Sambar is one unavoidable item on the sadya menu. With onam fast approaching, I thought sharing a sambar recipe would be apt. Whenever I complain that Jacob should get more involved in the kitchen and should take up interest in cooking, he always picks on me saying "who taught you to make sambar ?". Well those initial days of marriages while I was learning to cook to feed our stomach, the sambar preparations were done by Jacob. He is such a sambar lover. I would always prefer moru kachiyathu over sambar for rice. But I guess, as year pass by living with a sambar lover, I too have started to like sambar.
Well this recipe is not the traditional method of sambar preparation. Usually, the sambar powder is fried in the oil along with tempering and added to the sambar . I avoid doing it, to cut down the consumption of oil. Also I find it as an easier way to prepare, without the fear of burning the sambar powder, especially when you have too many things on the menu for sadya and hurrying, things go wrong sometimes. So try my version of sambar if you would like to, for this onam and let me know if you liked it.
