Learn how to make Koro Sambar (spicy aachar ka masala) with Chef Toral on Swaad Anusaar.
Koro Sambar is Spicy & full of flavors and serves a great compliment in any meals. Authentic Gujarati Style Aachar or Methia Masala is the perfect recipe for the summer vacation.
Koro Sambhar can be preserved for 5 to 6 months.
Can be serve with Papad, Sweet Dal, Sour Dal, Kadhi and lot more.
Watch our video and do try Koro Sambar Recipe at home. Don't forget to share your feedback in the comments section below.
Do watch the video to know more about Koro Sambar! Don't forget to Like, Share, Comment and Subscribe for instant updates
Ingredients:
1 cup Oil
1 cup Rai Kuria (cracked mustard seeds)
1/2 cup Methi Kuria (split fenugreek seeds)
1 1/2 tbsp Red Chilli Powder
1/2 tsp Asafoetida
Turmeric Powder
Salt
Method: First heat up the Oil after boiling the oil Switch off the gas and let it cool down, then in the mean time grind the Rai Kuria (cracked mustard seeds) in the mixer, do the same with Methi Kuria (split fenugreek seeds). Then mix them together and add Red Chilli Powder, Asafoetida, Turmeric Powder, Salt. Now mix them all together properly, add Oil which should be cool down by now.
Mix it properly and now your Koro Sambar (spicy aachar ka masala) is ready to be served.
Koro Sambar is Spicy & full of flavors and serves a great compliment in any meals. Authentic Gujarati Style Aachar or Methia Masala is the perfect recipe for the summer vacation.
Koro Sambhar can be preserved for 5 to 6 months.
Can be serve with Papad, Sweet Dal, Sour Dal, Kadhi and lot more.
Watch our video and do try Koro Sambar Recipe at home. Don't forget to share your feedback in the comments section below.
Do watch the video to know more about Koro Sambar! Don't forget to Like, Share, Comment and Subscribe for instant updates
Ingredients:
1 cup Oil
1 cup Rai Kuria (cracked mustard seeds)
1/2 cup Methi Kuria (split fenugreek seeds)
1 1/2 tbsp Red Chilli Powder
1/2 tsp Asafoetida
Turmeric Powder
Salt
Method: First heat up the Oil after boiling the oil Switch off the gas and let it cool down, then in the mean time grind the Rai Kuria (cracked mustard seeds) in the mixer, do the same with Methi Kuria (split fenugreek seeds). Then mix them together and add Red Chilli Powder, Asafoetida, Turmeric Powder, Salt. Now mix them all together properly, add Oil which should be cool down by now.
Mix it properly and now your Koro Sambar (spicy aachar ka masala) is ready to be served.
Category
🛠️
Lifestyle