SAMBAR PODI

This is the flag bearer for "Curry" or what you would call "Madras Curry Powder". Madras is a city in Tamil region of South India, "Curry" is Kari and "Powder" is podi. 

In my family, Sambar is traditionally made with the sambar podi. Growing up I had no clue what this mysterious podi entailed. All I knew was that when it mixed with tamarind pulp, veggies and lentils, boiled for a while,  the most tasty sambar revealed itself. With creating this sambar podi, I have thoroughly demystified it here.

Sambar is the quintessential side dish in the South Indian cuisine. There are dozens of ways of making sambar and making it with the podi is what feels home for me.  

With all that said, I've also discovered that this sambar podi also lends beautifully as a dry rub for a T-Bone steak slow smoked for hours together.  Trust me on this!

Note : Package contains 1/2 lb of Podi

Ingredients