 minutes until the spices are fragrant and darkent slightly.
  2. Grind to a smooth powder.
  3. Stir in the rice flour and turmeric and store and use as needed.
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