South Indian comfort, in a spoonful.
This blend takes me straight to my childhood kitchen, where the pressure cooker hissed and curry leaves crackled in hot oil. My Sambhar Masala is a soulful mix of coriander seeds, urad dal, roasted split gram, toor dal, whole red chilies, cumin seeds, black pepper, methi seeds, turmeric, curry leaves, and a touch of asafetida. Toasted just right and ground fresh in small batches—this one’s all about depth, balance, and that unmistakable sambhar aroma.
How to use:
Add a spoonful to your sambhar just before the final simmer, or stir it into rasam, stews, or even lentil soups for a South Indian twist. It shines in this classic Sambhar recipe—coming soon to Indian Simmer.