Also Known as
Achaar masala, Sambhaar

Description
Koro Sambhar is a tongue-tickling pickle masala used to flavour raw mangoes, green chillies, carrot, kabuli chana, methi seeds, etc. It is a mixture of split mustard seeds and fenugreek seeds mixed with other spices like chilli powder, and oil. Understandably, this dry masala mixture is quite spicy. It is a must-have ingredient in most Gujarati households, where apart from making pickles it is also used as a dry accompaniment. Gujaratis enjoy a snack of khakhras drizzled with ghee and koro sambhar. It also goes very well with dhoklas and idlis.

How to buy
• It is readily-available in packets at kirana stores and farsaan stores.
• Can be prepared at home also.

Culinary uses
• Koro Sambhar is used to make pickles that are stored for more than a year, like mango pickle, carrot pickle, gorkeri, chunda keri, etc.
• It is served as an accompaniment with khakhra and ghee, and also with white dhoklas, theplas, etc.

How to store
• Store in an airtight container in a cool dry place or in the refrigerator.