[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[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 Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

Sambar is most popular South Indian spicy, sour and sweet curry that is made of using toor dal (arhar/sambar dal) i.e. split skinless yellow lentils along with lot many vegetables, cooked together. It is a must accompaniment with any South Indian style meal. It is usually served with rice/ dosa/ utthapam/ idli and/or vada.
Watch the recipe video and make it at home. Share your experience in comments column below.

Recipe:

Ingredients:

* 1/2 cup toor dal (arhar dal),
* 1 carrot, scrubbed and diced into 1/2 inch thick buttons,
* 2 small size eggplants (baigun), chopped into 1 inch chunks,
* 3 or 4 round gourds (tinde), quartered,
* 100 gm yellow squash, peeled, seeded and chopped into 1 inch chunks,
* 4 or 6 French beans, diced into 1 inch long pieces,
* Salt to taste,
* 1/2 tsp turmeric powder,
* 1 tsp mustard seeds,
* 2 dried whole red chilies,
* 5 or 7 fresh curry leaves,
* 2 tsp coriander powder,
* 1/2 tsp or to taste Kashmiri chili powder (degi mirch)(cayenne pepper),
* 1/4 tsp or to taste red chili powder (paprika),
* 1/2 tsp garam masala,
* 1/2 cup tamarind water or 1/4 cup tamarind pulp,
* 1 tsp or to taste grated jaggery or sugar (optional).

Method:

1. Put a pressure cooker over medium-high heat with 3 or 4 cups water in it. Add more water if you want thinner consistency or less water if want thick consistency of sambar.
2. Add half cup of well-washed toor dal in it. Add in carrot, eggplants, round gourds, yellow squash and French beans. You may omit any or add in more vegetables like onion, tomato, drumsticks, pumpkin and/or any other of your choice.
3. Also add in 3/4 of a tsp salt or to taste, and half tsp turmeric powder.
4. Stir to mix well close the lid, and cook at medium heat until cooker starts whistling. Reduce heat to low and continue cooking at low heat for 5 to 7 minutes. Reducing heat saves energy while making no difference in cooking time.
5. After cooking for 5 or 7 minutes turn off the heat and leave cooker as is where is so as to allow steam to escape on its own. It may take 10 to 15 minutes.
6. After confirming that steam is released carefully unlock and remove the lid of pressure cooker. Stir to mix then transfer cooker onto the side stove and put a temper-pan on this stove. Turn on heat for medium-low heat on both stoves.
7. Add 2 tbsp cooking oil or ghee into temper pan, add 1 tsp mustard seeds, and when they start spluttering, reduce heat to low.
8. Add in 2 dried whole red chilies, 5 or 7 fresh curry leaves, 2 tsp coriander powder, half tsp or to taste Kashmiri chili powder that is degi mirch or cayenne pepper plus quarter tsp or to taste red chili powder or paprika,
and half tsp garam masala, stir to mix then pour in half cup or to taste of tamarind water or quarter cup of tamarind pulp into pan. For making tamarind water, soak seedless tamarind in enough water for one hour. Mash soaked tamarind in soaking water. Drain off squeezed pulp and discard. Filtered water is tamarind water.
9. Stir and cook for half a minute then pour the temper over simmering sambar in pressure cooker. Stir to mix well.
10. Now stir in 1 tsp or to taste of sugar or grated jaggery. Traditionally jaggery is used in sambar but we are using sugar as we are not having it right now.
11. Stir to mix well then check and adjust the seasonings. Add whatever more is required and stir to mix for the final time and turn off the heat.
12. Delicious sambar is ready serve it simmering hot, accompanied with cooked rice or any of South Indian cuisines like dosa, utthapam, idli or vada and enjoy.

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DHYAAANGURU DR. NIPUN AGGARWAL is a Humanitarian, Philanthropist, Mentor, Motivator, Doctor and a Spiritual Guide who has helped thousands over the years with Lectures and workshops on Self-Development, Meditation and Mantras.
The healing mantras by Dhyaanguru are not just to provide spiritual benefits, but also to manifest in psycho-physiological healing. They work at the core level of the human system, DNA. The vibrations and frequencies of these powerful mantras have shown tremendous healing properties. Thousands of people have shared their success stories on Youtube.
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MANTRA : OM KROOM LINGAYA OM

LOOK GOOD, TALK GOOD AND SMELL GOOD TO ENHANCE THE EFFECTS OF MANTRA !
You will see a glow on your face and the magnetism in your personality after each session. Best to do it for atleast 20 minutes. But more the better !

Feeling sexual is part of human nature. There is no need to shy away from sexuality. With a clean heart and soul, you should get the pleasures through your soulmate. Love is the main ingredient of any sexual encounter. Without true love, sex is said to be a devil’s cave, which only brings demoralization of character.

USE THIS MANTRA IF YOU FEEL SEXUALLY DEPRIVED OR SUFFER FROM LOW VITALITY. THIS WILL HELP WITH ENHANCING YOUR OVERALL SEXUAL EXPERIENCE !
FOCUS ON YOUR ROOT CHAKRA/GENITALIA AND FEEL THE RUSH OF ENERGY IN YOUR REPRODUCTIVE ORGANS !

Kroom is the beej sound for vital reproductive forces(Linga)

Sexual attraction is attraction on the basis of sexual desire or the quality of arousing such interest. Sexual attractiveness or sex appeal is an individual’s ability to attract the sexual or erotic interest of another person, and is a factor in sexual selection or mate choice. The attraction can be to the physical or other qualities or traits of a person, or to such qualities in the context in which they appear. The attraction may be to a person’s aesthetics or movements or to their voice or smell, besides other factors. The attraction may be enhanced by a person’s adornments, clothing, perfume or style. It can also be influenced by individual genetic,psychological, or cultural factors, or to other, more amorphous qualities of the person. Sexual attraction is also a response to another person that depends on a combination of the person possessing the traits and also on the criteria of the person who is attracted.

Though attempts have been made to devise objective criteria of sexual attractiveness, and measure it as one of several bodily forms of capital asset (see erotic capital), a person’s sexual attractiveness is to a large extent a subjective measure dependent on another person’s interest, perception, and sexual orientation.

A person’s physical appearance has a critical impact on their sexual attractiveness. This involves the impact one’s appearance has on the senses, especially in the beginning of a relationship:

1.Visual perception (how the other looks and acts or moves, for example while dancing);
2.Audition (how the other’s voice and movements sound);
3.Olfaction (how the other smells, naturally or artificially; the wrong smell may be repellent).