The Kannadiga style Sambar Masala will make one of the best sambars that you would have ever made. It is made by roasting lentils, dried whole red chilies, fenugreek seeds, and coriander seeds. Janhavi is the kitchen queen behind this The Kannadiga style Sambar Masala. She suggests that “sprinkle it on Kande Poha for a magical flavor”
When we think of southern India, the first thing that comes to our mind is their ever tasty Sambar-dosa or Idli Sambar. Sambar doesn’t need any introduction. It is apparently the most famous Indian food worldwide. To our surprise, it tastes different in each state. Isn’t it interesting? No doubt it is the King of Curries. Read more at Sambar: The King of Curries
In the Sambar masala, the daals and spices are roasted to make the masala aromatic. In Karnataka cuisine, they use cinnamon in the masala. They use jaggery and sometimes fresh coconut in their sambar too.
One of our clients says “I am not much of a cook but bought this mix on the recommendation. Very surprisingly a non-cook could also manage authentic flavor courtesy the Masala! I have now kept a backup stock of this masala so that I never run out of it!”
Sambar Masala Recipe- https://www.cookwithmanali.com/sambar/
- Bengal gram
- Urad daal
- Corriander seeds
- Guntur chilli
- Byadgi chilli
- Curry leaves
- It is a preservative-free masala & does not contain any added flavor.
- Shelf Life is 12 months from the date of manufacture.
- Refrigeration is recommended.
- Made in small batches in Janhavi’s Kitchen.