Tamarind paste (2 tsp dissolved in 1/3 C of hot water) and sambar powder (3 tsp), using both these shortcuts, you can cut short on a considerable prep time and make a half decent sambar, but let me tell you, it’s nowhere are soul stirring as the original number.Also you’ll have to adjust the liquid quantity accordingly to get the same consistency as you are adding dry powder instead of wet masala. I suggest you prepare the original recipe first, so you get an idea of the exact consistency. You could grind the masala fresh and using the ready tamarind paste and it will be nearly as good as the original
Serve the sambar piping hot with steamed rice, ghee and one of these vegetable side dishes and you have an impressive full meal ready. For all photos in sequential order, check my facebook page.