Sambhar powder (Karnataka)

coconut oil, coriander seeds, cumin seeds, methi, urad dal, chana dal, curry leaves, dried
red chilli, turmeric


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• First of all, use coconut oil to obtain the authentic and original flavour in masala. • After that it is also important that each individual spice should be roasted on slow flame and that too separately to prevent it from burning. • Additional fact is that one can prepare the mixture of spices in large amount and can store it up to 6 months in an air sealed container. • To conclude, udupi style sambar spice powder tastes awesome when good quality red Kashmiri chillies are used in it as it not only enhances the taste of sambhar but also gives it a nice red color.