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  2. Sambar (dish) - Wikipedia

    en.wikipedia.org/wiki/Sambar_(dish)

    In southern states of India namely Karnataka, Andhra Pradesh, Telangana, Kerala and Tamil Nadu, Sambar is made using different vegetables and fruits along with lentils or coconut. Each region has its own version of making sambar; even though the same vegetables are used, the condiments and ingredients, and the method differ regionwise. [7]

  3. Tamil cuisine - Wikipedia

    en.wikipedia.org/wiki/Tamil_cuisine

    Tamil cuisine is a culinary style of Tamil people originating in ... Lunch includes rice, sambar, curd ... called "kaRi Masala ThooL (Curry masala powder)" mainly ...

  4. List of Indian soups and stews - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_Soups_and_Stews

    Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. [3] It is popular in South Indian and Sri Lankan cuisines. Traditional Sambar. Kadhi, or karhi, is a dish originating from the Rajasthan. [4]

  5. Padma Lakshmi’s Top 3 Spices - AOL

    www.aol.com/padma-lakshmi-just-gave-us-222426477...

    First, sambar powder is a curry blend used in South Indian cuisine. She has shared that her favorite brand is 777, Lakshmi uses sambar powder in her own Coconut-Braised Cabbage that’s a veggie ...

  6. Rasam (dish) - Wikipedia

    en.wikipedia.org/wiki/Rasam_(dish)

    Rasam (Tamil-ரசம்) is a spicy South Indian soup-like dish. [1] It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency. Chilled prepared ...

  7. Street food of Chennai - Wikipedia

    en.wikipedia.org/wiki/Street_food_of_Chennai

    Idli sambhar is a common food in South India. It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.

  8. Andhra cuisine - Wikipedia

    en.wikipedia.org/wiki/Andhra_cuisine

    Andhra dosa, a rice- and urad dal-based crepe eaten with chutney and sambar. Minapattu, a rice- and lentil-based crepe, served with chutney and sambar; Pesarattu, a green gram-based crepe. It is usually served with ginger chutney. Sometimes pesarattu is filled with upma, in which case it is known as upma pesarattu.

  9. Today’s NYT ‘Strands’ Hints, Spangram and Answers for ...

    www.aol.com/today-nyt-strands-hints-spangram...

    According to the New York Times, here's exactly how to play Strands: Find theme words to fill the board. Theme words stay highlighted in blue when found.