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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.

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Sambhaar recipe - How to make Sambhaar

Storage: upto 3 months.   Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup. (14 tbsp )
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    Main procedure
  1. Mix together all the ingredients. Store in a glass jar and use as required.


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Nutrient values (Abbrv) per tbsp
Energy10 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat1.1 g
Cholesterol0 mg
Sodium387.6 mg
Click here to view calories for Sambhaar

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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 on 31 Dec 15 09:01 PM

Love this recipe. fantastic in the taste and made in jiffy