CURRENT CHOICES VerSUS T R U P T I
CURRENT SAMBAR METHODS versus trupti araithu vitTA SAMBAR
Podi Sambar - Sambar made from off-the-shelf sambar masala powder
Sambar made from T R U P T I off-the-shelf Araithu Vitta Sambar Masala powder
Podi Sambar - Sambar made from off-the-shelf sambar masala powder
The off-the-shelf sambar masala powder is made by a machine that pulverizes the spices into a powder at high temperature and at a fast rate.
During the grinding of the spices and dal using high heat and speed, much of the flavonoids which are actually meant for the sambar, are lost into the air instead of getting captured in the sambar powder.
Thermal damage is the main limitation of the conventional grinding/pulverizing process. Sambar made using the ordinary sambar powder from the existing market results in a runny and bland sambar which is weak in color.
Araithu Vitta Sambar - Sambar made from spice masala paste
Sambar made from T R U P T I off-the-shelf Araithu Vitta Sambar Masala powder
Podi Sambar - Sambar made from off-the-shelf sambar masala powder
This conventional original recipe calls for slow roasting coconut, spices and dal in oil over low heat. These ingredients are then slow wet ground with very little water at a time on a stone-over-stone equipment such as "AMMIKAL", or "ATTUKAL".
When the dal is ground with the spices and the limited water in a stone grinder, the dal and spices become porous and expand. This allows the flavor of spices to percolate into the new found spaces within the dal and spices. From here on, the paste retains the flavors of the spices having trapped them. The paste acts as the medium for transference of flavor into the sambar.
The spices and the wet dal thus ground makes for a fresh, rich textured masala paste loaded with flavor. This paste is then added to the boiling liquid in the last stage of preparing the sambar. The paste including the dal infuses its richness, freshness, flavor, taste, texture and color into the sambar, while also releasing the flavonoids captured in the slow wet grinding thereby making this sambar far superior to the podi/powder sambar.
However, this whole process of making the sambar masala paste is laborious and time consuming. Busy working families have switched to the podi/powder sambar, sacrificing the richness, freshness, flavor, taste, texture and color of the araithu vitta sambar for the convenience of the podi/powder sambar.
Sambar made from T R U P T I off-the-shelf Araithu Vitta Sambar Masala powder
Sambar made from T R U P T I off-the-shelf Araithu Vitta Sambar Masala powder
Sambar made from T R U P T I off-the-shelf Araithu Vitta Sambar Masala powder
AKHANDS ENTERPRISES has risen to the occasion and filled the gap in the market for a READY-TO-USE Araithu Vitta Sambar Powder that will keep the richness, freshness, flavor, taste, texture and color of the conventional Araithu Vitta Sambar along with the convenience of the podi sambar.
We, at AKHANDS ENTERPRISES bring you the ground breaking Araithu Vitta Sambar Masala Powder made using the conventional recipe and process. We first slow roast the coconut, spices and dal over low heat in little oil. Then we carry out the slow, wet grinding of the above in a stone grinder. We carry out the wet grinding at room temperature. Further processing is done at a low temperature of 45 degree centigrade. This allows for the retention of the key flavoring component - the volatile essential oils. In addition to the maintenance of the low temperature in our process, an oxygen-free environment is provided. These together ensure that there is no oxidation of the nutrients and flavonoids. Also, the processing is done in closed vessels, out of exposure to light. This avoids the loss of pigments.
As you can see from the above, we at AKHANDS ENTERPRISES take great care to preserve the taste, texture, flavor and color when making the free flowing Araithu Vitta Sambar powder. Therefore, this powder when added to the boiling liquid at the last stage of sambar preparation, imparts the same richness, freshness, flavor, taste, texture and color into the sambar as the freshly ground paste. Thus we get a superior araithu vitta sambar at the fraction of the time and effort it would take you to make the sambar using your own paste made from scratch.
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