In Tamil Nadu, sambar is traditionally prepared with toor dal (pigeon peas), tamarind pulp, and a mix of spices including ...

South Indian cuisine is renowned for its bold flavours, rich spices, and diverse vegetarian dishes. Among its many culinary ...

Sambar, a South Indian staple, has a glorious history of centuries ...

Many people today look for healthy food ideas in fancy diets or foreign trends. But the truth is, some of the healthiest ...

At the end of the day, sambar isn’t just a dish - it’s a personality trait. Whether you like it thick or thin, tangy or sweet, one thing is for sure: there’s no wrong way to eat it.

The best part of piping hot sambar is that it is extremely versatile, so you can add as many vegetables as you like. The veggies add their nutritional benefits to the dish, and you can enjoy it ...

That's not all. She also made the beloved dosa side dishes using wax: sambar, white coconut chutney and spicy tomato chutney. She managed to give each a different texture. For the bowl of sambar, she ...

Rasam. A peppery and tangy tomato-based soup, often served as a digestive and palate cleanser. It's made with tamarind, tomatoes, and a mix of spices.

This stew must be cooked using a combination of the stove and the oven. To ensure the oven is hot enough for perfect results, preheat it to 220C/200C fan/Gas 7.