Ankuraa Authentic: Traditional South Indian Sambar Powder

Sambar isn't just a dish; it's an emotion. Ankuraa’s Traditional Sambar Powder is crafted to recreate the nostalgic aroma of a slow-cooked Sunday lunch. We slow-roast premium Coriander Seeds and Red Chillies to release their essential oils, blending them with a unique mix of four lentils (Toor, Urad, Moong, and Chana). This ensures your sambar naturally thickens without the need for additives. Finished with aromatic Curry Leaves, Hing (Asafoetida), and a touch of Black Pepper, this blend delivers the perfect balance of spice, aroma, and texture.

Why should you buy it? It solves the biggest problem with home-made sambar: watery consistency and lack of aroma.

• Rich & Thick Gravy: Our unique blend of Chana, Toor, Urad, and Moong Dals acts as a natural thickener—say goodbye to watery sambar.

• Restaurant-Style Aroma: Generously spiced with Hing and Fenugreek, it fills your kitchen with that authentic smell the moment it hits the boiling pot.

• Balanced Heat: We use Black Pepper to complement the Red Chillies, offering a complex, warming spice profile rather than just burning heat.

• Multi-Purpose: While perfect for Sambar, it works wonders in Kootu, vegetable stir-fries (Poriyal), and even Rasam.

• ✅ Naturally Thick: Unique 4-Dal blend for rich consistency.

• ✅ Aromatic Finish: Loaded with Hing & Curry Leaves.

• ✅ Complex Flavor: Balanced heat from Pepper & Chillies.

• ✅ Clean Label: No artificial thickeners or preservatives.

Directions to Use:

1. Boil: Cook Toor Dal and your choice of vegetables (drumstick, carrot, etc.) until soft.

2. Simmer: Add tamarind extract, salt, and 1-2 tablespoons of Ankuraa Sambar Powder. Simmer for 5-7 minutes until the raw smell disappears.

3. Combine: Add the cooked dal and simmer for another 2 minutes to let the flavors meld.

4. Temper: The Final Touch: Temper with mustard seeds, curry leaves, and dry red chillies in ghee/oil and pour over the hot sambar