Sambar with an extra spice. An everyday favourite of a Tamilnadu household. With over 85 years of perfect blending. Masalas form an integral part of everyday cooking and we at MTR understand this. Therefore we take great car...

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Sambar with an extra spice. An everyday favourite of a Tamilnadu household. With over 85 years of perfect blending. Masalas form an integral part of everyday cooking and we at MTR understand this. Therefore we take great care in making them. We follow the authentic process of making Masalas. The purest ingredients are 'Pounded to perfection' to give you the right blend of Masalas thereby helping you make authentic tasting dishes for your family.

  • Sambar with an extra spice. An everyday favourite of a Tamilnadu household. With over 85 years of perfect blending.
  • Cooking Directions: Please read the detailed cooking directions from back of the pack. Use a dry spoon - Once opened, transfer the contents to an air tight container - Store in a cool & dry place
  • Ingredients: Coriander (56%), Rice flour, Cumin, Turmeric, Red chilli, Red gram dal, Fenugreek, Black pepper
  • Allergan Advice: None. Please Remember: Use a dry spoon - Once opened, transfer the contents to an air tight container - Store in a cool & dry place
  • Tip: Garnish with finely chopped Coriander leaves. Serve with rice, dosa or Idli and serves 33-35
  • Sambar with an extra spice. An everyday favourite of a Tamilnadu household. With over 85 years of perfect blending.
  • Cooking Directions: Please read the detailed cooking directions from back of the pack. Use a dry spoon - Once opened, transfer the contents to an air tight container - Store in a cool & dry place
  • Ingredients: Coriander (56%), Rice flour, Cumin, Turmeric, Red chilli, Red gram dal, Fenugreek, Black pepper
  • Allergan Advice: None. Please Remember: Use a dry spoon - Once opened, transfer the contents to an air tight container - Store in a cool & dry place
  • Tip: Garnish with finely chopped Coriander leaves. Serve with rice, dosa or Idli and serves 33-35

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