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25 Comments

  1. Dassana you are the best!!! Wondering….I’ve been using Indican brand Toor Dal (Canada) – but it never cooks to a mushy paste as it should. I have to pressure cook Toor Dal separately for 20 minutes to get it to the proper consistency. Toor Dal is not supposed to take that long to soften. What brand do you use? This recipe is superb, but I would appreciate if you could give me the brand Toor dal you use!

    Love your recipes immensely!!!5 stars

    1. Thanks Annu. I use organic 24 mantra brand. use the fresh stock. but organic pulses usually take longer time to cook. try soaking the dal for 30 minutes.

  2. Hi Dassana,

    Thank you for this recipe. I have tried veg manchurian gravy style, raw banana curry and a lots more. All of them are very well made and even for a non – cook, its easy to understand picture by picture. I have been cooking vegeterian for almost 14 years now and have few recipes like Aloo Idli, Masala Kadlehittu (Masala Besan Flour Mix) etc that I have made. Would you want to try them too?

    I also have the app downloaded, so that in case of any new recipe being tried, I make sure the ingredients do not get missed out at all, else I would end up getting a different taste. If its good, well, I am spared, else …. FIRED 😀

    Thanks again!

    PS – I cant rate any recipe on any of the pages.

    1. thanks sri for the feedback on the recipes you have tried so far. nice to know about your cooking expertise in vegetarian cuisine. you can share the recipes. i will give a try.

      rating is working on the desktop. i will check about the rating issue in the app. thanks for letting me know.

      1. Hi Dassana,

        I shall send the recipe in sometime. Please help me out with the email address so that I could send out the snaps taken in a zip format and send it across with the steps taken to make the recipe.

        The rating is not working on the desktop. App on the mobile does not have any option to give feed back, write comment, nothing. We can just use it to search the recipe and that’s it.

        1. fine sri. right now i am not sharing pics on the fb page. so for pics let it be. recipes you can share in the comment section, whenever you have time.
          rating is working on the desktops. i will still check. about the app also i will check.

  3. thank you for the brinjal sambar. As I am single now, the quantity I cooked (following your instruction,) became more. anyway, it was nice to eat with rice.

  4. This is a very versatile recipe. I used a bunch of vegetables (potato, squash, tomato, green bean) instead of brinjal. I made it without pressure cooker (cooking vegetables in a separate pot, then combining). It still turned out great. I like that the only oil is in the tempering at the end.
    One question about the tamarind. How brown/sour is sambar supposed to be? I added 1 teaspoon of tamarind concentrate (not the pulp) and it turned out browner than your photo above. I actually liked the flavor more before I added it.5 stars

    1. thank you. sambar is one such recipe where various veggies can be used or even can be made with just one veggies. the browness varies with color of the tamarind paste/concentrate and the color of sambar powder. usually it is more yellowish than brownish. i think the tamarind got too much. concentrate is more thicker than the pulp made with dried tamarind. i would suggest to add first 1/4 tsp. check the sourness and add more 1/4 tsp if you feel its less. the sourness of sambar is not pronounced or hitting the palate, but yes you do feel the sourness when you taste sambar which balances with the additional flavors in the sambar.

  5. Thanks for posting this recipe dassana. I tried sambar for first time and it really came out well. All your recipes are really superb . A big motivation for begginer like me in cooking 😉5 stars

  6. i love the flavour of kathirikai in sambar. my mom uses the small baby brinjal and adds it just by slicing into it and not chopping. i am too lazy to go hunting for that so use whatever variety i can get

  7. Hi Dassana,
    I am a new blogger. I came across ur blog when I was searching Garlic bread… Nice Blog to look around…
    Nice recipe too….We make it with moong dhal…

    1. its very easy to make sambar powder. i know the method, but right now i don’t have the proportions of the spices, since i have to make the powder first. i won’t give you some rough or approx measurements as there should be a balance in the overall power. before i post the sambar powder recipe, you can google and you will get sambar powder recipes online.