Served as part of almost every meal, every south Indian kitchen has its own staple sambar recipes to hand down to family and friends. At the same time, these thick, fiery and aromatic vegetable stews cooked with dals and tamarind remain an exotic and virtually unknown dish in the rest of the world, even in Indian restaurants. Once you try an authentic sambar, however, these extraordinary delights will never return to anonymity even as they retain the warm and exotic appeal that stirs images of caravans shambling under scorching suns down the ancient spice routes of the subcontinent.
Much simpler to make than the long list of ingredients would suggest, this colorful and seasonal butternut squash sambar adapted from Padma's udipi sambhar has an inviting fragrance and a satisfying depth of delightful flavors. Toor dal, or split pigeon peas, are easily found at any Indian grocery, along with tamarind pulp, asafetida, and any of the other ingredients listed below.
|Butternut Squash Sambar|
|Recipe by Lisa Turner|
Adapted from Padma's Kitchen
Published on January 26, 2009
Sweet, spicy and aromatic south Indian pigeon pea and tamarind curry with butternut squash
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