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Spices blend for South Indian Curry
Recipe : Wash & dress 500g. vegetable like egg plant, drum sticks, marrow, potatoes, peas, cauliflower etc. Boil 200g. Toor dhal in 800ml water for 40 minutes. Retain water. Soak 50g. tamarind in 100ml. warm water for 30min. & extract pulp. Sieve & transfer into boiled dhal. Separately fry 100g. coarsely chopped red onions & 100g chopped tomatoes. Add the vegetable, 20g. Sambhar Masala, salt & stir fry for 5min. Transfer boiled dhal along with water & simmer for 20min.
Ingredients : Coriander seeds, Turmeric, Cumin, Red Chillies, Iodised Salt, Fenugreek Seeds, Rai, Mustard, Black Pepper, Cassia, Dried Ginger, Cardamom Amomum, Nutmeg, Cloves, Mace, Asafoetida.