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Sambar Masala Recipes
Methia no Masala is a tongue tickling Gujarati spice powder with the dominant flavour of mustard seeds and fenugreek seeds. The process of powdering each spice separately and mixing is very important to get the right mouth feel. The powdered spice mix which
Koro Sambar, Methia No Masala, Recipe In Hindi
Grind all spices individually except asafoetida. Mix and place in a large tray. Make a well in the centre and place asafoetida in it. Pour boiling oil on top and crush it completely with a wooden spoon. Mix well and cool. Store in an airtight glass jar.
Mix together fenugreek mustard turmeric asafoetida and salt. Add to hot oil and roast. When roasted remove from fire and add chilli powder. Mix well and use as required.
Sambar Masala For Parsi Dishes
1. Wash the lady fingers. Top and tail them. Cut into one inch pieces. Apply salt and set aside. 2. Place the chopped onions in a vessel alongwith half a cup of oil. Cook over a medium flame till pale brown in colour. Toss in all the spices and the coconut and
Sambhariya Bheeda ( Lady Fingers Cooked In Sambar Masala )
Dry roast the ingredients and grind them fine in a dry grinder. While this masala keeps good for long it is best used when Fresh.