MTR Sambar Powder 200gms

Sambar at a Bangalore friend's, sweeter than home, and an argument over whose was right.

• What: Sambar powder, Karnataka style
• Pack: 200 g
• Brand: MTR, Bengaluru, roots going back to 1924
• Best for: Sambar, huli, vegetable kootu

What it is

MTR traces its roots to the Mavalli Tiffin Room restaurant, opened in Bengaluru in 1924 by Yagnanarayana Maiya. MTR Foods is headquartered in Bengaluru, Karnataka, and makes masalas like this one.

The pack lists coriander first, at 36%, then rice, cumin, red chilli, fenugreek and cassia. The rice thickens the sambar a little, and the cassia gives it the warm, rounded smell of a Bengaluru darshini pot rather than a sharp Tamil one. Choosing between sambar powders? MTR for a Karnataka-style sambar; Sakthi or Annapoorna for the Tamil kind; Aachi Madras for a hotter, redder pot.

Tip: Add the powder with the tamarind water and let it boil a good five minutes before the dal goes in. Raw sambar powder tastes dusty.

Goes well with: Heera Toor Dal Plain, Tumkur Tamarind, LG Asafoetida (Hing) Cake

Coriander (36%), Rice, Cumin, Red Chilli, Fenugreek, Cassia.

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