Easy To Prepare Sambar Masala & Chutney Pudi Recipe

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Sambar is served with idli, dosa, utapam, vada etc as a side dish.It is the staple food of South-India. You can make sambar with many various vegetables and spices. The most important ingredient in sambar is the sambar masala. We often get confused as to which brand of sambar masala to buy which will give it an authentic taste. We advise, you prepare it at home.

Similarly, there is nothing like preparing your own chutney pudi at home. Chutney pudi is actually the chutney powder which is often served with dosas and idlis in the South. This spicy and yummy chutney pudi tastes best when prepared fresh at home.

So, today we will take a break from normal dishes and teach you how to prepare sambar masala and chutney pudi at home. Take a look.

Recipe For Sambar Masala

All you need

• Dhaniya (coriander) seeds- 1 cup
• Mustard seeds- 1tsp
• Jeera (cumin) seeds- 2tsp
• Methi (fenugreek) seeds- 2tsp
• Dry red chillies- 10-12
• Dried curry leaves- 20
• Hing (asafoetida)- 3/4 tsp
• Turmeric powder- 1/2 tsp

Procedure
1. Heat a pan and dry roast the coriander seeds for 2 minutes. Then transfer it to a plate.
2. In the same pan, take mustard seeds, jeera seeds, methi seeds, dry red chillies and dry roast for 2-3 minutes.
3. Once done, switch off the flame and allow all the ingredients to cool down.
4. Now grind all the dry roasted ingredients together with dried curry leaves, hing and turmeric powder in grinder into fine powder.
5. Store the sambar masala in an airtight jar.

Recipe Fpr Chutney Pudi

All you need

• Chana dal- 1 cup
• Urad dal- 1/2 cup
• Dried coconut- 1/2 cup (shredded)
• Dry red chillies- 20
• Curry leaves- 20
• Salt- as per taste
• Jaggery- 1tbsp
• Tamarind pulp- 1tbsp
• Hing- a pinch
• Oil- 2tbsp
• Mustard seeds- 1tsp

Procedure
1. Heat a pan and dry roast the chana dal till it turns golden brown. Once done, transfer it to a plate.
2. In the same pan, dry roast urad dal till it turns golden brown. Once done, transfer it to a plate.
3. Heat oil the pan and add mustard seeds, hing and curry leaves. Allow it to splutter.
4. Add the dry red chillies and saute for 3-4 minutes.
5. Then add dried coconut and fry for a few minutes.
6. Add the urad dal and chana dal in it and mix well.
7. Now add the salt, jaggery and tamarind pulp. Mix well and switch off the flame.
8. Once the ingredients cool down, grind into a fine powder in a mixer.

Tip
Don't prepare large quantities of these masalas as they lose flavour over time.