What is SAMBAR? Any Receipe for that?

Answer 1

Sambar or sambhar (Kannada: ಸಾಮ್ಬಾರ್‍, Tamil சாம்பார் (சாம்பாறு in Sri Lanka),Telugu: సాంబారు), pronounced "saambaar", is a dish common in southern India and Sri Lanka, made of lentils (usually red gram, also called toor dal) and vegetables in a spicy tamarind and lentil flour soup base. Sambar is usually poured over or alongside steamed rice. In the south of India, Vada Sambar and Idli Sambar are popular breakfast foods. Several minor variants exist depending on the meal of the day, region, and the vegetable used. Sambar without lentils (but with vegetables or fish) is called Kozhambu in Tamil Nadu. There are major and minor variants of kozhambu (mor kozhambu, vetha kozhambu, rasavangi etc). Note that there are minor but subtle differences in preparation between all the variants (for instance, whether the vegetables are added to the tamarind water or vice versa, which does make them taste different).

Sambar with rice is one of the main courses of both formal and everyday south Indian cuisine. It is also served with idli, dosa and vada. It is not uncommon to eat sambar rice with appalam (papad).

Answer 2

Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste.

Answer 3

fry chilli, add tomato, add onions, add tamarind, add all the cheap vegetables from the market, add hadli and hing, add chilli powder add little toor daal add a bit of salt & boil in a pressure cooker. The sambhar is ready as saapar.

Answer 4

Its a malaysian/indonesian recipe...can be done with fish, vegetables...prawns

SAMBAL FRIED GREEN CHILLI (GORENG SAMBAL LADA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 lb Green chillies
2 Onions, thinly sliced
1/4 c Oil
Salt, to taste
2 Green tomatoes, diced
1 Tin anchovy fillets in olive
-oil, chopped

Pound chilli into paste in a mortar or put in a
blender with 2 tablespoons of water and switch on for
20 seconds on medium speed. Stir-fry onions in hot oil
until golden. Add chilli and salt, stir and reduce
heat. Let simmer for 2 minutes. Add diced tomatoes,
chopped anchovies, oil and all. Stir and let simmer
very gently for 15 minutes. Stir occasionally. This
long cooking removes the bite of the chilli and blends
all the flavours together. The same recipe can be
prepared using red chilli instead of green chilli and
ripe tomatoes instead of green ones. This sambal will
keep for a week if put in the refrigerator.

_________________________________________________
Fried Fish Sambal Recipe
(Sambal Goreng Ikan)


ngredients : Serves 6

500 g

1

2

2 strips

2 teaspoons

1 teaspoon

1/2 teaspoon

3 tablespoons

1/2 cup

2

3/4 teaspoon
Fresh sprats (7.5 cm long)

Onion, roughly chopped

Candlenuts (Buah keras)

Lemon rind

Chili powder

Laos powder

Dried shrimp paste (Belacan)

Tamarind liquid

Thick coconut milk

Daun salam or curry leaves

Salt or to taste

Peanut oil for deep frying

Plain flour

Method :
Wash fish well, removing heads and stomach bags.

Rinse again in cold water and drain in a colander, then on absorbent paper.

Start making the hot sauce.

Put onion, candlenuts, lemon rind, chili, laos powder and dried shrimp paste into container of electric blender and blend to a smooth paste.

It may be necessary to add a tablespoon or two or the tamarind liquid to enable the mixture to be drawn down on to the blades.

Heat 3 tablespoons peanut oil in a saucepan and fry the blended mixture, stirring constantly, until it is thick, dark in color and does not stick to pan.

Add remaining tamarind liquid, the coconut milk, daun salam leaves and salt and simmer, uncovered, until it is thick and looks oily on top.

Remove from heat and leave aside until fish is fried.

Roll the fish in plain flour to coat thinly, dust off excess flour.

Heat enough peanut oil in a wok or small frying pan to deep fry the fishes.

When oil is very hot put in the fishes, a handful at a time.

Fry over medium heat until brown and crisp, 4 to 5 minutes.

Drain on absorbent paper.

When all the fishes had been fried, turn them on to the spice mixture and mix gently but thoroughly.

Serve at once, while the fish is still crisp.

If this dish has to be made ahead, do not combine fish and spices until the last minute.

Note : If you do not like sambals to be too hot, reduce chili powder and use paprika instead to impart a good color without the pungent taste.

_________________________________________________


Piquant Fried Prawn Sambal (Sambal Goreng Udang Asam)

1 tsp salt
1 onion (finely chopped or use prepared onion)
1/2 tsp fresh ginger (finely grated or use prepared ginger)
1/3 cups tamarind liquid 16
2 tbsp peanut oil
2 tsp sambal ulek (sambal ulek or 4 fresh red chillies)
1/2 tsp laos powder (galangal)
1 lbs shelled raw prawns
2 strips lemon rind (thinly peeled)

1. Chop prawns into pieces the size of a peanut.

2. Heat the oil in a frying pan and fry onion, garlic, and ginger until
onion is soft and starts to turn golden.

3. Add sambal ulek, laos powder and lemon rind, then add chopped prawns and
fry, stirring constantly, until prawns change color.

4. Add tamarind liquid and simmer on low heat until gravy is thick and oil
starts to separate.

5. Remove lemon rind.

6. Stir in salt and sugar.

7. Taste and add seasoning if necessary.

8. Serve as a side dish with rice and curries.



I like the last one

Answer 5

it is a south indian food

Answer 6

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