Karwari Sambar Masala

Finally after so many days and mentioning this Karwari Sambar in most of my dishes labelled under konkani cuisine , today I am posting this recipe. Please don't confuse this masala with the South Indian masala used in Sambhar served with idly , dosas etc. This masala is usually used in the vegetables and fish preparations. It lends a very unique flavour to the dishes . You won't usually find this masala in any of the  grocer's shop in Mumbai as it is mostly done at home by the ladies themselves.
But it is easy available in all the shops in Karwar, Ankola, Kumtha and all the other places where the Konkani community is there.
Lets see how to make this simple yet a very essential masala in the Karwari kitchen ..............

Ingredients :

2 cups ................coriander seeds
1 small cup....................whole green moong
1 small cup..................whole black urad
1 small cup....................whole brown chana
1 small cup.......................pepper corns
1 small cup.......................mustard seeds
1/2 small cup....................fenugreek seeds

Method :

Heat a kadhai and dry roast each of the above item seperately on medium flame.
Heat till you get a nice aroma but don't let the item become too brown.
Cool everything and grind in the mixer.
This can be stored for whole year.
But it is better to prepare in smaller lots .
I usually make it every 2 to 3 months so that the flavour remains.