Ingredients - Dried Red Chilies, Coriander Seeds, Pigeon Peas, Bengal Gram Dal, Cumin seeds, Turmeric powder, black pepper corn, fenugreek seeds
Directions to use - use approx 4 tbsp for gooseberry sized tamarind.
Serves 4-5.
How to make sambar - take extract of a small lemon sized tamarind. Add 4 tbsp of samabar 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 - Upto 3-4 Months in Dry Conditions, Store in fridge to Retail Aroma.
Tip - add a bajji molaga or capsicum for extra flavour. I love bajji molaga flavour.
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