South Indian Aromatic Blend

Sambar Masala | Sambhar Masala

South Indian | Tangy & Spicy | For Sambhar & Dal | Cryogenic Grinding

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Weight: 100g

100g

500g

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Hygienically
Packed

Clinically
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No Artificial
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84%

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91%

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76%

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Everyday Cooking

Description

Buy Sambar Masala (Sambhar Masala) Online

Hathi Sambar Masala is a blend of spices that is used to enhance the flavors of South Indian sambar. This masala blend contains coriander, cumin, fenugreek, red chili, and black pepper from the best-growing regions across India. Hathi Masala then roasts and grinds them using cryogenic technology to preserve the natural oils that give them their aroma. One tablespoon of this masala gives your sambar the same flavors you get at a tiffin center or restaurant.

Why Indian Households Should Use Hathi Masala?

Cryogenic Ground at -180°C
Lab Tested: 20+ Parameters per Batch
Hygienically Packed, Zero Hand-Touch Process
No Artificial Colour or Additives
FSSAI Certified | ISO 22000

What Is Sambar Masala?

It’s a mixture of roasted spices used to make sambhar. It’s a South Indian lentil and vegetable curry served with idli, dosa, vada, and dal. This masala mix contains coriander, cumin, fenugreek, red chilli, and black pepper. These spices give your sambhar its warm, slightly spicy, and aromatic flavour. The secret of good sambar masala lies in its balance: coriander seeds add earthiness, cumin seeds add warmth, fenugreek seeds add a touch of sweetness, red chili adds spice, and black pepper adds sharpness.

Sourcing and Origin

Coriander Seeds (Rajasthan): The region of Rajasthan produces the largest amount of good-quality coriander in India. The seeds that grow in this region are larger in size and contain more essential oils.

Cumin Seeds (Gujarat): Gujarat cumin seeds are known for their natural warmth and aroma. Hathi masala evaluates the cumin seeds for cuminaldehyde content, the compound that gives cumin its flavour.

Fenugreek Seeds (Madhya Pradesh): Fenugreek seeds from Madhya Pradesh impart a slightly bitter aroma and flavor that balances the entire mixture. Hathi masala uses golden-brown seeds only.

Red Chilli (Andhra Pradesh): Hathi masala uses Guntur red chilli for perfect spice and ASTA colour value. Low-ASTA chillies are rejected during processing.

Black Pepper (Kerala): Kerala's black pepper is the most fragrant in India. It grows in the high-altitude Malabar region, where pepper plants are grown in shade.

Why Cryogenic Grinding Matters for Sambar Masala

Traditional grinding machines generate heat due to friction. So, the essential oils present in the spices evaporate. These oils are the compounds that give sambar masala its strong fragrance and flavours.

Hathi Masala grounds the spices using cryogenic grinding technology. The whole roasted spices are cooled to –180°C using liquid nitrogen before grinding. At this temperature, the essential oils and color compounds freeze, becoming locked within each particle. When you open the pack, an aroma hits you immediately. You need less masala per pot of sambar because the flavour is stronger. A 200g pack of Hathi Sambar Masala goes further than a 200g pack of traditionally ground sambar masala.

How to Use Sambar Masala

Daily Sambar for Idli and Dosa: Use 1 teaspoon of this masala in preheated oil or ghee, along with curry leaves. Let it bloom for 20-30 seconds. Then add chopped onions, tomatoes, and vegetables. This releases the good fragrance.

Dal Sambar: Use 0.75 tsp per bowl of cooked toor dal. Mix the masala mix with the cooked dal along with the salt and turmeric. It adds a warm, spiced flavour to your dal without making it too spicy.

Vegetable Sambar: Add 1 teaspoon of this masala to a kadhai along with vegetables, drumsticks, and tomatoes. Cook them for 5-7 minutes. This helps the masalas blend perfectly into the gravy.

Sambar Powder for Upma and Rice: Sprinkle 0.5 teaspoon on the upma or rice while mixing. It gives a warm South Indian flavour to your dish without overpowering other masalas.

Nutritional Information

Nutrient	Per 100g
Calories	434.81 kcal
Total fat	17.65 g
Potassium	0.00 mg
Fat	0.00 kcal
Cholesterol	0.00 mg
Vitamin A	0.00 µg
Carbohydrate	57.23 g
Protein	11.76 g
Iron	10.30 mg
Sodium	2487 mg
Calcium	98.00 mg
Vitamin C	2.1 mg

Indicative nutritional value. The exact value may vary by batch.

Storage: Store Hathi Masala Red Chilli Powder in an airtight glass or plastic jar. Keep the jar in a cool, dry spot away from moisture and direct sunlight. Best consumed within 14-18 months of opening. Hathi Masala’s 3-layer sealed packaging protects capsaicin until you open the pack.

