Kharbyaali Masale Khara Recipe - North Karnataka Sambar Powder

Sambar powder to flavour up South Indian style gravy side dishes & Sambars

Vani Rajamane
Kharbyaali Masale Khara Recipe - North Karnataka Sambar Powder
985 ratings.

The Kharbyaali Masale Khara is a very traditional North Karnataka Spice Powder that is used in making the Kharbyaali Nuggekai Saaru and even certain vegetable dishes. It is made with a combination of the various spices and smoked dry coconut that brings out the special flavor of the North Karnataka Kharbyaali Masala.

Here are a few few more spice powders that you must have in your kitchen

  1. Home Made Dhansak Masala Recipe
  2. Maharashtrian Achar Ka Masala (Pickle Mix Recipe)
  3. Instant Puliyodharai Powder Recipe (Puliyogare/Pulihora Powder)
  4. Kolhapuri Masala Recipe (Maharashtrian Masala Chutney Powder)

500 grams onions, cut lengthwise

200 grams garlic, peeled

100 grams dry ginger(optional)

200 grams dried coconut (khopra) - cut into thin long pieces

1 cup curry leaves

500 grams dried byadagi red chillies, tops removed

500 grams coriander seeds

150 grams cumin seeds

25 grams fenugreek seeds

25 grams shah jeera, black thin cumin seeds

50 grams cloves

50 grams black pepper corns

50 grams cinnamon sticks

50 grams sesame seeds

25 grams poppy seeds

10 grams dagad phool  black stone flower

100 grams salt

oil for frying


Prep in

15 M

Cooks in

20 M

Total in

35 M


500 grams


  • 50 grams Garlic
  • 50 grams Dry ginger powder
  • 200 grams Dry coconut (kopra) , cut into thin long pieces
  • 200 grams Byadagi Dried Chillies
  • 100 grams Coriander (Dhania) Seeds
  • 50 grams Cumin seeds (Jeera)
  • 20 grams Methi Seeds (Fenugreek Seeds)
  • 20 grams Ajwain (Carom seeds)
  • 20 grams Cloves (Laung)
  • 30 grams Whole Black Peppercorns
  • 20 grams Cinnamon Stick (Dalchini)
  • 30 grams Sesame seeds (Til seeds)
  • 20 grams Poppy seeds
  • 10 grams Dagad phool (/pathar phool/black stone flower)
  • 50 grams Salt
  • Cooking oil , for frying

How to make Kharbyaali Masale Khara Recipe - North Karnataka Sambar Powder

  1. To begin making the Kharbyaali Masale Khara Recipe, preheat 1 cup of oil in a deep frying pan; deep fry the dry coconut pieces until lightly browned. Once browned drain the coconut, place them on a paper towels and keep aside to cool

  2. Next, in the same oil, we will deep fry the ginger and garlic until they turn brown. Drain completely, place them on a paper towels and keep aside to cool.

  3. Next is the process of dry roasting the remaining ingredients

  4. In another frying pan; roast the red chillies, curry leaves the the remaining ingredients on low heat. Roast them until you get a roasted aroma and the red chillies are browned as well. Once well roasted, allow the spices and chillies to cool completely.

  5. Once cooled, we will first grind all the dry roasted chillies and spices together until you get a fine powder. Keep this aside.

  6. In the same spice grinder, grind in the roasted garlic, ginger and coconut, till you get a smooth mixture.

  7. Combine all the ground ingredients along with the salt. Make sure it is well combined and mixed well. Store this mixture in a glass jar and refrigerate for six months.

  8. The Kharbyaali Masale Khara Recipe is now ready. You can use this Masale Khara in many dishes like Kharbyaali Nuggekai Sambar, Brinjal Vegetables and many more vegetable dishes.

Vani Rajamane

Last Modified On Monday, 13 November 2017 14:15
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