If new to Indian cuisine, sambar powder is a special and unique spice blend added to the popular South Indian lentil and vegetable stew Sambar.

This easy spice mix takes just 30 minutes from start to finish, and one batch makes enough to fuel my household’s sambar obsession for up to 6 months.

Lithiya Sambar Powder a unique blend of spices which are dry roasted or even roasted with little. oil and then grounded to form a fine powder. later this spice powder is than added to lentil based Soup with vegetables to make an authentic sambar recipes. sambar recipes are integral part of any south indian households and kitchens. the key ingredient for a perfect traditional sambar recipe is the sambar podi or sambar powder added to it.

Lithiya Sambar:-
1) Dal-1/2 tea cup
2) Lithiya Sambar powder-3 tablespoons
3) Chopped assorted vegetables-5 tea cups
4) Chopped Lady’s Finger and Tomato-1 tea cup
5) Red chilli, Small onion, mustard and curry leaves – as required
6) Tamarind water and salt-as required.

Preparation: Cook dal. Add chopped vegetables and salt to it cook till the vegetables are half done. Add chopped tomato and lady’s finger and cook further till done. Add tamarind water and boil. Heat oil and crackle mustard, add LITHIYA SAMBAR POWDER, red chilli, sliced small onion and curry leaves and sauté. Add this to the cooked vegetables.

About Lemon Pickle:

Lemon Pickle also known as preserved lemons is a traditional condinent where lemons are preserved in a brine. A basic brine for this purpose consists of salt and lemons or lemon juice. Sometimes various spices are also added to balance the acidic and sour taste of lemons.

After preserving the lemons in the brine for a period of time, they ferment and soften after which they are edible. In the Indian lingo this is known as achar Lemon pickle.

Essentially a mango pickle recipe is made with tangy unripe green mangoes, spices, salt and oil. This Mango Pickle or Aam Ka Achar is a recipe which is sour and makes for the tastiest accompaniment with any Indian meal because of the choicest of spices that are used to make it.

It is a celebration that could be global because mango pickle was one of the earliest Indian foods to become well-known outside India. Early travellers to India spread the reputation of mangoes as the finest of fruits, but since they couldn’t take the fresh fruits back home, they made do with dried or pickled mangoes.

Mango Pickle is a Indian pickle variety made with raw unripe green mangoes, pickling spices and oil. Aam chunda, Punjabi aam ka achar, Rajasthani aam ka achar, mavinakayi uppinakayi, Maagaya, Avakaya & Vadu mango pickle are some of the most known mango pickle varieties made in India.

Traditionally, chopped mangoes are pickled with spices and oil in large ceramic pots known as bharani or barni. The ingredients ferment as the mango pickle ages and develops tons of flavor and deliciousness.