Indian vegetarian recipes give tough competition to all the non-vegetarian dishes and stand for a separate role in foods.
One of the favorite and most widely prepared dishes in India is Sambar. Sambar is usually made of pulses. Dal is a very great origin of vegetarian protein.
Vegetarians and vegans meet the shortage of choices when it comes to proteins. Including eggs, fish and meat out of the table, sambar will prove to be an efficient and tasty source of protein. The quality of any sambar significantly depends on the sambar masala used to prepare it.
In comparison to proteins, the pulses used in sambar are also high in fiber. Sambar contains a number of vegetables that are high in fibres and antioxidants. Modern sambar recipes are made with vegetables such as drumsticks, pumpkin, brinjal, okra, tomatoes and several other fiber-rich seasonal vegetables. High fiber foods are good for the heart and cholesterol. Aachi masala products are known as good masala in south India.
Sambar Powder in Aachi Masala
Sambar powder is a mixture of spices used throughout India, particularly in the southern regions. As the name indicates, it is used to make Sambar, a vegetable mixture and cooked lentils flavoured with tamarind pulp and Sambar powder.
Aachi masala has the variety of masala powders that match the traditional taste of Indian cuisine. It is eaten with rice or dishes such as dosa, idli and vada. Every state in South India prepares it with a traditional variety, suited to its taste and its surroundings. South India best masala supplies the best sambar masala powder throughout India.
Similarly, each family has its own Sambar powder formula, with ingredients in proportion to the degree of spiciness that they prefer. Even so, the existence of ready to use Sambar powder has made Sambar preparation easier and quicker these days.
Sambar powder may also be applied to curries, vegetable recipes, soups or stews towards the end of a meal, giving the meals a traditional South Indian flavor.
