Comments on: Traditional Sambar Recipe

By: Chibber

Chibber — Wed, 23 Oct 2024 03:36:18 +0000

I followed your recipe using Tuvar & bit of masoor Dal. It came out great.

By: Dassana Amit

Dassana Amit — Mon, 17 Apr 2023 17:35:25 +0000

In reply to Jason. 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.

By: Jason

Jason — Mon, 10 Apr 2023 20:25:45 +0000

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.

By: Dassana Amit

Dassana Amit — Sat, 18 Feb 2023 17:02:14 +0000

In reply to Atmo. Thanks a lot.

By: Atmo

Atmo — Sat, 18 Feb 2023 02:37:11 +0000

Another clear explained and tasty one for my recipe book…God bless you, Dassana. Namaste !

By: Dassana Amit

Dassana Amit — Tue, 24 Jan 2023 17:09:43 +0000

In reply to Avantika. Thanks for this lovely feedback.

By: Avantika

Avantika — Mon, 23 Jan 2023 16:24:36 +0000

Loved the recipe. Since I am used to some sweet taste, I add jaggery. The taste was phenomenal and we all enjoyed the sambar with piping hot steamed rice. Delicious!

By: Dassana Amit

Dassana Amit — Mon, 09 Jan 2023 16:47:24 +0000

In reply to Penny Smith. Nice to know and thank you for sharing your feedback. Welcome.

By: Penny Smith

Penny Smith — Mon, 09 Jan 2023 15:28:18 +0000

Tried out your Sambar Recipe and turned out well. My grandkids loved it. Have saved your recipe. Thank you!

By: Dassana Amit

Dassana Amit — Sat, 07 Jan 2023 15:33:01 +0000

In reply to Andy Thomas. Thanks a lot.

By: Dassana Amit

Dassana Amit — Sat, 07 Jan 2023 15:32:27 +0000

In reply to Andy Thomas. Great and thanks for sharing with me. Welcome.

By: Andy Thomas

Andy Thomas — Sat, 07 Jan 2023 11:31:03 +0000

This recipe makes really tasty sambar of the kind you’ll never find in a UK restaurant!

By: Andy Thomas

Andy Thomas — Sat, 07 Jan 2023 11:27:09 +0000

In reply to Dassana Amit. Thanks for the sambar powder recipe you pointed me to, I made up a jar of this and then made a really gorgeous moringa (drumstick) sambar with it. And now I have enough sambar podi left to try making some other sambar variations! Thank you!