MDH Sambhar Masala -100gm

৳ 185.00

MDH SAMBHAR MASALA

SAMBHAR MASALA
Spices blend for South Indian Curry

MDH Sambar Powder is a mix of sweet-smelling spices & herbs that were usually used for making sambar, a dish that is necessary part of south Indian diet. It will be served with idli, chappathi, rice etc.

 

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.

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Description

MDH SAMBHAR MASALA

SAMBHAR MASALA
Spices blend for South Indian Curry

MDH Sambar Powder is a mix of sweet-smelling spices & herbs that were usually used for making sambar, a dish that is necessary part of south Indian diet. It will be served with idli, chappathi, rice etc.

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.

Brand

MDH

Spices have a long and ancient history, especially in India, where they are a part of life and heritage. In every home & in every province across the country, different spices and blends are used to create different and distinctive tastes in dishes. Several decades ago, housewives used to grind their spices manually at home and make their own blends for use in their cooking. To make this process easier for the housewife, ’MAHASHIAN DI HATTI’ (MDH) visualised the concept of ready-to-use ground spices.

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