Sambar is dominant and famous in Southern India. The most famous is alongside Idli. It originated from Maharashtra ( mentioned in a documentary series Raja, Rasoi Aur Anya Kahaniya too)
Most of Indian dishes consist of 3 layers. Base + flavor + nutrition. Infact all the three layers do overlap to a large extent. I mean it each layer do contribute other layers as well. You will learn that by end of this recipe.
Base layer:
Usually this layer consists of protein and also acts as thickening agent for the entire gravy. This consists of lentils. You can use toor or moong or masoor or any other choices (except urad, as it turns gummy when cooked)
Flavour layer:
This part is what sets overall mood for the curry. Primarily consists of spices. Decides how hot the curry needs to be. How colourful it had to look etc.
Nutrition layer:
Prominently vegetables. Veggies influence the curry with a top layer of flavor. For example: drumstick influences it’s flavor strongly into the sambar, where as potato can suck away other strong flavour from the curry.
How to make sambar:
Choose your ingredients for each layer. Middle one i.e. authentic and traditional sambar powder can be purchased from our online store (link).
Example:
Toor dal for base
Sambar powder for middle and
Potato, Carrots and beans or just drumstick.
Steps:
