Sambhar curry in marathi recipes

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Brinjal Pitlai | Kathirikai Pitlai

Brinjal Pitlai | Kathirikai Pitlai

You might find the recipe very similar to that of the araichuvitta sambhar but the main difference lies in the amount of tamarind and the cooked dahl used
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Thandu Keerai Poriyal / Green Leaves Sabzi

Thandu Keerai Poriyal / Green Leaves Sabzi

This dry texture sabzi served as a side dish and it suites well with Rasam Rice, Sambhar rice and Curd rice
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Coconut Chutney | Nariyal Chutney

Coconut Chutney | Nariyal Chutney

I made Idli this Sunday, with Sambhar and coconut chutney , the meal was complete. I have made Coriander chutney, Curry leaves chutney , mint -coriander chutney many times
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Daangar - Urad Dahl Pachidi/Raita | Thanjavur cuisine

Daangar - Urad Dahl Pachidi/Raita | Thanjavur cuisine

The genesis of this dish sambhar has an interesting tale linked to it. his experiments were praised by the court people and they decided to name the dish Sambhar after the guest Sambhaji
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Onion sambhar |Shallot sambhar |vengaya sambar|ulli sambara

A pinch Curry Leaves. Indian names for shallots include kanda or gandana or pyaaz (Hindi, Marathi, Marwari and Punjabi), gundhun (Bengali), cheriya ulli or chuvanna ulli (Malayalam) and chinna vengayam (or sambar vengayam in the Chennai region) (Tamil)