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This Sambar, Rusa unicolor, was photographed in China, as part of a research project utilizing motion-activated camera-traps.
You are invited to go WILD on Smithsonian's interactive website, Smithsonian WILD, to learn more about the research and browse photos like this from around the world.
This Sambar, Rusa unicolor, was photographed in China, as part of a research project utilizing motion-activated camera-traps.
You are invited to go WILD on Smithsonian's interactive website, Smithsonian WILD, to learn more about the research and browse photos like this from around the world.
This Sambar, Rusa unicolor, was photographed in China, as part of a research project utilizing motion-activated camera-traps.
You are invited to go WILD on Smithsonian's interactive website, Smithsonian WILD, to learn more about the research and browse photos like this from around the world.
The sambar (Rusa unicolor) is a large deer native to the Indian Subcontinent and Southeast Asia. Although it primarily refers to R. unicolor, the name "sambar" is also sometimes used to refer to the Philippine deer (called the Philippine sambar) and the rusa deer (called the Sunda sambar). The name is also spelled sambur, or sambhur.
California Sambar Deer photo taken in the field where you may have the opportunity to hunt these and other trophy animals with Thehuntpro.com. . Hunting in California
sambar with okra and eggplant (mom's recipe) with a slightly Gujarati twist
Serves 4 or more.
1 C tuver dhal
2 C water
Cook in pressure cooker and set aside (you can also cook on stovetop in pot; skim off foamy liquids and mash coarsely when done)
In large stockpot
(vaghar)
1 T oil
1/2 t channa dhal
1/2 t urad dhal
1 1/2 t cumin seeds
1/2 c onions, chopped
1/4 t hing
8-10 mitta limbda leaves
1 1/2 c mixed sambar vegetables (shallots, carrots, okra, eggplant, tomatoes)
1 t turmeric
2 T sambar powder
1 T tamarind
1/2 cup tomato sauce
1-2 cups water
1 t salt
1/2 cup cilantro, chopped
1. Heat oil in large stockpot over medium heat.
2. Add channa, urad, cumin , hing and mitta limbda. Cook 3 minutes. (vaghar)
3. Next add shallots if using and onions.
4. Stir in sambar vegetables.
5. Next add tuver, extra water and bring to a boil. Add salt and turmeric. Bring to a boil cook 5-6 more minutes
6. Add sambar powder, tamarind and tomato sauce. Taste and adjust seasonings if necessary
7. Garnish with chopped cilantro
Note:
t = teaspoon
T= = tablespoon
This Sambar, Rusa unicolor, was photographed in China, as part of a research project utilizing motion-activated camera-traps.
You are invited to go WILD on Smithsonian's interactive website, Smithsonian WILD, to learn more about the research and browse photos like this from around the world.