👉 Why Homemade Sambar Tastes Different Every Time ❤️ скачать в хорошем качестве

👉 Why Homemade Sambar Tastes Different Every Time ❤️

Ever wondered why homemade sambar tastes so different? This traditional South Indian sambar recipe explains the secret. In this video, I show how traditional South Indian sambar, fresh sambar podi, slow cooking, and homemade methods create that unique comforting taste. Dosakaya, Toor dal, Chan dal ,Dry red chilli, Cumin ,Mustard seeds, onion ,garlic ,green chillis ,potato,brinjal, Ghee,turmeric,salt,Ajwain,curry leaves, This sambar is cooked the way it has been made in Indian homes for generations — slow, simple, and nourishing. No shortcuts, no store-bought masalas — just real ingredients and real technique. We begin by washing toor dal three times, then cooking it with turmeric in a pressure cooker until soft and perfectly done. This forms the protein-rich base of the sambar. For the homemade sambar podi, dry red chillies, cumin, ajwain, chana dal, and a pinch of asafoetida are gently toasted in ghee to release their natural oils and aroma. These are then ground fresh with salt, creating a podi that brings depth, warmth, and digestive balance to the dish. Seasonal vegetables like dosakaya (yellow cucumber), onion, potato, brinjal, tomato, and green chilli are chopped and cooked slowly in ghee with mustard seeds, cumin, garlic, dry red chilli, and asafoetida. Tamarind water adds natural tang, while the cooked toor dal brings body and comfort. The freshly ground sambar podi is added and simmered for 10 minutes, allowing the spices to blend gently without overpowering the vegetables. This sambar is best enjoyed hot with steamed rice, ghee, and crispy boondi — a complete, balanced meal that reflects the wisdom of everyday Indian cooking #sambar #homemadesambarpodi #southindianfood #traditionalfood #healthyindianfood #cooking #recipe#VamshiRaj’s cooking