South Indian cuisine is referred to the cuisines of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. Sambar is a vegetable stew made with lentils, pigeon peas, and tamarind broth. It's popular in Sri Lankan and South Indian cuisines. The stew has become a popular addition to Burmese curries in Burmese cuisine. The earliest documented mention of sambar in literature, according to food historian K. T. Achaya, dates from the 17th century. Sambar is derived from the Tamil word champram. Sambhar is a heavenly mix of vegetables, dal, stew and all the South Indian spices. It is tangy, spicy, salty and has a thin consistency. Sambhar can be eaten with various dishes.
Here are some dishes that go well with Sambhar-
Idli
Idli or idly is a savoury rice cake from the Indian subcontinent that is popular in Southern India and Sri Lanka. Idlis are prepared by steaming a batter made of de-husked fermented black lentils and rice. The starches are broken down during the fermentation process, making them easier for the body to digest. There are many types of idli, including rava idli, which is made with semolina. Sanna of Konkan is a regional variety. Idli sambar is a classic South Indian dish that consists of fluffy soft idli (savoury steamed cake) and hot sambar (vegetable lentil stew). It's a tasty, nutritious, comforting, and protein-rich dish.
Crispy dosa/ pinterest.com
