Sambar Masala

The soul of a South Indian lentil and vegetable stew (sambar) lives in one spice blend, and this is it. Ground from roasted red gram, coriander, chilies, tamarind, and asafoetida (hing), it carries the tangy, savory, gently hot depth a good sambar is built on. It does far more than the stew, though. Whisk it into yogurt with lime for a grilled chicken marinade, toss it over roasted potatoes or eggplant, or stir it into a thicker vegetable gravy.

South Indian kitchens toast and grind these spices in small batches, and that roasting is what separates a fragrant sambar from a flat one. We follow the same path in Portland, and the proportions here are our family's own recipe: whole spices toasted, then stone-ground so the oils stay awake. Asafoetida and roasted red gram give the blend a rounded, almost nutty base, while tamarind carries the signature sour note.

Ingredients: Coriander Seeds, Chili Pepper, Brown Mustard Seeds, Roasted Red Gram, Ceylon Cinnamon, Turmeric, Fenugreek Seeds, Tellicherry Black Peppercorn, Garlic, Onion, Tamarind, Cumin Seeds, Asafoetida. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

I bought this for sambar. What else do I make with it?
Plenty. Treat it as an all-purpose South Indian flavor base. Stir it into yogurt with lime and salt for a marinade on chicken or fish, dust it over roasted potatoes or eggplant before they go in the oven, or use it to season a thicker lentil or vegetable gravy. A little bloomed in hot oil at the start of a dish wakes it up fast.

What style of sambar does this blend follow?
Sambar tastes different from one South Indian home to the next, and ours is not tied to a single town. It leans on the shared backbone most home cooks would recognize: tamarind for sourness, asafoetida for that savory roundness, roasted red gram for body, and chilies for a moderate, everyday heat rather than a fierce one.

How spicy is it?
Moderate and warming, not punishing. The chili pepper sits behind the aromatics, so you taste the tang and roasted depth first. Add fresh chili or more of the blend if you want it hotter.

How much should I use?
Start with one to two teaspoons per serving of stew or gravy, then adjust. Because it is stone-ground fresh with no fillers, a little carries real flavor, so build up rather than overshoot.

How do I keep it fresh?
Keep the tin sealed in a cool, dark cupboard away from heat and steam. Freshly ground spices hold their peak aroma for several months, so use it often and buy what you will cook through.