Sunday, August 30, 2009
Sambar is the staple of South India. It's spicy and chunky and great on rice or idlis - little fluffy round cakes made from rice flour. Typically it's paired with a coconut chutney, but I didn't spring for the fresh coconut this time. My version comes from the copious recipe notes I took when I was in Chennai. It has the typical veggies available at the grocery store - onions, carrots, tomatoes, green beans - but it also has a couple key ingredients that are a bit more exotic - tamarind and fresh curry leaves. Once I figure out how to jigger up an idli steamer, I'll do the whole thing with the chutney and idlis.