Sambar Powder

The three highlighted are the three ingredients that separate Kerala-style sambar from Tamil Nadu and Karnataka equivalents. Fenugreek for the slightly bitter, nutty undertone. Black pepper — Kerala sambar is noticeably more pepper-forward than Tamil Nadu's. Curry leaf ground into the powder itself, not just used as tempering. Together they give the sambar that distinctly Kerala character even before you add a single vegetable.

Stone-ground and blended in small batches in Kerala. Single-source ingredients.

What's in it

Seven spice powders, in approximate order of quantity:

• Chilli powder — for heat and the deep red colour
• Coriander powder — the base
• Cumin powder — for the warm, earthy bottom note
• Fenugreek powder — the Kerala signature, slightly bitter and nutty
• Black pepper powder — Kerala sambar uses more pepper than Tamil Nadu sambar
• Curry leaf powder — for the regional identity
• Asafoetida (hing) — for the digestive note and the umami depth

Best within: 12 months from packing. Store airtight, away from heat and direct light.