Available Size:

50G, 100G, 300G, 500G, 1KG

Sambar Powder


Coriander, Chilly, Thoor Dhall, Compounded
Asafoetida (Wheat Flour, Edible Gum,  Asafoetida),
Salt, Fenugreek, Turmeric, Pepper & Cumin.

How to Prepare :

Mix 200g of Thoor Dhall with 1/2 litre of water and boil
for 10 minutes in a pressure cooker. 

Add 150g of Vegetables (Drumsticks, Ladies finger,
Brinjal, Tomato, Onion etc.) and add 2 teaspoons
of “Vasana Sambar Powder” with the boiled
dhall and cook for another ten minutes. 

Add required Tamarind Extract and Salt 
to taste, boil for 5 more minutes. 

Add the seasoned mustard, curry leaves,
coriander leaves and red chilly with hot sambar
and serve hot.