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All about Sambar
Sambar is the most famous dish in South India, recently the delicacy is spreading all over India. Sambar can be mixed with rice for lunch and dinner or had with Idly, Dosa, Poori.
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Sambar - Zoom |
Ingredients - Zoom |
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Sambar Receipes (100% vegetarian)
Sambar |
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Idly Sambar |
Sambar Vadai |
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The three basic ingeredients for making sambar are
1. Sambar podi or Sambar powder
2. Tamarind
3. Toor dal
1. Sambar Podi or Sambar Powder
For most of the South Indian dishes we use Sambar podi as the basic spice mixture. For eg: a simple potato fry can be made by adding salt and sambar podi to potato with little oil in a pan. Until a few decades ago, Sambar Podi or Sambar powder was prepared in each house by their own receipe. These days they are available in the super market/grocery stores.
Receipe for Sambar podi.
2. Tamarind
Next to Sambar Podi, the must use ingeredient is Tamarind. The Tamarind fruit is 12 to 15 cm (3 to 6 inches) in length with a hard, brown shell. The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarind is best described as sweet and sour in taste, and high in acid, sugar, vitamin B and, interestingly for a fruit, calcium. More on Tamarind can be found here.
We take a lime sized ball of tamarind, soak it in water for some time. Then squeeze it by hand to make juice. This is poared while cooking sambar.
3. Toor dal
Other name variations include Tuvar dal, Tuvaram paruppu in Tamil language, Yellow lentils. To use toor dal in sambar, we have to clean them and boil it. Stop boiling just before it can be made into paste. For boiling use of pressure cooker recommended while you can boil using a regular pot over gas.
Sambar name/spelling variations include Sambhar.
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