Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




219 Comments

  1. I made this this evening. For some reason it tasted very tart and a bit overly tangy. I added a little bit of jaggery to mellow it out a bit.

    I might use less tamarind next time. Plus it wasn’t that beautiful copper red colour like yours, but brown. Interesting.

    1. The tartness is due to the tamarind quality and it also affects the color. I hope you have made the sambar using dried tamarind fruit and not tamarind sauce or paste. If using a tamarind sauce or paste, you might just need about ½ to 1 teaspoon.