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Progression of saambaar/dal recipes

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Post by indophile Fri Mar 22, 2013 10:22 am

1. Boil some dal till the water evoparates and add some salt to get the thick AP “pappu’ (parippu in TN)
2. Throw any vegetable into #1, some water, and add some sputtering to get “kootu.”
3. Pour two glasses of water into # 2 and add more vegetables and sambaar powder, it becomes Udipi saambaar.
4. Pour two glasses of water into #3 and also pour a glass of coconut oil, and it becomes Kerala Saambaar.
5. Skim the coconut oil from #4 and add a glass of water, and more sambaar powder to get TN saambaar.
6. Throw some heads of freshwater fish into #5 to get Bengali dal/saambaar.
7. Skip the fish of #6 and throw two handfuls of red dry chillies into #5 to get AP sambaar.
8. Throw a cupful of red chilli powder + a cupful of jowar powder + a few pieces of puris into #7 to get Maharashtrian dal/sambaar.
9. Add some yogurt made of buffalo milk and some fist-sized pakodas to #8 to get Punjabi sambaar/kadi.
10. Slow cook lamb for some 48 hours with all the spices in the spice dabba + a cup of peanut powder, saffron, and lots of ghee, and add the mixture to #9 to get a Nizami sambaar.
11. Roast assorted meats on a skewer in a tandoori oven and throw them all into #10 to get balkh/bukhari saambaar.

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Post by Idéfix Fri Mar 22, 2013 1:13 pm

rofl
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Post by garam_kuta Fri Mar 22, 2013 1:32 pm

indophile wrote:1. Boil some dal till the water evoparates and add some salt to get the thick AP “pappu’ (parippu in TN)
2. Throw any vegetable into #1, some water, and add some sputtering to get “kootu.”
3. Pour two glasses of water into # 2 and add more vegetables and sambaar powder, it becomes Udipi saambaar.
4. Pour two glasses of water into #3 and also pour a glass of coconut oil, and it becomes Kerala Saambaar.
5. Skim the coconut oil from #4 and add a glass of water, and more sambaar powder to get TN saambaar.
6. Throw some heads of freshwater fish into #5 to get Bengali dal/saambaar.
7. Skip the fish of #6 and throw two handfuls of red dry chillies into #5 to get AP sambaar.
8. Throw a cupful of red chilli powder + a cupful of jowar powder + a few pieces of puris into #7 to get Maharashtrian dal/sambaar.
9. Add some yogurt made of buffalo milk and some fist-sized pakodas to #8 to get Punjabi sambaar/kadi.
10. Slow cook lamb for some 48 hours with all the spices in the spice dabba + a cup of peanut powder, saffron, and lots of ghee, and add the mixture to #9 to get a Nizami sambaar.
11. Roast assorted meats on a skewer in a tandoori oven and throw them all into #10 to get balkh/bukhari saambaar.

ROFL. please include 'tamarind' water extract/juice which is the critical component of any sAmbar.

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Post by Guest Fri Mar 22, 2013 2:03 pm

ROFL.

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Post by Nila Fri Mar 22, 2013 3:41 pm

LOL

Sounds so simple. This Saravana Bhavan is making me lose my cooking techniques.

I am tried of cooking and serving for all the years, need someone to cook for me. Ha ha Mom will be visiting us this summer and so damn looking for it.

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