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Sambhaar plays a versatile role in the preparation of many spicy pickles. It is a blend of split mustard seeds (rai na kuria), chilli powder, turmeric powder, asafoetida and salt. To make the sambhaar slightly moist, I have added mustard oil. This sambhaar is very handy when making instant pickles at home for lunch or dinner. My family enjoys the instant carrot pickle I serve them for lunch. Just about 15 minutes before lunch, I apply salt and a pinch turmeric powder to the carrots and keep them aside for some time after which I combine the carrots and the prepared sambhaar. This pickle is ready within 15 minutes and I serve this with hot phulkas for lunch.
- Mix together all the ingredients. Store in a glass jar and use as required.
Nutrient values (Abbrv) per tbsp
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