SAMBHAR POWDER

Crafted with the elegance of age-old traditions, Udupi Kitchen’s Sambhar Powder sings praises of South India’s rich culinary legacy. This blend carries whispers from ancient kitchens, offering you the very soul of regional flavors. As one navigates the vast digital marketplace, it becomes clear that Udupi Kitchen stands as a beacon for the best sambhar powder. With each spoon imbued with the fragrance of coriander and the intensity of asafetida, tales of vibrant South Indian bazaars and tranquil coastal hamlets come to life on your plate. Unlocking a treasure chest of tastes, honed and perfected over countless generations, allow yourself to be wrapped in a tapestry of flavors, meticulously curated just for you by Udupi Kitchen. You can buy Sambhar Powder at our retail Woodlands hotel branches, partnered outlets or order online to witness the magic of authentic South Indian sambhar masala delivered to your doorstep. 

INGREDIENTS:
Coriander Powder, They have anti-inflammatory, anti-oxidant, anti-flatulent and anti-diabetic properties. They are also an excellent source of minerals like iron, copper, calcium, potassium, zinc and magnesium. Chilli Powder, Combats inflammation and pain. It reduces cholesterol, cleans congestion and helps improve immunity. It is also an excellent source of Vitamin C and A. Desiccated Coconut, It is a good remedial agent. It contains fiber, iron and healthy fat.
Split Chickpeas (Chana Dal), It is rich in fiber and low in GI & fat. Helps lower cholesterol levels. Black Gram, It is a rich source of proteins, iron and Vitamin B. It is also an energy booster and has anti-aging and anti-inflammatory properties. Curry Leaves Powder, Fights infection, improves hair and skin and helps in gastrointestinal problems.
Fenugreek Powder, Helps in regulating blood sugar and also reduces cholesterol. Cumin Powder, Benefits the digestive system and enhances immunity. It is an excellent source of iron for energy and is good for immune function.Asafetida. The anti-inflammatory and anti-oxidant properties alleviate digestive problems.

COOKING DIRECTIONS:
Step 1 – In a pot, take 2 cups of water, 2 cups of desired chopped veggies, ½ tsp turmeric powder, 2 tsp jagge

ry powder, 1 tsp coconut oil, curry leaves.  Cook till veggies are half done.  Step 2 – Now add about ¼ cup of tamarind puree, 100gms of cooked tur dal, slit green chilli. Bring to boil.Step 3 –  Add about 3 ½ tsp of Udupi Kitchen Sambhar powder and salt to taste. Boil for a minute and turn the flame off. Suggested garnishingTemper with coconut oil, mustard seeds, curry leaves and red chilli. Garnish with coriander leaves.

Serving Tip

Serve hot with Idli, Dosa, Vada and Pongal or with rice and ghee.