Have you ever wondered why Sambar at a South Indian wedding smells so much better than what we make at home? The secret is in the timing of the spices. Most people boil the powder for too long. Instead, try this: finish your sambar cooking, and then at the very end, do a "Tadka" with ghee, mustard seeds, and a mix of Flavorack Jeera and Coriander powder.

"A perfect sambar is the bridge between a simple meal and a soulful experience."

When you add the powders to hot ghee, the aroma "explodes" and stays in the sambar. Cover the vessel immediately for 5 minutes after adding the tempering. This locks the smell inside. When you open the lid later to serve, the whole street will know you have made something special!