Member #610488's Note:
This spice mixture is used in southern Indian cooking to season vegetable and lentil combination, braised dishes and spicy broths.
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- 10 small dried chilies
- 6 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 teaspoons black peppercorns
- 2 teaspoons fenugreek seeds
- 2 teaspoons Urad Dal (white split gram beans)
- 2 teaspoons channa dal (yellow split peas)
- 2 teaspoons mung dal (yellow mung beans)
- 1 1/2 tablespoons ground turmeric
- 1Deseed the chilies and take off any stalks.
- 2Heat a frying pan and add the first five ingredients.
- 3Toss together over a medium heat until they give off a rich aroma then empty into a bowl.
- 4Repeat the process with the beans, toasting them without burning them.
- 5Mix the spices and the beans together and grind to a fine powder in a grinder. Stir in the turmeric.
- 6Use immediately or store in an airtight jar away from light for no longer than 1 month.
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Nutritional Facts for South Indian Sambaar Spice Mixture
Serving Size: 1 (93 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 42.2
- Calories from Fat 13
- Total Fat 1.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 6.6 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 3.6 g
- Sugars 0.5 g
- Protein 2.0 g