Sambhar Masala


NaturevibeUK

3Z-LARX-VPM4

Out of stock

Regular price £8.99
What's Inside? A blend of spices made with proper proportions of coriander seeds, cumin, red chillies and curry leaves. it is an essential spice mix for almost all sambar soup recipe which makes an essential side dish for most of the south Indians. Benefits? High On Proteins. Sambar is made of pulses.  Full...

What's Inside?

  • A blend of spices made with proper proportions of coriander seeds, cumin, red chillies and curry leaves.
  • it is an essential spice mix for almost all sambar soup recipe which makes an essential side dish for most of the south Indians.

Benefits?

  • High On Proteins. Sambar is made of pulses. 
  • Full Of Fiber In addition to proteins, pulses used in sambar are high on fibers too.
  • Antioxidant Punch. 
  • Easy to digest. 
  • Detox Benefits.

Uses?

  • First of all heat oil in a pressure cooker. Once the oil is hot fry 3 teaspoons coriander seeds, 1/2 teaspoon black peppercorns, 1/8 teaspoon methi seeds, 1 tablespoon channa dal and finally add 4-6 dried red chilies.
  • Fry till golden brown. Now add 1/4 cup toor dal and saute for 2 minutes. Let cool for 5 minutes. Reserve the oil in the same cooker.
  • Once cooled down, grind the fried ingredients into a thick paste. Add just enough water to make a paste.

  • Now heat the reserved oil again in the same cooker. Temper with mustard seeds and curry leaves. Add shallots, chopped tomatoes and chopped bell peppers. Saute for 2 minutes.

  • Add turmeric powder and saute well. Next add the tamarind extract and mix well.

  •  Add the ground masala and mix thoroughly. Finally add 2 cups water and required salt. Mix well and close the cooker. pressure cook for 10 minutes or up to 4 whistles.

  • Once the pressure is released check the consistency of sambar. If it is too thick for your liking add 1/4-1/2 cup water and bring to a boil. Finally add cilantro leaves and serve sambar with rice.

What's Inside?

  • A blend of spices made with proper proportions of coriander seeds, cumin, red chillies and curry leaves.
  • it is an essential spice mix for almost all sambar soup recipe which makes an essential side dish for most of the south Indians.

Benefits?

  • High On Proteins. Sambar is made of pulses. 
  • Full Of Fiber In addition to proteins, pulses used in sambar are high on fibers too.
  • Antioxidant Punch. 
  • Easy to digest. 
  • Detox Benefits.

Uses?

  • First of all heat oil in a pressure cooker. Once the oil is hot fry 3 teaspoons coriander seeds, 1/2 teaspoon black peppercorns, 1/8 teaspoon methi seeds, 1 tablespoon channa dal and finally add 4-6 dried red chilies.
  • Fry till golden brown. Now add 1/4 cup toor dal and saute for 2 minutes. Let cool for 5 minutes. Reserve the oil in the same cooker.
  • Once cooled down, grind the fried ingredients into a thick paste. Add just enough water to make a paste.

  • Now heat the reserved oil again in the same cooker. Temper with mustard seeds and curry leaves. Add shallots, chopped tomatoes and chopped bell peppers. Saute for 2 minutes.

  • Add turmeric powder and saute well. Next add the tamarind extract and mix well.

  •  Add the ground masala and mix thoroughly. Finally add 2 cups water and required salt. Mix well and close the cooker. pressure cook for 10 minutes or up to 4 whistles.

  • Once the pressure is released check the consistency of sambar. If it is too thick for your liking add 1/4-1/2 cup water and bring to a boil. Finally add cilantro leaves and serve sambar with rice.
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