Ramana Maharishi administered souls and with his cooking skills, fed their mouths with his heavenly Sambhar (stew).
Sambhar, the great heritage of South India, is a lentil-based vegetable stew, cooked with Pigeon Pea (Cajanus Cajan, legume) and tamarind broth. Aubergine or Baingan, onion, pumpkin and more vegetables are added over a low fire and subjected to a slow cooking process. To a Tamilian, from Chennai, Tamil Nadu, and a Keralite, it is a heavenly dish, which they slurp with such relish, it is a delight to witness.
This story is from the April 2023 edition of Yoga and Total Health.
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This story is from the April 2023 edition of Yoga and Total Health.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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Wood Apple / Kapith
Wood apple or Goddess of forest (feronia elephantum) also known as Kapith in Sanskrit, Kothu or Keith is still available in the Indian cities thanks to the street vendors who sell seasonal berries, star fruit and other such foods.
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