Sambar or sambhar (Telugu:à°¸à°¾à°‚à°¬à°¾à°°à±,Tamil:à®šà®¾à®®à¯à®ªà®¾à®°à¯, Kannada:à²¹à³à²³à²¿, Malayalam: à´¸à´¾à´‚à´¬à´¾à´±àµ, is a dish common in South India and Sri Lankan cuisines, made of toovar dal (pigeon pea). Sambar is a vegetable stew or chowder based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India especially in Andhra Pradesh, Tamil Nadu and Kerala.
Added: 1718 days ago by
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Chutney (Hindi: à¤šà¤Ÿà¤¨à¥€; Urdu: Ú†Ù¹Ù†ÛŒ ) (British spelling) or chatni (Hindi, Urdu, Bengali or Tamil - à®šà®Ÿà¯à®©à®¿) is a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney, as a genre, is often similar to the Indian pickle and the salsa of Latin American cuisine, or European relish.
Added: 1710 days ago by
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Paal payasam (Milk Kheer). Kheer (Sanskrit: à¤¹à¤¿à¤¨à¥à¤¦à¥€ (Payasam), Oriya: Kheeri), a traditional dish in the Indian subcontinent, is a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms, saffron, pistachios or almonds that have been soaked overnight and made into fine paste.
Added: 1709 days ago by
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