Sambhar Masala Dealers in Mumbai

• Form: Powder
• Shelf Life: 6 Months
• Storage: Cool & Dry Place
• Purity: 100%
• Pack Size: 50, 100, 200 gm etc.
• Quality: Optimum

• Drying Process: NA
• Processing Type: Blended
• Brand Name: EVERGREEN
• Color: Natural
• Shape: Powder
• Packaging Details: export quality packaging
• Type: Masala, Fresh
• Weight (kg): 17
• Style: Dried
• Supply Ability: 100 Kilogram/Kilograms per Week

Special SAMBHAR MASALA All of our respected customers can avail from us a quality proven range of Special Sambhar Masala, which is formulated by taking optimum quality ingredients. It is a spice blend used throughout India, especially the southern states. The ingredients included in it are toor dal, red chillies, cumin seeds, coriander seeds, peppercorn, fenugreek seeds, turmeric & dry curry leaves. All the ingredients are either sun-dried for a few days or dry-roasted (individually) till aromatic. It is used to prepare a South Indian delicacy called Sambhar. All our spices are made without using any added preservatives or additional colour.

• Cultivation Type: Organic
• Form: Powder
• Packaging Type: Paper Box, Plastic Packet
• Drying Process: Machine Dried
• Packaging Size: 100gm, 200gm, 250gm
• Application: Cooking Use
• Feature: Good Quality, Rich In Taste
• Purity: 100%
• Storage: Cool & Dry Place

DESCRIPTION Sambhar is a wonder recipe from the South of India and can be aptly described as a 'designer health food'. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food. USAGE Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations. RECIPE: SAMBHAR Before you begin: Soak 100 gms. Tur Dal for 30 minutes. Boil Dal with pieces of Drumstick, Brinjal, Pumpkin and Onions.Add 2 tbsp of thick Tamarind Juice, Chilli Powder, salt. Add 1 heaped tbsp of Everest Sambhar Masala. Bring to a simmer. Remove from fire. Serve.

Sambhar Masala is a delicate blend of many Indian spices to capture the right flavours of south Indian Sambhar. This south Indian spice blend is mostly used to prepare vegetarian dishes including sambhar. The beans in the recipe give it a nutty flavor and also help thickening of the gravy. Normally, all the ingredients are roasted one at a time on a hot griddle with Ghee and then ground to a powder.

VLC Sambhar Masala | Capturing rich flavours of south india with this perfect blend

  Sambhar, a traditional dish of South India. Sambhar is usually served with stamed rice. Sambhar with rice is oue of the main courses of both formal and everyday south indian cuisine. Bangar Sambhar Masala is an ideal for distinct style of sambhar. USAGE :Each state in South India prepares it with a typical variation, adapted to its taste and environment. This blend of Bangar Sambhar Masala is suited to most of various sambhar preparations. Ingredients :Coriander, Cumin, Curry leaf, Fenugreek, Asafoetida, Black Gram, Bengal Gram, Cinnamon, Chilli, Salt, Pigeon pea, Tamarind, Rice & Turmeric. Receipe :Soak 1/2 lime sized ball tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little to prepare 1 cup of juice. Wash and clean 1 cup toor dal (red lentils). Boil 2 cups of water and add the dal, 1/2 tsp turmeric powder and 1 tsp oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed add more water as it is boiling but do not let it get too watery. In a seperate pan heat to medium and pour in 1 tsp oil. Once the oil is hot, add 5 small dry red chillies, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds & 6-8 curry leaves and saute for 2 minutes. Add 1 chopped onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with 1/4 asafoetida, 1 tomato (cutted in pieces), and vegetable of choice (beans,chopped carrot etc.) and 2 tbsp Bangar Sambhar Masala. Allow this to boil for 5-10 minutes and remove from the heat. Garnish with chopped coriander leaves. Stir the vegetable on a low flame for 3 minutes. Keep covered for 5 minutes, so that the vegetable holds on the flavour and aroma of Bangar Garam Masala. In a few minutes the delicious vegetable is ready to eat.

We are leading supplier and exporter of huge range of Sambhar Masala.

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