STOP! Stop right there if you think this post will contain the recipe for a yummy sambar! It doesn’t!
I remember once as a kid I asked my mother, what all veggies go into a sambar(I started counting them on my fingers-onion, Brinjal, bhindi, potato, tomato, carrot,muringa etc etc) and she stopped me abruptly and told me there is no specific answer to it and that anything and everything could go into a sambar! Growing up I have had numerous kinds of sambar, as you know pretty much every South Indian state has its own version. I used to be baffled how one dish that goes by the same name everywhere could taste this different (opposite ends of the spectrum like).
I began to slowly accept this fact with time and learnt to never expect a particular taste in the sambar especially whilst going to new hotels or visiting frnds/ relatives for lunch. I prepared myself to get blown over by the surprise. Yes at times it shocked me, with extreme sweetness, at times it jolted me with that strong hing taste and sometimes it warmed my heart- yes those rare moments when it ticked all boxes and would taste perfect. That perfect balance of sweet, salty, acidic and tangy tastes.
Sometimes it would anger me, especially the watery swimming pool type ones, and sometimes the heat levels brought a tear to my eyes. None the less I never complained, like I said, I trained myself all along for this.
I obviously don’t claim that I make the best or perfect sambar, my tryst with it has also been unpredictable. Its like a new taste each time although I sometimes use the very same spices and veggies! I wonder why though!
Hence I end this post, wishing you all the luck to experience the different kinds of sambar our world has to offer! But yes, go indulge with an open mind, not a judgemental or prejudiced mind!Go get surprised! Hey have I really been talking about sambar all this while though!?! I leave it to you who is reading…after all you guys are the idli to my sambar! ♥️♥️Bon appetit!
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PS- pic is taken at hotel Abhirami ( Kakkanad , Kochi)