Sambar from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 114) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy masala dosa rolls; Green bean poriyal

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on April 10, 2024

    This sambar recipe uses drumsticks (moringa pods), but I haven't seen any around lately, so I used my 2nd favourite veg for sambar - Eggplant. I learnt to cook sambar from Meenakshi Ammal's ancient books, Cook and See (4 volumes). Boy, does she have rules about sambar. But she also walks you through different ways to make a "proper" sambar. Shukla is not South Indian, so takes some liberties of course (according to Ammal), but of course it is still extremely delicious. Tadka of mustard seeds, asafoetida, garlic, curry leaves. I cooked the lentils (toor dal) in the Instant Pot the other day when making dal, and froze them till making this recipe. Served with rice for a quickish, simple meal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.