Comments on: Sambar: Kerala-style

By: Lushgreenapple

Lushgreenapple — Sat, 18 Apr 2009 16:53:30 +0000

My mother-in-law is from central-northern Kerala and she introduced me to the fried and ground coconut mixture sambhar which is an acquired taste. I am from southern Kerala, where we used readymade powders. My mother came up with this genius idea of using 1 tsp each of coriander and chilli powder and 1/4 tsp of asofoetida and fenugreek powder. My mother’s tip is great and it works for me when I am pressed for time. However, my husband who is so used to his mother’s araichuvitta sambhar would not contend with anything less than the laborious version which involves fry, grinding etc…

By: Anonymous

Anonymous — Mon, 14 Apr 2008 08:57:42 +0000

hello,
just enjoyed reading only so much and can imagine my condition when i make it!! my tummy is tickled with this recipe!

By: Mallika

Mallika — Mon, 31 Mar 2008 00:42:33 +0000

I’m salivating :drool: – already! Haven’t eaten saambar in ages…this is just calling out to me. I have to make this right now :drool: :drool: :drool:

By: Sambar Powder and Paste « A Life (Time) of Cooking

Sambar Powder and Paste « A Life (Time) of Cooking — Tue, 08 Jan 2008 20:15:41 +0000

[...] has a post on making a Kerala-style Okra Sambar mahanandi also has an Okra Sambar and also a Shallot Sambar Spice Trail has one which also uses a [...]

By: Anonymous

Anonymous — Wed, 19 Dec 2007 00:44:48 +0000

Hello Friends!

Sambar flows through my veins. The best anti dote for a night of smalling ( excess drinks but within limit). Ha Ha Ha! I judge a South Indian vegetarian restaurant by the quality of its Sambhar.I told my friend who runs a restaurant in New Jersey to offer it as a hang over cure.I am fortunate that my love for sambhar is restricted to the early AM with steaming white Idlis.In fact it is theindianplayboys.com favorite dish.

Cheers!

Richard Wandering Menon
New York City