Freshly roasted spices release far more aroma than any ready blend. You control the heat, balance, and freshness in every batch.
– Coriander seeds, toor dal, chana dal, and urad dal – Dried red chillies, fenugreek, cumin, and black pepper – Curry leaves, turmeric, and a pinch of asafoetida
– Roast dals and red chillies on low heat until golden – Add coriander, fenugreek, cumin, and pepper until fragrant – Cool completely and grind into a fine sambar masala powder
Never roast on high heat as it burns the lentils. Always cool the spices fully before grinding to keep the powder fresh.
SGR 777 Madras Sambar Powder is slow roasted and FSSAI certified. Available in 100g, 200g, and 500g packs for every kitchen size.