The special blend of freshly roasted & ground spices will bring to life the authentic flavours and aroma of Thanjavur, Tamil Nadu.
How to use:

• – Cook 1/2 cup Toor Daal with 2 cups water, 1/4 tsp turmeric powder and 3 medium sized tomatoes cut into pieces in a pressure cooker.
• – Remove, mash and set aside. Soak half a lemon sized tamarind in one cup of warm water for 10 minutes. Extract the juice and set aside.
• – Heat 1-1/2 tbsp of oil and add 1/2 tsp Mustard seeds, 1/4 tsp asafoetida, 1 sprig of Curry leaves. Let it splutter.
• – Saute 1 chopped onion (optional) for 2 mins. Add 1-1/2 cup of chopped vegetables, 1-1/2 tbsp Sambar Podi, 2 tsp of salt & saute for a min.
• – To this, add the extracted tamarind juice & 1 cup of water. Cover & cook for 15 mins.
• – Add cooked daal to this & bring to boil (3 min).

Ingredients:
Coriander Seeds, Dried Red Chilli, Toor Dal (Red Gram), Channa Dal (Split Chickpea), Turmeric, Black Peppercorn, Cumin Seeds, Fenugreek Seeds.

• – Garnish with coriander leaves.

Shelf Life: 12 Months