Sambar is a thin stew flavoured with tamarind and thickened with toor (tuvar) dal and is a plateful of loveliness! So, this was another recipe I just had to make from watching Gordon Ramsay's 'Great Escape' television programme.
I have to say this was the nicest Indian dish I have ever had. So many different flavours and very spicy but in the nicest possible way. The Jeera (cumin) rice was also delicious. I will be making both again. Don't be put off by the never-ending list of ingredients - this recipe is well worth the effort.
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I must point out that Gordon's recipe doesn't mention adding water after adding the tamarind liquid. I had to add at least a cup if not a cup and a half.
The carrots and butternut cannot possibly cook just the tiny amount of thickish tamarinde water, and most certainly not in only 8-10 minutes as his book says they will.
When I make this again I will part boil the carrots and butternut before adding to the recipe.
I also used frozen okra from Tesco's as I couldn't get fresh on the day I wanted it. I also go the tamarind (wet block) from Tesco in their world food bit and the toor dal from Asian grocers.
Toast the spices in a dry frying pan, taking care not to burn them.

It seems to me that the Brirish make over the top delicious Indian foods.
ReplyDeleteI am not a fan of the man, but he can cook and so can you!!!!
ReplyDeleteOh my, the containers with the spices excite me. The aroma in home when you toasted the spices must have been intoxicating!
ReplyDeleteJan, loved your blog. Your Sambar puts even a south-indian like me to shame. Masala-dabba looks beautiful. I will be visiting your blog regularly and trying new things.
ReplyDeleteThanks,
Anupama
Theres too much tamarind in this recipe.It came out too sour!!! I would use 50g of tamarind maximum or maybe evewn less.
ReplyDeleteAZA - This is the exact amount I used and as is stated in Gordon's Book.
ReplyDeleteI'm thinking you used Tamarind PASTE??.....
I used a Tamarind block - see the bit 'you only want the thickish liquid'.
Jan - No, I didnt use tamarind paste but I must have probably used too much water to dilute the tamarind.So the liquid wasnt thick.Anyway I still think that there is no need to use so much tamarind...you can make sufficient amonunt of thickish liquid with just 50g and less water for sure.
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