Sambar Masala is a flavorful, coarsely-textured spice powder used in South Indian cuisine. It is made by grinding various spices like coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon and dry coconut with chana dal. Sambar powder imparts a unique flavour to the dish and is an essential ingredient in many South Indian recipes.

Sambar masala powder should be kept in an airtight container at room temperature, out of direct sunlight. If you acquire this powder in large quantities, avoid the temptation to keep opening the main container on a daily basis. Set aside a token amount for daily use and top it as needed. This will keep the fragrance fresh for longer.

Along with rasam powder, sambar powder/sambhar podi is an indispensable ingredient in south Indian Tamil cooking. You may use two or three different kinds of lentils, whole spices like cumin, coriander, and red chilli peppers, turmeric powder, and a herb like curry leaves to make this delicious dish. To make the incredibly tasty dal known as sambar or kuzhambu, it is combined with cooked lentils, veggies, and tamarind.