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Rasam & Sambar Power


Sambar and rasam are popular South Indian dishes that are known for their unique flavors and aromatic spices. Sambar powder and rasam powder are spice blends used to add depth and flavor to these dishes. Here's a brief description of both:

Sambar Powder:

Sambar powder is a blend of various spices that are roasted and ground together to create a flavorful spice mix. The exact ingredients and proportions can vary depending on regional preferences and family recipes. Common ingredients include dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, turmeric, and asafoetida. Sambar powder is typically used to prepare sambar, a lentil-based vegetable stew that is enjoyed with rice, idli, dosa, or vada.


Rasam Powder:

 Rasam powder, also known as rasam podi, is another spice blend used in South Indian cuisine, particularly for making rasam—a tangy and spicy soup-like dish. The ingredients for rasam powder typically include dried red chilies, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and sometimes additional spices like mustard seeds, turmeric, and curry leaves. Rasam powder adds a unique flavor and aroma to the rasam, which is often served as a soup or mixed with rice.