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INSTANT SAMBAR PREMIX POWDER

Make Authentic Sambar Instantly with This Premix

Enjoy the taste of traditional South Indian sambhar without spending hours in the kitchen. This homemade sambar premix is a quick, flavor-packed blend of roasted dals, spices, tamarind, and curry leaves. Just add it to boiling vegetables for instant sambhar anytime. Perfect for busy mornings or tiffin prep, this mix stores well in the fridge for months, ensuring you always have sambhar on hand.


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Traditional South Indian sambhar spice blend made with roasted lentils, tamarind, and curry leaves for quick sambhar preparation.¯


Sambhar Secrets Your Spice Box Won’t Tell You

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Roast the lentils and spices separately to avoid burning and ensure uniform texture. Always cool ingredients before grinding to prevent moisture. Use deseeded dry tamarind to avoid clumping. Store in a moisture-free, airtight container and refrigerate to extend shelf life. For a richer sambhar, add a tsp of ghee while boiling. This mix is perfect for travel, hostel use, or quick tiffin sambhar.

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     Step-by-Step Recipe : one mix to rule them all​

INGREDIENTS

Dry Roast Separately:

  • 1 cup toor dal
  • ½ cup masoor dal
  • ¼ cup rice

Dry Roast Together:

  • 1 tbsp fenugreek seeds
  • 3 tbsp cumin seeds
  • ½ cup coriander seeds
  • ½ cup curry leaves
  • 10 dry red chillies
  • 1 tbsp black pepper
  • 2 tbsp saunf (fennel seeds)
  • ½ tbsp cloves
  • ¼ cup tamarind (deseeded)
  • ¼ cup dry coconut (grated or chopped)

Add After Roasting:

  • 2 tbsp turmeric powder
  • ¼ cup Kashmiri red chilli powder
  • Salt to taste

   

​Instant sambhar premix made with toor dal, masoor dal, spices, and dry coconut — easy, homemade solution for quick meals.

PREPARATION STEPS

  • Dry roast toor dal, masoor dal, and rice separately until golden and aromatic. Set aside to cool.
  • In the same pan, dry roast all the other ingredients listed under "Dry Roast Together" on low heat until crisp and fragrant. Let this cool for 30 minutes.
  • Combine all roasted ingredients and grind into a fine powder.
  • Add turmeric powder, red chilli powder, and salt, then grind briefly again to combine everything well.
  • Store the powder in an airtight container. Refrigerate for longer shelf life — stays fresh for 4 to 5 months.


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