Due to this, even today, despite having grinder and grinder in villages and towns, people use silbattas to make chutney. It not only enhances taste, but also reminds of tradition and culture.
Vidyavati Devi, an elderly resident of Ballia, says, “Silbatta sauce is an old -fashioned identity.” Silbatta has been a part of Indian homes for centuries. In the earlier times, women used to serve the family by grinding fresh chutney on silbatta in the morning. His taste was so wonderful that people used to ask for food again and again. The real juice of spices and vegetables comes out in ground sauce on silbatta compared to chutney made from mixy.
Desi taste specialty
Grinding on the silbatta gradually provides materials like green chillies, coriander, garlic, onion and tomatoes. His real flavor remains intact in this process. This is the reason why this sauce is made in a taste, sour and spicy. Especially when it is served with parathas, khichdi or dal-rice, its fun doubles.
Experts believe that grinding chutney on the silbatta protects the nutrients of the ingredients. These elements are destroyed due to sharp rotation and heat in the mixer, while the slow process of the silbatte maintains both taste and nutritional. Therefore, silbatta sauce is also considered a healthy option.
Tradition and today’s kitchen
Although most of the people now use Mixesy in modern lifestyle, but the festivals, family events and villages still continue to have the trend of silbatta sauce. This is not just a recipe, but a glimpse of our culture and heritage, which connects the new generation with indigenous taste.
conclusion: Overall, the silbatta sauce is the precious heritage of the Indian kitchen, which carry taste, health and culture-three. If you also want a real desi taste in food, then sometimes grind the sauce on the silbatta. Its flavor will not only satisfy your taste, but will also make the old -fashioned memories fresh.
