Sambar Masala — Authentic Tamil Nadu Blend, No Fillers

The masala that turns toor dal into Sunday lunch.

South Indian household staple. Hand-blended, small-batch, no preservatives.

Sambar isn't a curry — it's a daily ritual. The right sambar masala is the difference between a dal that tastes good and one that tastes like home. Most packaged versions skip the urad dal and chana dal that give sambar its body, or they bulk it out with rice flour.

Ours follows the traditional Tamil Nadu formula: red chilli, cumin, urad dal, coriander seed, black pepper, asafoetida, turmeric, chana dal. The dals are part of the recipe, not filler — they roast into the masala to give sambar its texture and depth.

Nothing else hides in the bag — no preservatives, no artificial colour, no MSG, no rice-flour bulking, no "and other spices." The ingredient panel on the back is the whole list.

Use 3 tbsp for a sambar serving 4. Pairs with the obvious — idli, dosa, vada, plain steamed rice — and the less obvious: drizzled over puli kuzhambu, used as a tempering for vegetables, or stirred into rasam for a richer base.

MADE OF

Red Chilli, Cumin, Urad Dal, Coriander Seed, Black Pepper, Asafoetida, Turmeric, Chana Dal

BEST WITH

Sona Masoori, Pooni, and other short-grained rice

PAIRS WITH OUR:

Andhra Podi · Chettinad Masala — for a full South Indian table

RECIPE — Sambar

Ingredients

• 1 cup toor dal
• 300 grams assorted vegetables
• 3 tbsp Spiced Right Sambar Masala
• 1/2 tsp turmeric
• 4 tbsp tamarind soaked in water
• 1 large onion chopped
• 3 large tomatoes chopped
• Salt to taste

Method

• Pressure cook the toor dal in 3 cups of water with the assorted vegetables and turmeric. Once cooked, add tamarind soaked in water, Spiced Right Sambar Masala, and salt.
• In 1 tbsp oil, sauté tomatoes and onions and then mix well with the sambar.
• To make the tempering, heat oil and add mustard seeds, curry leaves, and dried red chilli. Pour over the sambar.

Your sambar is now ready. Serve hot.

Common questions

Is this organic?
No. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, no rice-flour bulking, but Spiced Right is not certified organic.

Why are there dals in the masala?
Because traditional sambar masala includes urad dal and chana dal — they're roasted before grinding to give sambar its body and nutty depth. Removing them would make this powder, not sambar masala.

How long does the masala stay fresh?
Best within 5 months of opening (the dals shorten shelf life slightly compared to pure masalas). Store airtight, away from heat.

Is this spicy?
Medium-hot. Sambar varies by household — start with 2 tbsp, add a third if you want it bolder.

How much do I use?
3 tbsp for a sambar serving 4. For a smaller batch, scale down proportionally.

Does it work for vegetable sambar (drumstick, radish, pumpkin)?
Yes. Same proportions, regardless of the vegetable.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.