Chef Vijay Kumar Style Sambhar Masala Recipe
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 brings out the depth of lentils, vegetables, and tamarind like never before. When prepared with Uttam Shahi Masale, the fragrance and flavour become irresistibly authentic.
Ingredients to Make Sambhar Masala
Whole Spices (Dry Roast)
Uttam Shahi Dhania Seeds – 4 tbsp
Uttam Shahi Chana Dal – 2 tbsp
Uttam Shahi Urad Dal – 1 tbsp
Uttam Shahi Jeera – 1 tsp
Uttam Shahi Methi Seeds – ½ tsp
Uttam Shahi Black Pepper (Kali Mirch) – ½ tsp
Dry red chillies – 8–10 (use Guntur for heat, Byadgi for colour)
Curry leaves – 8–10
Hing (Asafoetida) – a pinch
Aromatic Add-ons
Uttam Shahi Haldi Powder – ½ tsp
Uttam Shahi Lal Mirch Powder – ½ tsp (optional for extra colour)
How to Make Sambhar Masala
Slow Roast to Release Flavour
Heat a pan on low flame. Dry roast chana dal, urad dal, dhania, jeera, methi, kali mirch and red chillies until fragrant.
Chef Vijay Kumar’s style focuses on patience — low flame = richer aroma.
Add the Leafy Aroma
Add curry leaves and roast for another minute until crisp.
Cool & Grind
Let everything cool completely. Grind into a fine powder.
Finishing Touch
Mix in Uttam Shahi Haldi and Lal Mirch Powder for colour and warmth.
Store in an airtight container.
How to Use This Sambhar Masala
Add 1.5–2 tbsp of this masala per bowl of sambhar at the final simmering stage.
This preserves the aroma and delivers a bold Tamil-style punch.
Why Uttam Shahi Sambhar Masala is Different
✔ Made with lab-tested, government-approved ingredients
✔ No fillers — only pure South Indian spices
✔ Balanced tang, spice & earthiness — chef-level taste
✔ Affordable premium quality
✔ Perfect for idli, dosa, vada, rice & traditional meals
Chef Vijay Kumar’s Pro Tip
“Sambhar should taste like a memory — let the masala cook slowly with the dal, not separately.”
Let the masala marry the lentils, and you’ll get that iconic, temple-style flavour.
Serve With
Idli
Medu Vada
Ghee dosa
Steamed rice
Ven Pongal