red chilli powder and sea salt. 2. In a mortar and pestle grind the dry roasted spices. Add a little water to facilitate the grinding process. The paste is ready. Keep aside. In a pan add coconut oil ...

Among its many culinary treasures, sambar holds a special place ... The tempering, made with mustard seeds, dried red chillies, curry leaves, and asafoetida, imparts the finishing touch, elevating ...

3. Now add turmeric, red chilli powder, cumin and salt to this. Mix well and let it cook, covered. 4. Add some water and then add tamarind pulp, sambar powder and jaggery to it. Let it simmer for a ...

In a large saucepan or a kadhai, saute the peeled small onions in the remaining 2 tbsp oil over medium heat. Then add the ...