Comments on: South Indian Delicacy – Sambhar Recipe ingredients and preparation http://www.vegrecipesofindia.com/south-indian-delicacy-sambhar-recipe-ingredients-and-preparation/ Sun, 05 Feb 2012 12:54:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: dassana http://www.vegrecipesofindia.com/south-indian-delicacy-sambhar-recipe-ingredients-and-preparation/comment-page-1/#comment-15837 dassana Sun, 25 Dec 2011 18:16:24 +0000 http://www.vegrecipesofindia.com/south-indian-delicacy-sambhar-recipe-ingredients-and-preparation/#comment-15837 neela... your inputs are really good. i am going to try this way of making the sambar. i know the basic ingredients that are added to make the sambar paste or powder. i did a lot of research before writing this post and compiled the ingredients for making the paste. there were so many variations and so many recipes for making the same sambar. i have mentioned all these ingredients so that the reader has a choice and can use the ingredients as per its availability and the reader's taste. i usually add the ground paste first and then the tamarind pulp. i will try the other way round. at home we usually add hing in the tadka. so this is how i have been making sambar tadka always. we also add curry leaves in the tadka and coriander leaves for garnish. but i will try to make the sambar as you have suggested with the basic sambar paste ingredients and the addition of tamarind paste first and the also the hing. plus the addition of curry leaves and coriander leaves after the tadka. neela… your inputs are really good. i am going to try this way of making the sambar.

i know the basic ingredients that are added to make the sambar paste or powder. i did a lot of research before writing this post and compiled the ingredients for making the paste. there were so many variations and so many recipes for making the same sambar.

i have mentioned all these ingredients so that the reader has a choice and can use the ingredients as per its availability and the reader’s taste.

i usually add the ground paste first and then the tamarind pulp. i will try the other way round.

at home we usually add hing in the tadka. so this is how i have been making sambar tadka always. we also add curry leaves in the tadka and coriander leaves for garnish.
but i will try to make the sambar as you have suggested with the basic sambar paste ingredients and the addition of tamarind paste first and the also the hing. plus the addition of curry leaves and coriander leaves after the tadka.

]]> By: Neela http://www.vegrecipesofindia.com/south-indian-delicacy-sambhar-recipe-ingredients-and-preparation/comment-page-1/#comment-15614 Neela Tue, 20 Dec 2011 10:22:19 +0000 http://www.vegrecipesofindia.com/south-indian-delicacy-sambhar-recipe-ingredients-and-preparation/#comment-15614 Dassana for grinding only red chillies, coriander seeds, chana dal and coconut is added and other ingredients are not. Shallots are to be fried in oil and then tamarind extract to be added and once the tamarind smell goes off the above ground paste is added and needs to be boiled again. Hing is added during the course of making sambar before the paste is added. Curry and coriander leaves are added lastly after the tadka. Dassana for grinding only red chillies, coriander seeds, chana dal and coconut is added and other ingredients are not. Shallots are to be fried in oil and then tamarind extract to be added and once the tamarind smell goes off the above ground paste is added and needs to be boiled again. Hing is added during the course of making sambar before the paste is added. Curry and coriander leaves are added lastly after the tadka.

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