Dakshin is certainly a cookbook worth having if you enjoy drool-worthy photos and valuable information and recipes from and about south India. When I first started cooking Indian cuisine, I mostly made dishes originating from northern India. But I wanted to explore native dishes from other regions and this book was certainly a pivotal turning point in my approach to Indian vegetarian cooking. I continue to explore dishes from throughout the subcontinent, dabble with fusion-style dishes, and hope my creations will inspire my readers to get into the kitchen and spice it up.
Tamarind and the other ingredients listed in this recipe are easily available at any Indian and most Asian grocers.
|Recipe by Lisa Turner|
Adapted from Dakshin
Published on June 24, 2012
Thick, hot and sour south Indian tamarind sambar curry
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More Indian recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Bitter Melon (Bitter Gourd) Sambar
Black-Eyed Pea Sambar
Chana Saag (Chickpea and Spinach Curry)
Macaroni and Paneer Cheese
On the top of the reading stack: the newspaper
Audio Accompaniment: a terrible racket from home renovations next door