— SUITABLE FOR PURE VEGETARIAN FOOD —
You may discover that the Classic Sambar Podi is unmatched by any sambar powder you may have encountered on grocery shelves. Sambar is a very popular dish in India. Though originating in the south, today it is relished all over the country and in many parts of the world. And, believe it or not, sambar is made in a variety of ways and what you thought was just a pure vegetarian dish has its own mutton and prawn versions. This sambar powder can handle all the varieties. Try it!
Coriander Seed, Red Chili, Black-gram, Chick-pea, Pigeon-pea, Fenugreek Seed, Mustard Seed, Black Pepper, Curry Leaf Powder, Turmeric Powder, Cumin Seed, and Asafetida.
Usually 6 tsp for 1 cup of lentil (dal) for standard sambar, different for others.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
100g (1 cup) Tuvar/Toor dal
100g Vegetables | drumstick and/or ladyfinger and/or brinjal etc.
Soak 2 Tbs of tamarind (seedless) pulp in 2 cup hot water for 30 minute, squeeze out and discard the pulp. Keep aside.
Soak the dal in water for about 30 minutes; drain off water and put in a pressure cooker. Add ½ tsp turmeric powder and 5 cups water; pressure cook at highest heat for 1 whistle then at lowest heat cook for 30 minutes. Open cooker, check if the dal is well cooked and looks mushy—cook more if required. Add 6 tsp classic sambar podi, mash and churn the dal thoroughly, and keep aside.
In a saucepan start heating the tamarind water and ½ cup water. Add the vegetable pieces and 2 green chili (slit), and cook till vegetables are soft. Add 2 tsp powdered jaggery—optional—and salt (to taste). Stir well and cook in high heat till the curry consistency is right. The sambar should be a thin curry.
Heat 1 Tbs coconut oil in a small pan or karahi. Add 1 tsp mustard seed and when popping starts, add 4 red chili (whole), 2 pinch asafetida, 20 curry leaf, 8 shallots. When the shallots are light brown, pour this onto the dal. Mix well. Garnish with chopped coriander leaves.
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