{"id":4760,"date":"2018-11-03T10:14:08","date_gmt":"2018-11-03T04:44:08","guid":{"rendered":"https:\/\/superduperkitchen.wordpress.com\/?p=4760"},"modified":"2025-09-24T11:01:38","modified_gmt":"2025-09-24T05:31:38","slug":"potato-shallots-gravy","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2018\/11\/03\/potato-shallots-gravy\/dadpinfo\/","title":{"rendered":"Sambar without Dal"},"content":{"rendered":"

Sambar without Dal or Saadham Masaal is one of the most delicious recipes I\u2019ve ever tasted. It\u2019s unique because it cannot be categorized strictly as a sambar or as a North Indian gravy\u2014it has its own special charm. I first learned this dish from my dear Kannamma Perima<\/strong>, and it originally comes from her mother-in-law.<\/p>\n

When Perima visited my home, she prepared this curry, and I instantly fell in love with its flavour. From that day, I could never resist it. It\u2019s one of the best gravies to enjoy with rice, especially when paired with crispy vadam or papad.<\/p>\n

As a tribute of love, respect, and gratitude, I am sharing this recipe in her memory. Dear Perima, you will always be missed and cherished. \u2764\ufe0f<\/p>\n

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What is Saadham Masaal (Sambar without Dal)?<\/h2>\n

Unlike regular sambar, which is prepared with dal (lentils), Saadham Masaal skips dal entirely but still retains the tangy-spicy flavour of sambar. With tamarind extract, sambar powder, and fresh vegetables, it turns into a quick, flavourful curry that tastes wholesome and comforting.<\/p>\n

Tips & Variations<\/h2>\n