SAmbAr base to make easy sAmbAr.
Take tamarind enough for six to seven times sAmbAr made at home. Pressure cook for one minute and take the
thick extract. Add seven tablespoons of sAmbar powder, coriander, koththamalli, and one tablespoon of salt. Boil
the mixture for two minutes and season with oil, mustard, vendhayam and perungAyam. Store in the fridge when
it cools. Whenever sAmbar is needed, pressure cook dhal and veg, add some salt and one ladle of the ready mix.
Hot sAmbar is ready!
The idea of using less salt in the mixture is that in emergency, it can be used as 'vaththak kozhambu' without vaththal!!
It tastes great with dOsAs! :thumb: