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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. [5]
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.
Palak paneer is a popular vegetarian dish from the Indian subcontinent that consists of fresh spinach leaves palak cooked with cubes of Paneer cheese in a rich and creamy tomato-based sauce. Vegetarian Paneer butter masala: Paneer Butter Masala is a popular vegetarian dish in Indian cuisine.
Sambar or Sambhar may refer to: Sambar deer, a species of deer; Sambar (dish), a lentil-based dish common in India and Sri Lanka; Sambar, an Indian Malayalam-language film by Navas Kallara; Sambhar, Rajasthan, a city and a municipality in Rajasthan, India; Sambhar Salt Lake, a lake in Rajasthan; Subaru Sambar, a kei-class van
[20] [21] [22] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. [23] Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas.
Types of main dish gravies & curries that is mixed with cooked rice or eaten with Idli, dosa, Vadai, Chapathi, Idiyappam, etc: 1. Kuzhambu (குழம்பு) = any stew that is thick & pourable or slurry in consistency. "Sambar" pronounced as "Saambaar" comes under the Kuzhambu category.
Dosa with chutney and sambar with sauteed potato filling in a restaurant Dosa served with sautéed potatoes. Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dōsaë in Tulu, and dosha in Malayalam. The standard transliterations and pronunciations of the word in various South Indian ...
Indian cookbooks are cookbooks written in India, or about Indian cooking. [1] Indian cooking varies regionally and has evolved over the centuries due to various influences. Vegetarianism has made a significant impact on Indian cooking [ 2 ] and spices play a major role as well.