The perfect blend for flavourful traditional sambar derived from heirloom recipes from the Srivilliputthur - Virudhunagar region.
Cooking Directions (serves 4)
Step 1: In a kadai on high heat, heat 1 tbsp oil, add ½ tsp mustard seeds, one red chilli, 6 curry leaves and fry until the mustard starts to splutter.
Step 2: Add ½ cup of cut vegetables to the kadai (pumpkin / brinjal/ capsicum etc). Saute for two minutes, add 2 cup water and cook until soft.
Step 3: Add 1tbsp tamarind paste, 4 tsp Thaligai Kuzhambu Podi, ½ cup cooked and mashed toor or mung dal, salt to taste and boil for 4-5 minutes in medium heat.
Step 4: Switch off the flame. Add coriander and serve hot with cooked rice / idly / dosai etc.