Red Swiss Chard Sambar

A variation from the usual sambar that I make at home. I loved this leafy sambar too. Swiss chard gives a mild flavor to the sambar but it doesn't taste much different from the regular sambar since the taste of sambar mostly depends on the sambar powder that we add.
Recipe Courtesy: Daily Musings

Mysore Sambar (Mysore Saaru)

Sambar is a popular side dish of South India. There are regional variations in the spices used and also in the method of preparation of Sambar. In Mysore sambar, a variety of spices and grated coconut are roasted and powdered to make the Sambar powder.
Recipe Courtesy: Foodie's Hope

Thakkali / Tomato Rasam (A Tomato Soup)

Tomato rasam is a popular South Indian side dish served with rice. It could also be served as a starter soup.
Recipe Courtesy: Veena's Curry World


Kolmbo (Konkani Sambar)

This sambar is slightly different from the sambar that I usually make. In kolmbo, spices (along with grated coconut) are freshly roasted and ground instead of using masala powder.
Recipe courtesy: Shilpa's Aayi's Recipes

Kerala Sambar - Medley of Vegetables in Toor Dal

Sambar is a traditional side dish of South India with regional variations in recipe between the states and within each state. Typical Kerala sambar is a medley of vegetables in dal (yes, we don't use coconut!!!), but the vegetable selection differs from region to region. This is one of those Kerala dishes where coconut is not used in any form. Recipe courtesy: Annita's blog My Treasure...My Pleasure