Sambar Masala – 90g



According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century. Sambhar originated in the kitchens of Thanjavur Maratha ruler Shahuji. The chefs of Shahuji I, trying to make a dish called Amti, experimented with toor dal instead of moong dal and tamarind extract for kokum. The court named it sambhar combination of sambha means sambhaji  and ahar means mill or food considered as sambhajis food, after the guest of the day, Sambhaji, the 2nd Chhatrapati  of the Maratha Empire.

Ingredients :

Dal, Coriander, Turmeric, Cumin, Chilli, Salt, Fenugreek Seeds, Mustard, Cassia, Ginger, Cardamom Black, Nutmeg, Cloves, Tamarind, Curry Leaf. Other Spices And Condiments.


Method of Cooking

1, In a cooker put 250Gms Toor Dal, pinch of turmeric powder and water, give 1 whistle on slow heat.

2, In a pan put vegetable like pieces of 4 finely chopped tomatoes, Aubergine, drum sticks, lady finger and onion, shallots.

3, Add sautéed vegetable in cooked dal and add half cup water. Add 2 ½ tsp SIBU SAMBAR MASALA and add 1 tsp of red chilli powder to give color. Heat in low flame for 15 minutes.

4, Serve hot with idli, dosa or chappaties.