The box01 / 03
Blended Spices
Sambar Masala
Roasted toor dal and curry leaf, with a tamarind-shaped hole where the sourness goes.
Larger quantities for restaurants and kitchens on request. Ask us
- 100% pure
- No preservatives
- No added colours
- Vegetarian
Information & specifications
Blend details & guidance
Sambar, obviously, but it rescues a plain dal too
A sambar powder is mostly roasted lentil, not spice, which is why so many are flat. The dal is dry-roasted separately to a specific colour before it ever meets the coriander, and there is no tamarind in the blend. You add that yourself.
Toasted dal · Curry leaf · Fenugreek
- Best for
- Sambar, obviously, but it rescues a plain dal too
- Signature form
- Masala
- Made for
- Idli sambar
Key botanical components
- 01Toor dalSplit pigeon pea · Cajanus cajan
Dry-roasted to a mid-amber. It is the body of the blend, not a filler.
Kalaburagi, Karnataka
- 02DhaniaCoriander seed · Coriandrum sativum
The largest single spice component. Roasted separately from the dal.
Kota, Rajasthan
- 03Kadi pattaCurry leaf · Murraya koenigii
Dried, not fresh. Fresh leaf would take the moisture out of spec.
Erode, Tamil Nadu
- 04MethiFenugreek seed · Trigonella foenum-graecum
Under two percent. Any more and the bitterness takes over.
Unjha, Gujarat
Carton claims & standards
- 100% pure
- No preservatives
- No added colours
- Vegetarian
- Zero added starch, fillers or MSG
Licences & certifications
- FSSAI Central LicenceLicence 10726997000845
- ISO 22000:2018Food Safety Management Systems
- GMPGood Manufacturing Practice
Storage guidelines
Store in a cool, dry place away from direct sunlight and heat sources.
To preserve volatile aromatic essential oils, keep box sealed or transfer into an airtight glass container immediately after opening.
Recommended culinary application
- 01Add to the dal once it is already soft; the powder does not need long cooking.
- 02Tamarind goes in last and off the heat, or the sourness flattens.
- 03Two teaspoons per four servings. It is more concentrated than it looks.
In the kitchen
What cooks say about Sambar Masala.
- Lakshmi RamanHome cook, Surat
It tastes of roasted dal, not just coriander. That is what I was missing.
- Priya VoraHome cook, Navsari
I like adding my own tamarind. I decide how sour the pot goes.
- Suresh NairCaterer, Ankleshwar
We make sambar every morning for the canteen, and it holds up through lunch.
- Anand KothariHome cook, Vadodara
Two teaspoons for four people is right. The first time I used far too much.
- Lakshmi RamanHome cook, Surat
It tastes of roasted dal, not just coriander. That is what I was missing.
- Priya VoraHome cook, Navsari
I like adding my own tamarind. I decide how sour the pot goes.
- Suresh NairCaterer, Ankleshwar
We make sambar every morning for the canteen, and it holds up through lunch.
- Anand KothariHome cook, Vadodara
Two teaspoons for four people is right. The first time I used far too much.
- Lakshmi RamanHome cook, Surat
It tastes of roasted dal, not just coriander. That is what I was missing.
- Priya VoraHome cook, Navsari
I like adding my own tamarind. I decide how sour the pot goes.
- Suresh NairCaterer, Ankleshwar
We make sambar every morning for the canteen, and it holds up through lunch.
- Anand KothariHome cook, Vadodara
Two teaspoons for four people is right. The first time I used far too much.
- Lakshmi RamanHome cook, Surat
It tastes of roasted dal, not just coriander. That is what I was missing.
- Priya VoraHome cook, Navsari
I like adding my own tamarind. I decide how sour the pot goes.
- Suresh NairCaterer, Ankleshwar
We make sambar every morning for the canteen, and it holds up through lunch.
- Anand KothariHome cook, Vadodara
Two teaspoons for four people is right. The first time I used far too much.
- Lakshmi RamanHome cook, Surat
It tastes of roasted dal, not just coriander. That is what I was missing.
- Priya VoraHome cook, Navsari
I like adding my own tamarind. I decide how sour the pot goes.
- Suresh NairCaterer, Ankleshwar
We make sambar every morning for the canteen, and it holds up through lunch.
- Anand KothariHome cook, Vadodara
Two teaspoons for four people is right. The first time I used far too much.
- Lakshmi RamanHome cook, Surat
It tastes of roasted dal, not just coriander. That is what I was missing.
- Priya VoraHome cook, Navsari
I like adding my own tamarind. I decide how sour the pot goes.
- Suresh NairCaterer, Ankleshwar
We make sambar every morning for the canteen, and it holds up through lunch.
- Anand KothariHome cook, Vadodara
Two teaspoons for four people is right. The first time I used far too much.
Tamarind is wet and would push the blend out of moisture spec, which shortens shelf life. Adding it fresh also gives you control over how sour the pot ends up.
It will make a passable rasam, but rasam wants more pepper and less dal than this blend carries. It is made for sambar, and it rescues a plain dal too.
Yes. Like every Koral blend, it is vegetarian, and the box carries the green vegetarian mark on its front.
No. Its side panel carries the same three claims as every Koral box: 100% pure, no preservatives and no added colours.
It comes in a 100 g box. If you need a larger quantity for a restaurant, distributor or catering kitchen, tell us how much and we will come back to you. Ask about quantities
Keep the box closed, away from heat, damp and direct sunlight, and always use a dry spoon. Ground spice gives up its aroma over time, so it is at its best in the weeks after opening. The best-before date is printed on every box.