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Sambar Recipes
Sambar or Kuzhambu is normally served as the first course in any South Indian meal.
Sambars can have any one of the three bases: tamarind, tamarind and dal
or buttermilk. Almost any vegetable can be used in a sambar. It is served hot with rice and a dollop of ghee, accompanied by a vegetable and papad on the side. A huge variety of Kuzhambu are made in South Indian homes.
- Narthangai Kuzhambu
- Ellu Kuzhambu
- Tirunelveli Mor Kuzhambu
- Chettinad Kola Urundai Kuzhambu
- Vengaya Vendhaya Kuzhambu
- Kara Kuzhambu
- Kathirikai Kara Kuzhambu (Spicy Brinjal Sambar)
- Poondu Milagu Kuzhambu (Garlic Pepper Sambar)
- Appalam Kuzhambu
- Garlic, Onion and Curry Leaves Kuzhambu
- Omam (Ajwain) Sambar
- Mochai Kuzhambu
- Puli Kuzhambu
- Pumpkin Mochai Kuzhambu
- Vendhaya Keerai (Methi) Sambar
- Seppankizhangu Mor Kuzhambu
- Garlic Kuzhambu
- Manathakkali Vathal Kuzhambu
- Mullangi Mor Kuzhambu
- Ullipaya Sambar (Small Onion Sambar)
- Vazhakkai Puli Kuzhambu
- Majjiga Pulusu
- Chettinad Kara Kuzhambu
- Mathanga Erissery
- Andhra Pulusu
- Ennai Kathirikkai Kuzhambu
- Mangalore Hulli Gojju
- Chettinad Drumstick Sambar
- Mor Kuzhambu
- Mambazha Kuzhambu
- Green Chilli Sambar
- Podi Sambar
- Keerai Thandu (Amaranth Stem) Sambar
- Pepper Sambar
- Masala Sambar
- Mixed Sambar
- Onion Vegetable Sambar
- Tomato Sambar
- Vegetable Sambar
- Green Gram Sambar
- Coconut Sambar
- Paruppu Masiyal
- Thaneer Kuzhambu
- Parangikai Kuzhambu
- Karunai Kizhangu Kuzhambu
- Vellai Poondu Kuzhambu
- Beans Kulambu
- Vendakkai Sambar
- Carrot Sambar
- Thatta Payir (Black-eyed Beans) Kuzhambu
- Capsicum and Radish Sambar
- Kathirikai Kadalai Paruppu Kuzhambu
- Mangai Kuzhambu
- Mangottai Kuzhambu
- Thengai Masala Kuzhambu
- Dhaniya Kuzhambu
- Vendaikai Race Kuzhambu
- Vada Kuzhambu
- Vatha Kuzhambu
- Arai Puli Kuzhambu