Quality You Can Trust

Hathi Masala has been manufacturing spices since 1952. The spices in Hathi Sambhar Masala are ground at very low temperatures using cryogenic technology. This procedure preserves the essential oils that enhance the color, fragrance, and flavour. It processes without human contact at any stage. Every batch is lab-tested for colour, moisture, purity, and safety before dispatch.

- FSSAI Certified and ISO 22000 Manufacturing

- Lab Tested Every Batch

- Cryogenic Ground at -150°C, No Heat Damage

- Hygienically Packed, Dedicated Sterilization Facility

- Flavour-Locked 3-Layer Packaging

More from the Hathi Masala Kitchen

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Pickle Masala, Ready-to-use mixes for homemade achar

Whole Masala, Whole spices for tadka and traditional cooking

Recipes

How to use Sambhar Masala in your cooking

Classic Sambhar

With Hathi Sambhar Masala, you can create a well-balanced flavor profile with just the right amount of spice and tanginess from the tamarind. Our masala ensures that your Sambhar is always delicious, whether served with rice, idli, or dosa.

Rasam

Hathi Sambhar Masala is an excellent addition to rasam, a tangy and spicy South Indian rasam. The masala spices are carefully roasted and ground to preserve their vital oils, giving in a pleasant and flavourful rasam. Our Sambhar Masala in Rasam adds an authentic taste.

Dal balls gravy

Hathi Sambhar Masala can elevate your Dal Balls Gravy to a flavourful and aromatic dish. The masala's spice blend deepens and richens the sauce, making the dal balls even more wonderful. The combination of spices in Hathi Sambhar Masala improves the flavor of the bean balls and gravy, giving you a balanced blend of flavors.

History & Source

History & Sources

Sambhar is a popular South Indian dish with a centuries-long heritage. Sambhar, which originated in the southern states of India, mainly Tamil Nadu, Karnataka, and Andhra Pradesh, is a South Indian cuisine. The meal is cooked with lentils and a variety of vegetables and is flavored with a combination of spices and tamarind, giving it a characteristic sour flavor. Hathi Sambhar Masala preserves this tradition by combining carefully selected spices to make an authentic and flavourful Sambhar.

Benefits in Ayurveda

According to Ayurveda, the spices used in Sambhar Masala provide several health advantages. Cumin and coriander are known for their digestive characteristics, which aid digestion and relieve bloating. Fenugreek is known for regulating blood sugar levels and improving metabolism. Mustard seeds offer anti-inflammatory effects and improve digestion. Tamarind fruit, a main ingredient in Sambhar, is high in antioxidants.

Ingredients

Chilli, Coriander, Cumin,Fenugreek, Rice, Salt, Curry Leaves, Edible Oil, Asafoetide.

FAQ

Frequently Asked Questions

Q1: What is sambar masala used for?

A spice mix created to enhance the flavours of sambar. Sambhar is a South Indian dal with vegetables. It’s served with idli, dosa, and vada. You can also use this masala mix to enhance the flavour of upma, rice, and soup, adding a rich South Indian touch.

Q2: How much sambhar masala should I use per pot of sambar?

Use 1 teaspoon of this masala mix per 4-5 cups of sambhar. Add 3/4 teaspoon first, taste, and add more if you want more flavours. Every spice used in this mix is cryogenically ground, so a little amount goes a long way.

Q3: Is Hathi Sambhar Masala spicy?

It has a low-to-medium spice level and is balanced for daily cooking. If you want less spice, use 0.5 teaspoon instead of 1 teaspoon. If you want more heat, add 0.5 teaspoon of red chilli powder along with the sambhar masala mix.

Q4: How is sambar masala different from garam masala?

Sambhar masala is a South Indian spice blend that contains roasted coriander, cumin, and fenugreek. It is used in sambar and South Indian meals. Garam masala is a North Indian spice mix of warming masalas such as cinnamon, cardamom, and cloves. It is used for daily sabji, curries, dal, and rice. They taste different and are used for different dishes.

Q5: How should I store sambar masala to keep it fresh?

Transfer this masala to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening.

Q6: Does Hathi Chole Masala have artificial colour or preservatives?

No. This masala mix contains only natural spices. It doesn’t contain any artificial colours, dyes, or preservatives. The taste and aroma come fully from the natural whole spices. Every batch is lab-tested for purity and safety. Hathi Masala is certified to FSSAI and ISO 22000 standards.

Q7: Can I use sambar masala in non-Indian dishes?

Yes. You can use a small amount in vegetable soup, any dal, or chicken broth to achieve a warm, earthy flavour. It also works beautifully in dal-based soups or as a finishing spice on snacks.

Q8: Is Sambhar Masala safe for children and elderly members?

Yes, this spice blend is safe in normal cooking amounts for people of all age groups. Kids under 2 should consult their doctor before using this masala regularly in their meals. Elderly people with sensitive stomachs should avoid using large amounts.

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