Box pack
Sambhar Masala Spice MIx
₹90
Free shipping on orders of ₹499 or more
Tangy South Indian sambhar spice mix with dal powders, curry leaves, tamarind and hing, for sambhar with drumstick, pumpkin or brinjal.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Sambhar Masala Spice MIx
- Net quantity
- 50g
- MRP
- ₹90 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- White Salt, Kashmiri Mirch Powder, Coriander Powder, Urad Dhuli Daal Powder, Arhar Daal Powder, Gram Daal Powder, Cumin Powder, Garlic Powder, Fenugreek Seed Powder, Curry Leaves Powder, Citric Acid Powder, Tamarind Powder, Turmeric Powder, Black Pepper Powder, Compound Hing, Cinnamon Powder, Clove Powder.
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Sambhar Spice Mix is made for the everyday pot of South Indian sambhar. Urad, arhar and chana dal powders give the gravy body, coriander and Kashmiri mirch bring colour and gentle heat, and curry leaves, tamarind and hing add the tang and savoury depth that make sambhar taste like home. The salt is already in the blend.
Simmer it with cooked toor dal and vegetables such as drumstick, pumpkin, brinjal, okra or shallots, and serve with idli, dosa, vada or steamed rice. It also seasons a quick vegetable kuzhambu.
Tip: splutter mustard seeds, dried red chillies and curry leaves in coconut oil first, then fry the mix for a minute before the dal goes in; this wakes up the spices and keeps the sambhar fragrant.
- Best for
- Sambhar, drumstick sambhar, tiffin sambhar for idli and dosa, vegetable kuzhambu, sambhar rice
- How to use
For 200 g cooked toor dal, heat 2 tablespoons coconut oil, add 1 or 2 dried red chillies, 1 teaspoon mustard seeds, 7 or 8 curry leaves and a sliced onion, and sauté for 2 minutes. Add one pack of the spice mix and sauté for 1 minute, then add cooked vegetables, the dal and water as needed and simmer for 10 minutes. Stir in strained tamarind water, cook for 1 minute more and taste before adding salt, as the mix already contains it.
