Thick and Thin Sambar
Topic started by Nagarajan (@ dkf-gw.dkf.de) on Thu Nov 16 11:18:28 .
All times in EST +10:30 for IST.
Hi,
I am a newbie to cooking. But I had to learn it the hard way. Anyway Iam sort of making eatable
sambhar now. I just want to know how some people
are able to make the sambar thick while mine
is dilute. Any idea how Saravana Bhavan makes
theirs?
regards
Nagarajan.
Responses:
- Old responses
- From: Gaya3 (@ 1cust78.tnt1.mercerville.nj.da.uu.net)
on: Fri Nov 9 14:31:44
I m sorry MS, Actually, i told about the bachelors whom i saw in life...........i did n't imagine......i dont make stories......and i did n't say all r like that.....i m sorry my friend...i told about the bachelors i saw ,thats it.......now, may be they r improved more than womens in cooking....can't say.....i m sorry, if i have hurt u.....
Take care, friend.
Gaya3.
- From: Nagarajan (@ dkf-gw.dkf.de)
on: Mon Nov 12 06:35:21
hmm, I make sambar/kolambhu on sunday and for each day I add a little salt/sambar podi and heat it. It comes fine for more than 3 days. In the fourth day it does not taste well :-)
- From: Gaya3 (@ 1cust204.tnt1.mercerville.nj.da.uu.net)
on: Mon Nov 12 13:06:53
ooh, is it......i never know.....all i heard is they know to cook chicken , sambar, and one more kozamppu .....thats it...
Gaya3.
- From: MS (@ ch-1307.che.sc.edu)
on: Tue Nov 13 13:59:59
ONe good idea for sambar is to make it thick on the first day. Second day u can add some water and reheat with some salt (if necessary). It tastes sometimes better than when it was fresh.
- From: Gaya3 (@ 1cust45.tnt1.mercerville.nj.da.uu.net)
on: Tue Nov 13 15:10:27
YEAH !!!!!!!! GOOD experiment and experience........Ganesh..... good.
u r saying the same thing what i felt........
Gaya3.
- From: tastyeater (@ mail.psgtech.ac.in)
on: Wed Nov 21 06:26:32
Why do all ingredients in the message are in virtual measurements?(konjam kadugu, konjam uppu etc).Why not in easily remembered measures?
- From: Gaya3 (@ 1cust219.tnt1.mercerville.nj.da.uu.net)
on: Wed Nov 21 08:41:57
this is tupid question..........quantity always depends on the number of persons............
Take care,
Gaya3.
- From: Gaya3 (@ 1cust219.tnt1.mercerville.nj.da.uu.net)
on: Wed Nov 21 08:43:41
ha ha ha, sorry stupid question ........ quantity always depend on the number of persons.....
Take care,
Gaya3.
- From: Neeraj Sood (@ 61.0.114.8)
on: Thu Jan 17 23:35:08
Kindly tell me a good website for South Indian dishes
- From: fridge (@ netcache6.is.co.za)
on: Fri Jan 18 08:55:05
Gaya3
I am a single tamil women who also keeps food in the fridge for more than 24 hours.
I am too tired to cook when i come home from work.
My trick is I visit my brother's wife eat there for supper ( she is an excellent cook) She then packs food into a container for me for 2 more nights. nothing wrong with that. the food is still good.
But please tell me What is Kosamppu and sambar. and their recipes please.
- From: Shruthi (@ adsl-68-252-70-217.dsl.sfldmi.ameritech.net)
on: Wed Sep 22 20:56:57
Hi,
I was having prasad at a local temple and noticed that they had karela in the sambaar. The great thing is neither the sambar nor the karela tasted bitter. I tried to make sambar like i make normally and add finely sliced rounds of karela to the sambar. i had soaked it in salt and squeezed out to remove bitterness but it did not work. Does anyone know how to make karela sambar.
- From: Andal Balu (@ adsl-215-161-206.aep.bellsouth.net)
on: Wed Sep 22 23:50:15 EDT 2004
If the sambar is too thin, then you can add more cooked and mashed toor dhal. Or you can make a paste of rice flour and water and add it to the sambar.
If you are reheating the sambar everyday, then heat only the amount required for that day and keep the remaining sambar in the fridge. If you keep reheating and recooling the sambar, it will spoil after the third day.
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