Diteya's Roasted Coconut Sambar Powder is a premium blend of roasted coconut and traditional South Indian spices meticulously crafted to enhance the authentic flavor of your sambar dishes. This special powder includes a balanced mix of roasted coconut, red chilly, coriander, fenugreek, urad dal, toor dal, pepper, asafoetida, and dried curry leaves, providing a rich and aromatic profile. Designed for convenience and taste, this spice mix simplifies making delicious sambar at home or in commercial kitchens, delivering consistency with each batch. Its unique roasted coconut base not only enriches the taste but also imparts a subtle nutty aroma, setting it apart from conventional sambar powders. Ideal for restaurants, caterers, and food manufacturers seeking high-quality, ready-to-use sambar powder that maintains authentic South Indian flavors, this product supports efficient cooking without compromising on taste. To preserve its freshness, store in an airtight container and use a dry spoon, consuming within one month after opening. Experienced chefs and culinary professionals appreciate this blend for its ability to enhance daily meals or menu offerings with traditional taste and modern convenience.
Key Features
| Features | Description |
|---|---|
| Primary Ingredient | Roasted Coconut |
| Additional Spices | Red chilly, Coriander, Fenugreek, Urad dal, Toor dal, Pepper, Asafoetida, Dried Curry Leaves |
| Packaging | Airtight container recommended after opening |
| Shelf Life After Opening | Consume within one month |
| Usage Instructions | Use dry spoon to maintain quality |
| Flavor Profile | Rich, nutty aroma with authentic South Indian taste |
| Application | Ideal for sambar preparation with rice, dosa, iddly, or vada |
| Convenience | Ready-to-use powdered mix for quick cooking |
| Target Users | Restaurants, caterers, food manufacturers, and home kitchens |
| Preparation Method | Can be combined with toor dal, vegetables, tamarind or tomato pulp, and tempered with mustard seeds and curry leaves for best results |
| Attributes | Description |
|---|---|
| Ingredient Composition | Roasted coconut, red chilly, coriander, fenugreek, urad dal, toor dal, pepper, asafoetida, dried curry leaves |
| Net Weight | Not specified; varies by packaging |
| Storage | Keep in airtight container, store in a cool and dry place |
| Recommended Usage | Use within 1 month of opening for optimal freshness |
| Cooking Time | Sambar preparation requires boiling toor dal for 10 minutes (3-4 pressure cooker whistles) |
| Compatibility | Serves as seasoning for rice, dosa, iddly, vada |
| Preparation Instruction | Add 2-3 tbsp of powder along with tamarind pulp or tomatoes and turmeric powder, boil for 2-3 minutes |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Diteya's sambar powder features roasted coconut as a primary ingredient, which adds a rich nutty aroma and depth of flavor not commonly found in regular sambar powders that lack roasted coconut.
After opening, the powder should be stored in an airtight container and used within one month to maintain freshness and flavor integrity.
Yes, it is ideally suited for commercial kitchens and food service professionals looking to offer authentic South Indian dishes with consistent flavor.
Yes, it is recommended to first boil toor dal, add vegetables, turmeric, sambar powder and tamarind or tomato pulp, then temper with mustard seeds and curry leaves to bring out the best flavor.
The product description highlights natural ingredients only—roasted coconut and traditional spices—with no mention of preservatives or artificial additives.
Country Of Origin: India
Ingredents: Roasted Coconut, red Chilly, Coriander, Fenugreek, Urad Dal, toor Dal, Pepper, Asafoetida, dried Curry Leaves.
Once opened consume within one month. Keep in air tight container, Always use Dry Spoon.
How to use: Boil 1/2 Cup of toor dal in a cup of water for 10 minures 3-4 whistles in a pressure cooker, Add 250g of Vegetables, 1/4 Tsp of Turmeric Powder and 3 cups of water and cook, Add Tamarind pulp / tomatoes 2-3 tablespoon of Diteya's Sambar" and salt, boil fr 2-3 min, Temper with mustard seedwith Red chilli and curry leaves. Serve with Rice, Dosa, Iddly or Vada.
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Kochi , India
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