In a world of diverse Indian food, every dish has a significant role and identity. With a country full of diversity, one thing that holds it all together is the culture of dressing, festivals, celebrations, and foods. Taste is something that brings everyone together. Sambhar is in Tamil Nadu, but now every Indian house has its own place. A dish from the south is now the go-to dish for everyone. In north India, people love to eat breakfast as well as lunch. Taste beats cultural differences. Let’s get to know more about this cultural dish of the South.

Origin

Sambhar has its root in southern part of India, the state of Tamil Nadu. Sambhar refers to a spicy dish made with tuvar dal, pumpkin, and tamarind. Over the time, Sambhar masala evolved and becomes an iconic spice blend. This spice blend typically includes coriander seeds, cumin, fenugreek seeds, mustard seeds, peppercorns, dried red chilies, and curry leaves. The careful combination of these spices imparts a unique flavour profile that defines the authentic taste of Sambhar.

This blend of spices has been adopted by restaurants and foodies worldwide, and it is now used in fusion meals, soups, stews, and other foods. As a representation of the complex tapestry of Indian flavours, the warm and aromatic tones of Sambhar Masala have contributed to bringing Indian cuisine to a global recognition.

Here are the ingredients to make delicious sambhar- Ingredients:

• 1 cup Toor dal (split pigeon peas)
• 1 small lemon-sized tamarind, soaked in water
• 2 cups mixed vegetables (carrots, tomatoes, drumsticks, pumpkin, okra, eggplant), chopped
• 1 onion, chopped
• 1/2 teaspoon KPG turmeric powder
• 2 tablespoons KPG sambhar powder
• Salt to taste
• Fresh coriander leaves, chopped

For Tempering:

2 tablespoons oil (preferably sesame oil)
1 teaspoon mustard seeds
2-3 dry red chilies
A pinch of asafoetida (hing)
10-12 curry leaves

Instructions:

Rinse toor dal and pressure cook with water, turmeric, and salt until soft.
Soak tamarind in warm water for 15 minutes, squeeze to extract juice.
Boil mixed vegetables, onions, and tomatoes in a pot until tender.
Mix cooked dal with vegetables; add tamarind extract, KPG sambhar powder, and salt. Simmer for 10-15 minutes.
In a pan, heat oil, splutter mustard seeds, red chilies, asafoetida, and curry leaves. Sauté until fragrant.
Pour tempering over the sambhar, stirs, and simmers for 5-10 minutes to blend flavours.
Garnish sambhar with freshly chopped coriander leaves.
Serve hot with steamed rice, idli, dosa, or any bread.

Kitchen King Masala can transform whatever recipe it touches, from flavourful biryanis to filling noodle soups. It's a must-have for people who like to create cooking magic in their kitchens because of its rich and diverse flavour characteristics, which gives depth to both vegetarian and non-vegetarian dishes.

Conclusion

To the Indian dishes, where every spice tells a story, KPG Sambhar Masala stands out as a tale of tradition, authenticity, and flavour. As we conclude our exploration into the aromatic realm of this spice blend, it's evident that KPG has mastered the art of capturing the essence of South Indian dishes. The carefully curated combination of coriander, cumin, fenugreek, mustard seeds, peppercorns, dried red chilies, and curry leaves in KPG Sambar Masala showcases a commitment to quality and taste. This blend brings to your kitchen the rich heritage of South Indian cooking, allowing you to recreate the magic of Sambhar with utmost convenience.