Cocina del Mundo Herbs & Spices

Opening your eyes to the worlds kitchen!

Fresh hand ground spices blended from my own recipe.  Made using asafoetida, chile peppers, fenugreek, coriander, cumin, cinnamon, curry leaves, and black pepper.  Very fragrant mixture, in jars only.

Sambhar Powder

Foods to eat with Sambhar Powder

In season vegetable with stews, dals, peas, and legume mixtures; okra, drumstick, carrot, radish, pumpkin, potatoes, tomatoes, shallots or onions, soups, and with breads, naan, or pita.

Price: $4.50/1.5 jar

Sambhar is essentially a pea and vegetable stew or chowder based on a broth and is very popular in the cooking of southern regions of India especially Tamil Nadu. Vegetables and spices such as turmeric and chili powder are also added. The dal and vegetable stew is heated until the vegetables cook. A wide variety of vegetables may be added to sambhar. Typical vegetables include okra, drumstick, carrot, radish, pumpkin, potatoes, tomatoes, brinjal and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambhar will contain one or several seasonal vegetables as the main vegetables in the soup.

The cooked sambhar is typically eaten with an oil-fried spice mixture containing items such mustard seeds, urad dal, dried red chilis, curry leaves, fenugreek seeds, coriander seeds, and asafoetida. Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambhar; their aroma and flavor provide sambhar with a distinct and pleasant herbal essence.

Sambhar is reflective of a broad and ancient tradition of dal-based vegetable stews in southern India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of a dal and vegetable stew.

Sambhar Powder

Work cell 319-541-9566

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