Being a South Indian, I am expected to make good sambhar. But for the longest time, Sambhar was my eternal nemesis. I could never get the consistency right. It was always too thin. And I used to make the garden variety, which was to use the Sambhar powder. That is called “podi potta sambhar” (sambhar made with powder). Whenever my mom visits US (which has pretty much become every year), she makes the best kind of Sambhar. This is with the coconut ground paste which doesn’t use sambhar powder. After getting away with just making the garden variety one for years, I finally found the courage to try the real thing. And I have got to tell you, my friends, it was finger licking yummilicious!