Within the recipe, the bottom of the sambar is made with a tantalising mixture of sambar paste, jaggery, tamarind extract, salt and buttermilk. It’s blended with greens, together with okra, brinjal, cooked in coconut oil. Spices comparable to Kashmiri crimson chili, mustard seeds and curry leaves are blended with coconut for a crackling tadka, which is added to the ultimate dish. It takes the dish a notch greater within the spice quotient. The sambar paste is a flavourful melange of pulses like dry roasted urad dal and tuvar dal with floor spices together with cumin seeds, fenugreek seeds, black pepper, coconut, turmeric powder, crimson chilli powder and sea salt. Merely pair the bowl of piping scorching sambar with idlis or dosas and you will be in for a deal with!