Sambhar - South Indian Curry Sauce Mix - Gits

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Sambhar - South Indian Curry Sauce Mix - Gits

(Ref: ASP011-p)

Price from: £1.15

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Sambhar - South Indian Curry Sauce Mix - Gits - 100g - £1.25

Sambhar - South Indian Curry Sauce Mix - Gits - 200g - £1.95

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Net / Pack sizes: 100g, 200g

A delicious South Indian curry made with lentils, vegetables and blended spices, for eating with Idlis, Dosas, Vadas or rice.

Instructions:

Makes 8 cups 150 ml each:

Method:

• Blend contents of pack in 1200 ml water.

• Bring to boil stirring occasionally. Add 2 Tomatoes chopped or sliced. Simmer cook on medium heat for 15-20 mins to desired consistency.

• Garnish with chopped Coriander Leaves and serve hot as an accompaniment to Gits Instant Idlis, Dosais and Vadais or as a side dish with rice.

Tip: To enhance flavour, add your choice of parboiled Vegetables - Okra, Onions, Potatoes, Carrots, Brinjal, Pumpkin at step 2.

Ingredients: Lentils, Salt, Sugar, Dehydrated Onions, Red Chilli Powder, Partially Hydrogenated Vegetable Oil Shortening (Palmolein Oil, Sesame Oil), Tamarind Powder, Coriander Seeds, Mustard Seeds, Dehydrated Potatoes, Dehydrated Curry Leaves, Cumin Seeds, Citric Acid, Fenugreek Seeds, Cinnamon Powder, Turmeric Powder, Asafoetida, Clove Powder, Buylated Hydroxy Anisole (Preservative).

If there are any allergens in the ingredients they are marked as bold.

•  Packed in a facility that also processes: Dairy, Wheat Flour, Tree Nuts, Mustard, Sesame Seeds

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial flavours

•  Gluten Free

	Per 100g (/per 100ml)
Energy	1345kJ / 322kcal
Fat	7.4g
of which:
• Saturates	2.5g
Carbohydrates	52g
of which:
• Sugars	8.7g
Fibre	8g
Protein	11.8g
Salt	13.9g

Produce of India / Packed in India

•  Manufacturer (or, UK Distributor / Reseller) :

    Gits Food Products Pvt. Ltd.
    Gits House
    18/3 Hadapsar Industrial Estate
    Pune
    411 013
    India

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Testimonial:

"Dear Spices of India, Thank you very much for the prompt delivery of my recent order. I ordered at about 4pm one afternoon and arrived by 8.30 am the following day!"

- Dennis Cleak

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