SAMBHAR MASALA

Sambar masala (or sambar podi) is an aromatic and complex spice blend that forms the heart of sambar, a lentil-based vegetable stew central to South Indian cuisine. Far from being a single, uniform product, it is a culinary concept with distinct regional identities, each reflecting the local palate. At its core, sambar masala is a masterful blend of roasted and ground spices and lentils.

Packing Type	Description
10 Rs Pack	Small trial-size pack.
100 g	Ideal for small usage or samples.
200 g	Medium pack suitable for regular use.
500 g	Family-size pack for frequent use.
1 kg	Economy pack for heavy usage.

The most popular legend traces sambar (and by extension, its masala) to the 17th-century kitchen of the Maratha rulers in Thanjavur (Tanjore), Tamil Nadu. The story suggests that Shahuji I, a Maratha king, was attempting to make amti (a Maharashtrian dal) but substituted tamarind for kokum and toor dal for moong dal. The resulting dish was a hit and was supposedly named sambar after the guest of honor, Chhatrapati Sambhaji.

In essence, sambar masala is not just a spice mix; it’s a foundational element of South Indian culinary identity, balancing heat, tang, sweetness, and earthiness in one complex and aromatic blend.