Ammiji’s Sambar Masala kandhor The end result is fragrant

The end result is fragrant and will elevate your paranthas to that irresistible level

This pickle harnesses the massive power of garlic in tiny

she would make it once a year and use it the next

While the traditional urad dal wadiyan and fiery and can not be eaten on a daily basis

When asked why

Ammiji’s Sambar Masala kandhor The end result is fragrantThe fragrance of an ordinary home in the south of India, encapsulated in a jar We Punjabis, we can cook a brilliant dal. But no matter what we do, we cant transform it the way a South Indian will make sambar, Ammiji used to say whenever she ate sambar. We take Ammijis word as gospel. And thats why we took the help of a dear friend, a seasoned South Indian home chef, when we were working on this recipe. Because who would know the secrets of the perfect