Sambar is a gravy dish made in southern parts of India .It has so many different variations and is an important item in sadhya.This recipe here is from my ancestral home in Palakkad .I love calling it authentic… if u don’t mind .Sambar is made very often for lunch so by mid morning the distinct aroma of the roasting spices starts to kick in ,which is hard for one to ignore. With a large backyard and farms, you guessed it right many of the vegs came from a small kitchen garden.
Did I tell you even tamarind is picked from the yard no..no… it is not used directly it goes through a long process of peeling ,deseeding ,sun drying and preserving with salt .As a kid our summer afternoons were spent in the yard raking leaves looking for fallen tamarind pods ,I would be so excited every time I got one , I used to eat tamarind till my mouth became sore.Thinking of tamarind,mmmm …how it tastes and the sweet sour smell of it …. oh my god ! can u resist drooling …
Every pod had 5 or 6 seeds .Do u think we kids threw that off commoonn ..that was a treasure I collected for game we played .Not that we did not have other toys to play with but this is a group game.The game had rules and who got the most number was the winner .It is so interesting that sometimes the adults too joined in.
Times have changed .You and I have grown up but memories of childhood are sometimes alike and it becomes even more precious with passing years.
Coming back to the recipe,
Tamarind – a small lemon size(dissolved in half glass water)
Turmeric powder-1/4 tsp
salt to taste
Ashgourd(Kumbalanga)- a small piece
Raw rice-1/4 tsp (Pachari)
Fenugreek seeds- 1/4 tsp
Curry leaves-very few
whole red chili-2
curry leaves- few
Coriander leaves -few
DO not make the curry too watery , mix well before serving and keep it closed once cool so the aromas do not escape.
Will be posting more sambar recipes, do check out when you get a chance.