Chef Vijay Kumar Style Sambhar Masala Recipe

  • USM
  • April 7, 2026

Authentic South Indian Taste Using Uttam Shahi Spices

Sambhar is the heart of South Indian cuisine — aromatic, tangy, and soul-satisfying.
Inspired by Chef Vijay Kumar’s traditional Tamil-style cooking approach, this Sambhar Masala
enhances the depth of lentils, vegetables, and tamarind.
When prepared with Uttam Shahi Masale, the flavour becomes truly authentic.

Ingredients to Make Sambhar Masala

Whole Spices (Dry Roast)

  • Dhania Seeds: 4 tbsp
  • Chana Dal: 2 tbsp
  • Urad Dal: 1 tbsp
  • Jeera: 1 tbsp
  • Methi Seeds: ½ tsp
  • Black Pepper: ½ tsp
  • Dry Red Chillies: 8–10
  • Curry Leaves: 8–10
  • Hing: a pinch

Aromatic Add-ons

  • Haldi Powder: ½ tsp
  • Lal Mirch Powder: ½ tsp (optional)

How to Make Sambhar Masala

  1. Slow Roast:
    Dry roast chana dal, urad dal, dhania, jeera, methi, black pepper, and red chillies on low flame until fragrant.
  2. Add Curry Leaves:
    Roast for another minute until crisp.
  3. Cool & Grind:
    Let ingredients cool completely, then grind into a fine powder.
  4. Finishing:
    Mix in haldi and lal mirch powder. Store in an airtight container.

How to Use

Add 1.5–2 tbsp of masala per bowl of sambhar during the final simmer.
This preserves aroma and enhances flavour.

Why This Masala is Special

  • ✔ Lab-tested, high-quality ingredients
  • ✔ No fillers — pure spices only
  • ✔ Balanced flavour profile
  • ✔ Affordable premium quality
  • ✔ Ideal for traditional South Indian dishes

Chef’s Pro Tip

“Sambhar should taste like a memory — let the masala cook slowly with the dal.”

Allow the masala to blend with lentils for a rich, temple-style flavour.

Serve With

  • Idli
  • Medu Vada
  • Ghee Dosa
  • Steamed Rice
  • Ven Pongal

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