Sambar Powder

The Art of Traditional Preparation
The superior quality of handmade Sambar powder lies in the “slow-food” philosophy used during its creation:
Sun-Drying & Winnowing: Before grinding, raw ingredients like coriander seeds and chilies are sun-dried to remove every trace of moisture. This natural curing process ensures the spice retains its potency for months without needing chemical stabilizers.
Component-Specific Roasting: Not all spices are created equal. In the traditional method, Fenugreek (Methi) is roasted until aromatic but not bitter, Lentils (Dals) are roasted until golden-nutty, and Curry Leaves are toasted until crisp. This individual attention prevents the delicate oils from scorching.
Sensory Experience & Flavour Profile
Appearance: A warm, golden-orange hue that is matte and slightly textured. Unlike “brightly dyed” commercial powders, its colour is an honest reflection of the turmeric and specific chili varieties used.
Aroma: An immediate, soul-warming scent of toasted lentils and earthy coriander, punctuated by the sharp, medicinal notes of Asafoetida (Hing) and the bittersweet fragrance of fenugreek.
Slow-Grinding: Indus Traditional Sambar Powder is ground using low temperature grinding process through iron pounding machines which help retain natural properties.

The Purity Standard (Zero Additives)
This handmade blend is a “clean-label” masterpiece, specifically crafted for health-conscious households:
No Anti-Caking Agents: We do not add silicon dioxide. Any natural “clumping” is simply a sign that the spice’s healthy oils are still present.
No Added MSG or Flavours: The deep “umami” comes naturally from the toasted lentils and spices, not from laboratory-made enhancers.
No Fillers: Commercial brands often use rice flour or husk to bulk up the weight; this version is 100% active ingredients, meaning you need to use less to achieve a better flavour.