Sambar Podi - Hand-Roasted Andhra Spice Blend
Sambar Podi - Hand-Roasted Andhra Spice Blend
- No preservatives or colours
- No added chemicals
- Made in Secunderabad
Flavour & pairing guide
Product information
Immerse yourself in the rich, fragrant world of South Indian cuisine with our Traditional Sambar Podi. This freshly ground spice blend is the heart of an authentic Andhra sambar, offering a harmonious balance of tangy, spicy, and earthy notes. It’s essential for creating that beloved, comforting lentil stew, perfect for pairing with idli, dosa, or rice, bringing the true taste of a grandmother's kitchen to your table. Crafted with utmost care in small batches, our Sambar Podi features hand-picked whole spices, meticulously dry-roasted to perfection to unlock their deepest flavours and aromas, then freshly ground. We strictly adhere to traditional family recipes, ensuring no chemicals or artificial preservatives are ever included. Our kitchen is FSSAI approved and GMP certified, guaranteeing pure, wholesome food, just like it's made at home. This essential podi is a favourite among those who appreciate genuine, traditional Indian flavours and the art of homemade cooking. Over 25,000 customers across India and abroad trust us for the authentic taste and purity of our traditional spice blends. Bring home the warmth and flavour of Andhra sambar, crafted with love and care for your family. Try it today.
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What goes in, and where it comes from
Every ingredient is sourced from the region that grows it best.
Coriander Seeds
Kota, Rajasthan
The "Badami" variety is chosen for its spherical shape and citrusy, floral aroma. It acts as a harmonizer in spice blends, bridging the gap between the heat of chillies and the earthiness of dals.
Toor Dal
Tandur, Telangana
Tandur toor dal is known for its unique taste and preservation quality. Its naturally lower moisture content allows it to roast evenly to a golden brown, providing a sweet, earthy base flavor.
Sesame
Warangal, Telangana
We use unpolished black sesame seeds. The husk contains maximum flavor and calcium. In nuvvula podi, the slight bitterness balances the sweetness of jaggery.
Pepper
Wayanad, Kerala
We use high-grade Tellicherry pepper. These large berries develop a complex, fruity heat and provide a lingering warmth that complements chillies without overpowering them.
Asafoetida
Hathras, Uttar Pradesh
The dry compounded variety is preferred for powders to prevent caking. A tiny pinch mimics the savory depth of onions and garlic.
Fenugreek
Rajasthan
We use small-grain desi variety, roasted to deep amber. This removes bitterness and creates a caramel-like aroma that adds depth to spice powders.
