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.
Sunday, August 30, 2009
Sambar
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.
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I can tell you from experience that jarred coconut chutneys are terrible. Not sure what all is involved in making your own, though.
ReplyDeleteMy mom has some special idli-making devices that let you steam in the microwave I think.
Uttapam however seems a lot easier... "south indian pizza." Have heard a lot of stories lately about people getting experimental with their uttapams (usually a no-no in Indian households) with great results.
Um looks great by the way! Maybe you can hold a small cooking class when you're up here next week!
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