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Sambar Powder

Sambar Powder Our range of high grade, pure powdered spices offer best flavor, aroma and color. Powdered spices can be offered to you as per your specifications from consumer packs to bulk packs. We are the manufacturer and exporter of traditional spice powders. Indian spices are the soul of Indian cuisine. We offer an extensive line of spices through our on-line store. Our spices contain natural and genuine ingredients, which enhance the flavor of the delicacy. The products we offer are

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Sambar Powder Our range of high grade, pure powdered spices offer best flavor, aroma and color. Powdered spices can be offered to you as per your specifications from consumer packs to bulk packs. We are the manufacturer and exporter of traditional spice powders. Indian spices are the soul of Indian cuisine. We offer an extensive line of spices through our on-line store. Our spices contain natural and genuine ingredients, which enhance the flavor of the delicacy. The products we offer are

Sambar powder is a flavorful South Indian style coarse textured spices powder, prepared by grinding various type of basic Indian spices like coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon, dry coconut etc.

  • Take all the ingredients in individual bowls or a large plate. Roast coriander seeds and curry leaves in a pan (kadai) over low flame until we smell nice aroma or coriander seeds turn slightly light brown.
  • Transfer them to a plate. Sambar Powder Roast chana dal in the same pan until it turns slightly light brown. Transfer it to the same plate. Add mustard seeds and fenugreek seeds to the same pan and roast them until they turn slightly dark in color or we smell a nice aroma.
  • Transfer to the same plate. Roast cumin seeds, black peppercorns and cinnamon in the same pan for 30-40 seconds and transfer to the same plate Roast dry red chill for 20-30 seconds and transfer to the same plate. Roast grated dry coconut until light brown and transfer to the same plate.

 

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