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For a lot of South Indians Sambar does not fall under holiday special dishes. But for me this sambar with freshly ground masala (spice) paste makes for a comforting weekend meal. I usually make sambar with sambar powder (store-bought or homemade), but when I have time or have company coming over, I take the time to make the masala myself.Recipe I use is from Chandra Padmanabhan’s Dakshin cookbook. I served the sambar with some simple eggplant curry. Papads on the side would be awesome (I didn’t feel like frying some up). Lets check out what my fellow marathoners have cooked...