24/03/2026
A south Indian meal is said to be incomplete without a bowl of Sambar. Whether it is to Dip your Dosa, Dunk your Idli or pour over steamed rice, Sambar is really versatile. It is prepared with a tamarind-based broth, lentils, and vegetables. It originates from Tamil Nadu, but it is also very popular in Sri Lanka and throughout South India. The dish is traditionally served with steamed rice or various Indian flatbreads.
Rasam, a soup of spices, is a traditional South Indian food. It is traditionally prepared using tamarind juice as a base, with the addition of Indian sesame oil, turmeric, tomato, chili pepper, pepper, garlic, cumin, curry leaves, mustard, coriander, asafoetida, sea salt, and water. Rasam is known for its medicinal effectiveness as an appetizer and a digestive beverage due to the use of tamarind as its base. It has a distinct flavour from the other South Indian platters due to its seasoning of sesame oil, tomato, pepper, chilli powder, garlic, coriander leaves, turmeric, asafoetida, rock salt, cumin, water, mustard, and curry leaves.
Did you know that while Sambar is considered to be a South Indian dish, it actually originated in Maharashtra?
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