No Onion No Garlic Sambhar Masala – Authentic South Indian Flavor by NONG

Name: Sambhar Masala
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 18.00 pieces Spicy Red Chilli; 15.00 pieces Kashmiri Dry Red Chilli; 0.50 tbsp Coconut Oil; 3.00 tbsp Chana Dal; 2.00 tbsp Urad dal; 0.25 cup Coriander seeds; 1.00 tsp Cumin Seeds; 1.00 tsp Mustard seeds; 0.25 tsp Black peppercorns; 0.25 tsp Fenugreek Seeds; 15.00 pieces Curry leaves; 30.00 g Tamarind; 0.25 tsp Turmeric Powder; 1.00 tbsp Salt

Experience the rich, traditional taste of South Indian cuisine with NONG’s No Onion No Garlic Sambhar Masala, a perfectly balanced spice blend crafted for Sattvic and Jain cooking.

This aromatic mix captures the authentic essence of sambhar — the comforting South Indian lentil stew — without using onion or garlic. Made from a blend of coriander, cumin, mustard seeds, red chilies, fenugreek, curry leaves, and asafoetida, it delivers deep, earthy, and tangy flavors that make your sambhar irresistibly delicious.

Ideal for Jain, Sattvic, or vegetarian kitchens, this masala ensures purity, taste, and authenticity in every spoonful — bringing the traditional sambhar experience home, the NONG way.

🌿 Pure Vegetarian · No Onion · No Garlic

Sambhar Masala

Authentic, traditional South Indian No-Onion No-Garlic (NONG) Sambhar Masala powder roasted in fragrant coconut oil with lentils, whole spices, curry leaves, tamarind, and Kashmiri red chilies.

Reference Cooking Video

Loading recipe video...

Prep Time 5 min

Cook Time 8 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

14 items

Quantities scale automatically with servings

18.00 pieces Spicy Red Chilli
15.00 pieces Kashmiri Dry Red Chilli
0.50 tbsp Coconut Oil
3.00 tbsp Chana Dal
2.00 tbsp Urad dal
0.25 cup Coriander seeds
1.00 tsp Cumin Seeds
1.00 tsp Mustard seeds
0.25 tsp Black peppercorns
0.25 tsp Fenugreek Seeds
15.00 pieces Curry leaves
30.00 g Tamarind
0.25 tsp Turmeric Powder
1.00 tbsp Salt

checklist Step-by-Step Instructions

1
Heat 1/2 tbsp coconut oil in a wide, heavy-bottom pan on low flame.
2
Add 3 tbsp chana dal and 2 tbsp urad dal. Roast on low heat for 2 minutes until slightly golden and fragrant.
3
Add 1/4 cup coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/4 tsp black peppercorns, and 1/4 tsp fenugreek seeds (methi). Roast for 2 minutes until aromatic.
4
Add 18 spicy red chillies, 15 Kashmiri red chillies, and 10-15 fresh curry leaves. Roast on low heat until chillies become crisp and curry leaves dry out.
5
Add 30g dry tamarind (seeds removed and broken into small pieces) and roast for 30-40 seconds.
6
Turn off the heat and transfer the roasted ingredients to a wide plate to cool completely to room temperature.
7
Transfer the cooled mixture into a dry spice grinder. Add 1/4 tsp turmeric powder and 1 tbsp salt.
8
Grind on pulse mode to a fine, fragrant, vibrant orange-red Sambhar Masala powder.
9
Store in a clean, airtight glass jar. Add 1 to 2 tablespoons while preparing delicious NONG South Indian Sambhar.