Sambaar (and not 'sambhar', Udhay) by definition has organic material in it, and hence significant numbers of bacteria etc.
Leaving this stuff to stew for a month in a cool and non-hermetically-airtight place is stuff of petri-dish experiment, and I for one wouldn't subject my stomach to it, even after the cursory re-boil. Cheers! ᐧ On Mon, May 18, 2015 at 8:07 PM, Nima Srinivasan <nimava...@gmail.com> wrote: > I guess it depends on what your end goal is and how much of a sambar snob > you are. > > My mom will claim "oosi ponna naatham" (the soul wrenching smell of food > gone bad) within 4 hrs 8 minutes and 23 seconds of it being made. > > In BLR - I'd say that you should be good for a few days. You are pushing it > with one month - I'm guessing it has gone bad but you're unable to detect > that smell? (Assuming, but unlikely I'm wrong.) It's unlikely to kill you > or make you violently sick. So I guess it's a question of how desperate you > are and how adventurous you feel. > > (I was told I need to introduce myself - so Hi everyone. I'm Nima and I > love the font Calibri so much I started a company and made it the official > font.) > > On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N <ud...@pobox.com> wrote: > > > So I discovered some sambhar that's been sitting in the fridge for at > least > > a month. It's been in a closed container and not been taken out of the > > fridge. I am not sure the container is airtight. It doesn't smell rotten. > > > > Opinions on whether it's OK to eat? > > > > Udhay > > > > -- > > ((Udhay Shankar N)) ((via phone)) > > >
