Sambar - One of the quite essential south indian sidedish...In the recent days I have been getting many reader requests for posting the step by step method of how to make basic sambar...that too very specific in murugakkai sambar...though I have posted few other sambar recipes like arachuvitta sambar
, tiffin sambar
etc. In my cooking learning process, sambar didnt dispapoint me at all as it came out goodthough not perfect even for the first time.I think the sambar powder matters the most, ammas sambar powder is very popular among relatives and friends that everytime we pack to give it to them.Have you ever seen the outer wrapper of ashirwad sambar powder? Yes that was the inspiration for this click...Whenever I go to Nilgiris super market I stare at the wrapper and tell to myself....I will post the sambar recipe only if I am able to click like that...Hope I have done justice to it :)
- If you are using thick tamarind pulp then add just 1/4 cup.Always add tamarind extract only after the veggie gets cooked.
- Tempering at the last stage retains the flavour of the tempering for a long time.
- Smells and tastes good for 2 days if refrigerated. But heat it once inbetween cool down and then refrigerate.
- Boil well till the raw smell of the veggie as well as toor dal leaves.Switch off according to the thick consistency you prefer.
- I use homemade sambar powder which we grind in bulk.
Labels: Kolambu and Sambars for rice