[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

Ingredients

Small Onion-250gm
Toor Daal-1/2cup
Water-
Salt-
Jaggery -
Curry leaves-
Turmeric powder
Coconut Oil-
Garlic-3
Green chilli-1-2
Chilli powder-1/2tsp
Coriander Powder-1/2tsp
Sambar Powder-3tbsp
Tomato-1
Tamarind -gooseberry size

4 Seasoning

Coconut oil-
Curry leaves-
Dry red chilli-3
Mustard seeds-1tsp
Fenugreek seeds-1/4tsp
Fenugreek powder-one pinch
Asafoetida powder-one pinch
Sambar powder-1/2tsp

Method

Wash daal ..
Take a cooker and add daal along with water ,turmeric powder and asafoetida .
Cook for one whistle .
In a kadai heat oil ,add curry leaves and garlic .
Saute for few seconds.
Then add small onions ,green chilli and saute till they r transparent ..
Now add chilli powder, turmeric powder, coriander powder saute till the raw smell goes..
Now add sambar powder and mix well.
Then add 1 tomato and close the kadai and cook well..
Open the cooker and add tamarind juice ..
and sauted onion mix..
mix well..
Add salt .. add jaggery ..
Now boil for 10 minutes or untill the sambar is bit thick ..
Now heat coconut oil and splutter mustard seeds
Then add fenugreek seeds and dry red chilli and curry leaves .
Switch off the flame and add asafoetida powder, fenugreek powder and sambar powder ..mix well..
Add this to the sambar.. mix well..
Close the cooker for 0 minutes ..
Then finally taste the sambar ..
U can adjust the thickness according to ur preference ..
If u want more thickness boil sambar for little more time or increase the quantity of daal ..
So the tasty d easy Ulli sambar is ready to serve

The Organic Wine Works a Notre Terre 2007