Indian Temple Style Sambar Masala Paste / How to Make Everyday Masala Paste

How to Make Everyday Masala Paste / Indian Temple Style Sambar Masala Paste

Hello Foodies,

This recipe for Sambar Masala Paste means your favorite Indian Temple Style Sambar(no onion no garlic)dish is never far off. So here, we are not going to eat this Sambar Masala paste, but we are going to use it to make a flavorsome, no onion, no garlic temple style sambar. My moto with making this masala blend is to get food ready to eat in less than 30 minutes.

If you think why I have posted the separate recipe of this masala paste? So guys, because sometimes it's easier to build meals around masala paste, right? So if you already have some veggies, soaked or cooked lentils, or chicken in your fridge, you need to thaw them together with the paste, and your quick dinner will be ready in no time. It's a super versatile and flexible masala paste recipe for your busy weeknights or lazy weekends. These require 10 minutes from start to end, so you can make large quantities when you have time, and it will be like a gift to yourself for those busy days.

Here You Can Find Temple Style Sambar Recipe

YouTube Video:

If you prepare sambar using freshly prepared masala paste, it gives fresh aroma, good taste than sambar made using store-bought sambar masala powder. You can have the prepared sambar with steamed with or brown rice, idli, dosa, batata vada, and even with chapati. It gets all the easier if you have a stock of Sambar Masala Paste ready in your fridge. So try this Masala Paste recipe to quickly prepare a bowl of sambar any time you wish to. Here you can find out how to make Instant Pot Temple Style Sambar using Sambar Masala Paste.

Preparation Time: 5 Minutes; Roasting Spices Time:3-4 minutes.

Each Serving Contains 209 Calories.

Ingredients:

Coriander seeds 1 Tbsp
Cumin seeds 1 Tsp
Kashmiri red chilies 2-3
Byadgi Mirchi 4-5
Salt 1 Tsp
Roasted Chana Dal 1 tbsp
Coconut Fresh 2 Tbsp
Oil 1 tsp
Curry leaves 10-15
Water to grind the masala

Instructions:

Turn on the flame and heat oil in the pan.
Now add coriander seeds, cumin seeds, curry leaves, byadgi Mirchi, Kashmiri Red chilies, and roast the spices for 3-4 minutes on medium to low flame.
Or cook until it becomes aromatic.
Once done, turn off the flame and let the roasted spices cool completely before grinding.

Now add roasted spices into the grinder jar.
Add roasted chana dal, fresh coconut, salt, and water ¼ cup.
Grind all to make a fine paste.
Smooth and aromatic, Sambar Masala Paste is ready to make Temple Style Sambhar / Sambar. Enjoy!!!

My Take:

Never skip the step of roasting dry spices, while making any masala paste or dry masala.
Roasting spices gives the paste a nuttier taste and long shelf life.
If needed, add more water while grinding the spices.

Dietary Comments:

The calorie count based on a 2000 calorie diet.
Per serving contains 209 calories, along with 21.93 g carbohydrates, 8.96 g dietary fiber, 12.22 g fats, and 5.74 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.