Being from a family of obsessive compulsive Sambar drinkers, I have some deep insights to share with the rest of the world.
A good Sambar has a well rounded personality.
Its enviable body is made of smoothly mashed cooked toor lentils (துவரம் பருப்பு / तुवर दाल). The key is ‘smoothly mashed’.
Its mind arises from the delicate blend of spcices and flavors – Coriander dominates, but not too much. Sambar is where red chilli reached enlightenment – what a pilgrimage from Central America to South India ! Fenugreek may be hardly noticeable in Sambar, but is inevitable. Tamarind / tomato for tanginess completes the mix.
Have you discovered your soul ? Till you do, lets stay with Sambar. The soul of Sambar is some fresh, slow cooked vegetables that have absorbed the flavors and spices – s l o w is the key ! Sorry, pressure cooking is not slow cooking. The way the essence of vegetables enrich the Sambar is a separate topic in itself.
When organic, these individual ingredients take Sambar to the next level – Something that the current chemical generation may not be familiar with.
Try out on a Sunday.