Tip #18: Ten Tips to make Perfect and Delightful Sambhar

Sambhar is in fact the identity of Tamil people and is the inevitable food item of our cuisine. Though it is our traditional and usual recipe, it becomes more delightful when done with proper ingredients and method. Here are some Smart Samayal Tips for the Perfect Sambhar:

 

 

See also the recipes of Kathamba Sambar, Easy Tiffin Sambar, Onion Sambar, Uduppi Sambar, Araichuvitta sambar, Kalyana Sambar

• Use New tamarind for making sambhar and don't use old tamarind which is ideal only for Vatha Kuzhambu. Old Tamarind looks darker and sticky.

• The selection of Toor dhal is very important. The smaller and flat ones without polishing brings about good taste.

• Don't use hing for Drumstick, Raddish and Onion sambhar since these veggies have their own flavour and hing will suppress their flavour.

• A pinch of extra hing is suggested for Pumpkin and Brinjal Sambhar.

• The boiled toor dhal must be mashed well with a cup of water before adding to sambhar. 

• Boil 2 tomatoes in hot water, peel off the skin and make a pulp in the blender and add it with the boiled toor dhal. This will make the Sambhar colourful.

• While making Sambhar with Sambhar powder instead of making fresh masala, fry 2 table spoons of dhania and  4 shallots in ghee and grind with a table spoon of grated coconut and add th the sambhar in the final stage to get great flavour and tast during special ocassions.

• For making sambhar for idli, dosa and pongal reduce the amount of tamarind and increase the number of tomatoes. Also use moong dhal and toor dhal equally.

• Saute any type of sambhar always with mustard seeds, fenugreek, red chillies and garnish finally with fresh curry leaves and coriander. Add one or two  slitted green chillies while the sambhar is boiling.

• Adding a small piece of jaggery gives yummy sambhar.

 

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Bhojana Recipes 2/16/2015