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Sambars, Kuzhambus, Gothsus are had with rice or as side dish for idly, dosai, pongal or upma. They are broths made with or without tamarind, with or without lentils. 

The dish of sambar has its origin based to the Thanjavur Marathas and also Karnataka. Sambars are made with either one single vegetable or a combination of vegetables. The vegetables added are lady's finger, drumstick, carrot, radish, pumpkin, potatoes, tomato, brinjal, shallots, onion. Sambars can be made using sambar powders or grinding a paste of coriander seeds, thuvar dal, bengal gram dal, rice, cumin seeds, asafodeita, red chilly along with coconut and curry leaves. The sambars tastes better only if it is garnished.