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Sambar Podi

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Sambar Podi

The secret to a truly great sambar is the podi — and our Sambar Podi is handcrafted to deliver that deep, warm, complex flavour that makes sambar taste like it came from a South Indian grandmother's kitchen.

Made with toor dal, coriander seeds, red chillies, cumin, black pepper, mustard, curry leaves and asafoetida — each spice individually roasted and hand-pounded — our Sambar Podi brings authentic South Indian depth to every bowl.

Why our Sambar Podi is different:

  • Whole spices individually roasted before grinding
  • Traditional South Indian sambar recipe
  • Deep warm complex flavour profile
  • No artificial colours, no fillers, no preservatives
  • Small batch freshly ground
  • FSSAI certified

Best used in: Sambar with vegetables, idli sambar and as a dal flavour enhancer.

Storage: Store in an airtight container in a cool dry place away from moisture.

Tip: Bloom the podi in hot ghee for 30 seconds before adding to dal — this unlocks the full depth of spice flavour.

Select Weight
From $0.57

Original: $1.89

-70%
Sambar Podi

$1.89

$0.57

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Description

The secret to a truly great sambar is the podi — and our Sambar Podi is handcrafted to deliver that deep, warm, complex flavour that makes sambar taste like it came from a South Indian grandmother's kitchen.

Made with toor dal, coriander seeds, red chillies, cumin, black pepper, mustard, curry leaves and asafoetida — each spice individually roasted and hand-pounded — our Sambar Podi brings authentic South Indian depth to every bowl.

Why our Sambar Podi is different:

  • Whole spices individually roasted before grinding
  • Traditional South Indian sambar recipe
  • Deep warm complex flavour profile
  • No artificial colours, no fillers, no preservatives
  • Small batch freshly ground
  • FSSAI certified

Best used in: Sambar with vegetables, idli sambar and as a dal flavour enhancer.

Storage: Store in an airtight container in a cool dry place away from moisture.

Tip: Bloom the podi in hot ghee for 30 seconds before adding to dal — this unlocks the full depth of spice flavour.