When it comes to south Indian cuisine, the mouth waters. South Indian cuisine, on the other hand, is well-known not just in South India, but across India for their deliciousness. There are recipes for breakfast, lunch, and supper on the list, and they are all delicious. Now, we're going to show you some simple South Indian cuisine.

To make sambhar masala
Essential Materials: Sambhar Masala Ingredients
Chana Dal Chickpeas Split - 1 1/2 tbsp,
Urad dal Split Black Gram - 1 1/2 tbsp,
Tur dal Pigeon pea - 1 tbsp,
Red chilli Red chilies - 8-12 pieces (to taste),
Coriander seeds - 4 tsp,
Fenugreek Fenugreek seeds 3/4 tsp,
Curry leaf Curry leaves - 10 nos.
Cumin seeds - 2 tsp,
Asafoetida Asafoetida - 2 pinch (as desired),
Turmeric powder - 1/4 tsp.

Sambhar Masala Recipe : First clean all the pulses. Also, look at coriander and cumin seeds and remove its dirt.  Now put it on the gas and heat a pan. When the pan is hot, slow down the heat. Then add chana dal, urad dal, tur dal and chilli to the pan and turn over and fry well. If you are making more spices, separate all the pulses and fry till deep golden. Then add coriander and fenugreek to the pan and fry it lightly. So that their moisture is completely removed and they become scented. Now, when fenugreek smells slightly, add curry leaves and fry till it is hard. Then add cumin seeds to the pan and fry well while running it too. Then turn off the gas. Now after closing the gas, add asafoetida and turmeric powder to the pan and mix. Then remove all the spices on a plate and cool them. Now when the spices are cool, add them to the mixer and grind finely. Be careful not to open the mixer immediately after grinding the masala, otherwise, the spice particles will spread in the kitchen. After five minutes, remove the sambar masala powder from the mixer and place it in an airtight glass or steel jar. You can use this spice for three months.

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