Spice Blends
Sambar Powder
Roasted Tamil-style sambar powder with dal, curry leaf and Byadgi chilli.
₹175
Inclusive of all taxes
A proper sambar powder is not just ground spice. Roasted toor and chana dal go in alongside the coriander and chilli, and they are what give sambar its body and slightly nutty depth rather than a thin, watery gravy.
We follow a Tamil household ratio: coriander seed leads, Byadgi chilli provides colour with moderate heat, roasted dals add body, and fenugreek, cumin, black pepper, curry leaf and a little asafoetida round it out. Everything is dry-roasted separately, then ground together.
One to one and a half tablespoons handles a sambar for four. Because the dal content makes it more perishable than a pure spice blend, we mill it in smaller batches and recommend using a pack within three months of opening.
We follow a Tamil household ratio: coriander seed leads, Byadgi chilli provides colour with moderate heat, roasted dals add body, and fenugreek, cumin, black pepper, curry leaf and a little asafoetida round it out. Everything is dry-roasted separately, then ground together.
One to one and a half tablespoons handles a sambar for four. Because the dal content makes it more perishable than a pure spice blend, we mill it in smaller batches and recommend using a pack within three months of opening.
Coriander seed, Byadgi chilli, roasted toor dal, roasted chana dal, fenugreek, cumin, black pepper, curry leaf, turmeric, asafoetida.
No salt, filler or preservative.
No salt, filler or preservative.
Roasted dal for genuine body, not just ground spice.
Byadgi chilli for colour without excessive heat.
Curry leaf roasted in rather than added as flavouring.
Milled in small batches because dal shortens shelf life.
Byadgi chilli for colour without excessive heat.
Curry leaf roasted in rather than added as flavouring.
Milled in small batches because dal shortens shelf life.
Sambar: one to one and a half tablespoons for four servings.
Also works in vatha kuzhambu and vegetable poriyal.
Add with the tamarind water and simmer to cook out.
Use within three months of opening for best flavour.
Also works in vatha kuzhambu and vegetable poriyal.
Add with the tamarind water and simmer to cook out.
Use within three months of opening for best flavour.
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