Mrs. Mummy Ne Banaya....

(Long time ago) I was there, my usual chatty self, running between the kitchen and the dining table (even to this day) a little chat here and a little chat there (at the top of my excited voice). DJ was in the process of making the dressing for his salad. MJ was putting the whistle to the pressure cooker. The Sambar was getting ready.

Now, I love Sambar. Both of them pin down my liking for the dish to my daily meals at the Tamil Brahmin household in the neighbourhood when I was say 2-4 years old. Whenever MJ makes it, I have double the amount of rice and complain of a ballooning stomach: After which there is that uncomfortable wait for that Bbbburrrrrrrrrrppppp!!!!!



So DJ asked. "How do you make Sambar?"

Me said: "Boil the dal, then the veggies and put some tsps of Sambar powder (from MJ's bottle) and serve it hot with rice n papad n some pickle (mango preferred)".

DJ: "But how do you make your powder?"

Me went BLINK BLINK BLINK ....



Moral: Until you make your own Sambar powder, you have JUST prepared a Ready-To-Eat Eastern Sambar (if the powder is Eastern) or Everest Sambar (if it is Everest) like Maggie Noodles in 2 minutes.