Sambhar Masala

Sambhar Masala 100% Natural Authentic Indian Speciality Spice Mix

South India's most beloved dish. Brought to your kitchen with love.

There is something almost meditative about a pot of good sambhar simmering on the stove. The deep aroma of tamarind, the warmth of lentils, the fragrance of curry leaves and mustard seeds — and underneath it all, that complex, layered spice blend that makes South Indian cooking so distinctive and so deeply comforting.

Kardemome's Sambhar Masala No. 96 is handcrafted from pure whole spices, capturing the authentic flavour of homemade sambhar the way it's made in Tamil Nadu and Karnataka homes — not the watered-down, generic powder you find on supermarket shelves. This is the real thing, ground fresh in small batches in Mumbai, with nothing added and nothing compromised.

No artificial flavours. No colours. No preservatives. Just pure, handcrafted South Indian soul.

What's inside

A rich, aromatic blend of coriander, cumin, black pepper, dry red chilli, curry leaves, mustard, turmeric, chana dal, urad dal, asafoetida, and tamarind — the full, authentic South Indian spice profile that makes sambhar what it is.

Classic Sambhar — the authentic recipe

Serves 4 | Prep: 10 minutes | Cook: 25 minutes

What you'll need:

• 1 cup toor dal (split pigeon peas), pressure cooked until soft
• 1 cup mixed vegetables — drumstick, pearl onions, tomato, and brinjal work best
• 1 lemon-sized ball of tamarind, soaked in warm water and pulp extracted
• 2 tbsp Kardemome Sambhar Masala No. 96
• Salt to taste

For the tadka (tempering):

• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 10–12 fresh curry leaves
• 2 dry red chillies
• A pinch of asafoetida (hing)

Method:

1. In a deep pot, combine the cooked and mashed toor dal with 2 cups of water. Bring to a gentle boil.
2. Add the tamarind pulp, vegetables, Kardemome Sambhar Masala, and salt. Stir well.
3. Simmer on medium heat for 15–18 minutes until the vegetables are cooked through and the sambhar has thickened slightly.
4. In a small pan, heat oil or ghee for the tadka. Add mustard seeds and let them splutter. Add curry leaves, dry red chillies, and hing — let it sizzle for 30 seconds.
5. Pour the tadka directly into the sambhar, cover immediately for 2 minutes to let the flavours infuse.
6. Taste, adjust salt, and serve hot.

Pro tip: Sambhar thickens as it cools — if reheating, add a splash of water and bring back to a simmer. It actually tastes even better the next day once the tamarind and spices have fully developed.

What to serve it with

• Idli — the classic, timeless combination
• Dosa — crispy on the outside, dipped into hot sambhar
• Vada — deep fried lentil doughnuts dunked generously
• Plain steamed rice with a drizzle of ghee
• Even with plain toast on a lazy morning — genuinely wonderful

Why Kardemome No. 96?

• 100% natural ingredients — pure whole spices only
• No preservatives or artificial colours
• Authentic South Indian spice profile, not a generic blend
• Handcrafted in small batches in Mumbai
• Consistent, deep flavour every single time

Perfect for South Indian food lovers, idli-dosa breakfast rituals, healthy weekday meals, anyone living away from South India who misses that taste of home, gifting to Tamil and Kannada families, and anyone who has ever sat in a Udupi restaurant and thought — I need to learn how to make this.