Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food.

Usage: Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations.

A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour. Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It’s a cooling spice. The Greek and the Romans thought it to be an aphrodisiac. By the third Century B.C the Romans knew it was an excellent seasoning for food. Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.
Usage
– In Indian cuisine, coriander is mainly used for taste
– Frying, roast-ground coriander powder in oil gives the characteristic ‘curry’ flavour
– Coriander seeds have diuretic properties
– It alleviates gas and tones the digestive tract