Kuzhambu milagai thool [ Ссылка ]

Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India. In regions that grow coconuts, notably some areas of Tamil Nadu, coastal Karnataka and Kerala, Sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder.

In Andhra Pradesh, it is called as Pappu chaaru. Apart from dal and tamarind, vegetables used in preparing is few. Vegetables are onions, dosakaaya, bitter gourd and tomatoes.

Sambar without lentils (but with vegetables, or dried or fresh fish, or meat) is called kuzhambu in Tamil Nadu.

Some foreign restaurants describe Sambar as lentil soup. The dish is a part of all major feasts in South India.The preparation of this dish requires very less oil. The combination of different vegetables, lentils and spices makes it a nutritious accompaniment with rice and Indian breads. Decorate the serving plate with a banana leaf and serve the hot sambar with rice or Vadas .
Enjoy this simple sambar with idli dosa pongal and rice
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[ Ссылка ] - Milagai killi vacha sambar

[ Ссылка ] - Bisibelabath/ Sambar Rice

[ Ссылка ] - Hotel style Tiffen Sambar

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