Sambar Powder


Coriander, Chilli, Bengal Gram, Toor Dal, Urad Dal, Cumin, Turmeric, Black Pepper, Fenugreek, Mustard, Cinnamon, Star Anise, Cloves, Bay Leaves, Mace, Green Cardamom, Nutmeg, Curry Leaves, Asafoetida, Salt



SOUTH INDIAN SAMBAR                                                                                                                              Servings : 6


Toor Dal – ¾ cup boiled, Drumsticks – 2 nos – cut into 3” pieces, Bottle gourd cubes – ½ cup, Oil – 2 tbsp, Mustard Seeds – 1 tsp, Curry leaves – 6-7, Asafoetida – 2 pinches, Tomatoes chopped – ½ cup, Small Shallots (Madras Onions) peeled – ½ cup, Tamarind pulp – 2 tbsp, My Choice Sambar Powder – 3 tbsp, Coriander chopped –  2 tbsp, Salt to taste


Blend the dal using a hand blender till it is smooth and keep aside.  Boil the drumsticks and bottle gourd with 1 cup of water till soft, keep aside.  Heat the oil in a deep pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.  Add the small onions and tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.  Add the cooked bottle gourd and drumstick, tamarind pulp, cooked dal, My Choice Sambar Masala, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 5 minutes, while stirring occasionally.  Garnish with coriander leaves.  Serve hot with Idly, Dosa, Vada and Rice.