The highlight of having vada or idli in any Udupi restaurant is the sambar. I still remember this restaurant called 'Sridevi' in Malad a suburb in Amchi Mumbai - that sambar taste was just divine
Sambar is basically a stew like preparation made with lentils and vegetables. In South India, we make many varieties of this sambar, most of the times, flavored with home made sambar powder, and the different vegetables added to the sambar giving it a unique flavor
Sambar Idly. Sambar Idly is a speciality of South Indian Cuisine. This recipe requires to make a lot of Sambar, as we need more sambar to soak the idlies in
Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udipi cuisine
Sambar Sadam - Tamilnadu Style. This time on my request she made this super yummy Sambar Sadam its more like Bisibella Bhath but without the garam masala and more a Tamil style recipe that has mixed vegetables, gingelly oil and small onions
To be honest with you guys, this idli sambar has undergone many revisions in past month in order to get close to tiffin sambar that is served in Bangalore Darshini Hotels
This is a type of sambar where we grind all the masala items freshly. My mom makes this kulambu often but on the day of pongal it taste the double with the combination of kootu,poriyal,aviyal
Sambar Sadam - a combination of rice, lentil, vegetables, tangy with aromatic homemade spicemix. Usually sambar is must in lunch menu at every south Indian home
Sambar powder or sambhar powder makes or breaks a good Sambar. Sambhar or Sambar is a South Indian lentil stew that is served with Idlis, dosas and vadas
Sambar - one of the best side dishes for idly, dosa or even pongal. Even though we prepare different chutneys as sides to idli or dosa, nothing can beat the combo of hot idlis and sambar
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