Masala Sambar | How to make Masala Sambar

By Sudha Sridhar  |  17th Jul 2016  |  
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  • Masala Sambar, How to make Masala Sambar
Masala Sambarby Sudha Sridhar
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Video for key ingredients

  • Sambhar Powder

About Masala Sambar Recipe

This is a fusion dish with spices from both North and South India. An original recipe of my grandmother's a Sunday favourite in our house.

Masala Sambar is a delicious dish which is enjoyed by the people of every age group. The recipe by Sudha Sridhar teaches how to make Masala Sambar step by step in detail. This makes it easy to cook Masala Sambar in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Masala Sambar at home. This amazing and mouthwatering Masala Sambar takes 20 minutes for the preparation and 20 minutes for cooking. The aroma of this Masala Sambar is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Masala Sambar is a good option for you. The flavour of Masala Sambar is palatable and you will enjoy each and every bite of this. Try this Masala Sambar and impress your family and friends.

Masala Sambar

Ingredients to make Masala Sambar

  • shallots (Small sambar onions) - 12 -15
  • cauliflower - 3-4 florets
  • Boiled potato - 1 ( diced)
  • Raw banana - 1 (diced)
  • tamarind pulp - 1/2 - 3/4 cup (as per your taste for sourness)
  • fennel seeds (saunf) - 1tbsp
  • cinnamon stick - 1/2 inch
  • poppy seeds (Khus) - 1/2 tsp
  • Black cardamom - 1
  • coriander seeds (Dhania) - 1 tbsp
  • Split chickpea (chana dal) - 1 tbsp
  • Dry red chillies - 4-6
  • Fresh coconut - 2-3 tbsp
  • Roasted split chickpea (Chutney dal)
  • onion - 1/2 diced ( for the sauce )
  • mustard seeds - 1 tsp
  • curry leaves - a few
  • Asaefotida - 1/2 tsp
  • turmeric powder - 1 tsp
  • oil - 3-4 tbsp
  • salt to taste

How to make Masala Sambar

  1. Dry roast fennel, cinnamon, poppy seeds and black cardamom till they are lightly toasted.
  2. Take 1 tbsp of oil in a wok and fry coriander seeds, split chickpea and dry red chillies till golden.
  3. Parboil the cauliflower florets and raw banana in a microwave on high for about 7 mins.
  4. Take a heavy bottomed pan and add 2-3 tbsp of oil. Once the oil is hot add the mustard seeds and wait for them to splutter. Add the curry leaves and shallots and saute till golden brown.
  5. Add the tamarind pulp, asafoetida and turmeric powder and a little water and let this mixture boil for about 5 -7 mins.
  6. In the meanwhile grind all the roasted and fried spices with raw onion, coconut and chutney dal to a smooth paste.
  7. Add the parboiled veggies and the ground spice paste and adjust with water for consistency. Add salt and bring to a boil.
  8. Serve hot with plain boiled rice.

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