Sambar Podi - Tanjavur - 250 gms

Ingredients - red chillies, coriander seeds, channa dal, toor dal, fenugreek seeds, jeera, black peppers, turmeric powder. Directions to use - use approx 3 tbsp for gooseberry sized tamarind. Serves 4-5.

How to make sambar - take extract of a small lemon sized tamarind. Add 4 tbsp of samabr podi. add veggies of your choice. let it all cook together. ( some veggies may need to be sauteed, some may need to be pressure cooked - assuming that you'll know that ). add salt. add a small bit of jaggery. believe me, that jaggery helps. once it starts thickening, add cooked dal . my proportion is 3/4 cup uncooked dal for a lemon sized tamarind. This easily serves 5-6 people. Don't boil too much after adding dal. Sambar will thicken too much. You dont want that. Tadka - coconut oil or sesame oil , mustard seeds, a pinch of methi seeds, red chillies, curry leaves and hing. Garnish with freshly chopped coriander. 

Shelf life - 3-4 months in fridge.

Tip - add a bajji molaga or capsicum for extra flavour. I love bajji molaga flavour.