Parsi Sambhar Masala

Parsi Sambhar Masala

When I was taught to make curry many years ago by Ramola Makan, she taught me that before you can make a curry, you need to have a masala. Most Indian cooks have their own recipe for a masala, which in English terminology is a curry powder. Masalas can vary widely, but this is the mix I found for Parsi Sambar Masala. 

When making up a spice mix like this, wear rubber gloves if you have sensitive skin.

When looking for sesame oil, make sure it is the untoasted variety, which is light in colour. Don't use the toasted variety as this will give the wrong flavour to the mix. If you are not able to find untoasted sesame oil, substitute a teaspoon of white sesame seeds, which can be ground with the whole spices, then add a little sunflower or peanut oil at the end of the mix.

Ingredients:
Makes about 2 cups

200ml red chilli powder
30ml salt
15ml ground turmeric
10ml ground Asafoetida
125ml fenugreek seeds
30ml brown mustard seeds
5ml black peppercorns
5ml broken pieces of star anise
5ml cloves
1 stick of cinnamon
15ml untoasted sesame oil


Method:

Mix the chilli, salt, turmeric and asafoetida together in a bowl.

In your spice grinder, grind the rest of the whole spices together. Mix the ground since with the chilli-salt mixture.

In a small pan, heat the sesame oil until it shimmers.

Take the oil off the heat and pour into the center of the ground spices. Mix together with a fork until the oil is swirled in thoroughly and the spice mix loses its powdery look.




Original recipe as per Niloufer Ichaporia King’s My Bombay Kitchen