Making fresh, homemade Sambar Powder or Sambar Masala (also known as Sambar Podi in Tamil language) is a simple task that will yield incredible results. This deeply aromatic dry masala (spice mix) is easy to make at home, and is so much more flavorful than what you would buy at the store!

Storage Tips and Suggestions

Store sambar masala in a clean air-tight jar in a dry and cool place. When taking the spice mix from the jar, never use a wet spoon. Always use a dry spoon.

After you finish taking the required amount of sambar podi for your recipe, close the jar well and keep it back in the same dry and cool place.

If any moisture or water goes into the jar, it will deteriorate the spice mix and may get moldy or have fungus.

This sambar powder keeps well for 3 to 4 months in a dry and cool place. Store it in a place in your kitchen which is cool, dry and does not have any moisture.

You can also choose to store it in the refrigerator if you live in a hot and humid region.

I would not recommend to store sambar powder in the masala dabba (masala container box) as the aroma will fade over a period of time. It is best to store it in an air-tight steel or glass jar or container.