For a sambar recipe which makes for 4 to 5 servings, you could add 1 to 1.5 tablespoon of the store brought powder. The quantity depends on the potency, flavors and freshness of the powder. So try experimenting with less or more and you will get a knack to add the right amount.

thank you sumalatha. i am glad that the idli sambar recipe turned out very well. thanks for sharing your feedback. happy cooking.

Thank you Dassana for your wonderful recipes. I tried the sambhar today it came out really well.I am just following your blog for almost all the recipes.

thanks.

thank you shreya for such a lovely and encouraging comment. it feels good when i get to read comment like yours and does encourage me to share better recipes. thanks again.

I was thinking to write from long time… but finally I decided that I will write today..
One of the top The Best site I ever come across till now…
This sambar is so tasty that one of my frnd is using this recipe in their restaurant…

I just follow your recipe and it will be hit…. thanks a lot….
And most good thing in your site is your response for every comment… helps me to know how exactly will it be…..
I cant praise you enough…. thanks alot again….
Regards,
Shreya.

thank you nalina for this feedback on sambar recipe. of course you can make the masala, but keep in fridge. just double or triple the proportions to make sambar masala. taste will be same. prepare sambar the same way as you have made this one. any query you can ask me.

thanks fazila for the feedback on veg cutlet. for adding water in the sambar, i have mentioned the amount in the ingredient list. its 1 cup water to be added later once you add the dal. you can add less or more water as per the consistency you want. onions can be skipped if fasting as per the hindu customs. so it becomes a no onion no garlic satvik sambar.