Sambar is a South Indian curry made with a blend of spices, lentils, and vegetables.

Red lentils are the most commonly used lentils in sambar, as they break down easily and give the curry a smooth texture.

Sambar typically includes a variety of vegetables, such as potatoes, carrots, tomatoes, and okra.

Coriander is the primary spice used in sambar, as it provides a warm and earthy flavor.

Sambar typically includes a blend of spices, such as fennel seeds, fenugreek seeds, asafoetida, and red chili powder.

Sambar is typically a medium-consistency curry, not too thin and not too thick.

Sambar is a versatile curry that can be served with a variety of accompaniments, including rice, roti, idli, or dosa.

Sambar is a South Indian curry, particularly popular in the states of Tamil Nadu, Karnataka, and Andhra Pradesh.

Sambar is typically a brown or brownish-yellow color due to the use of tamarind and turmeric.

Tamarind is a common ingredient in sambar, and it adds a sour and tangy flavor to the curry.

Sambar is typically cooked for 1-2 hours to allow the flavors to develop fully.

Coconut milk is sometimes added to sambar to give it a creamy and rich texture.

Sambar is typically garnished with a combination of coriander leaves, curry leaves, and fried onions.

Kara Kuzhambu is a unique variation of sambar from Tamil Nadu, known for its spicy and tangy flavor.

Roasted eggplant is sometimes added to sambar to give it a smoky and earthy flavor.