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South India boasts a rich variety of sambar, each region offering its unique twist to this popular dish.
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These variations showcase the diversity of sambar across South India, each with its own flavour profile and local influences.
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Here are some sambar varieties from different South Indian places that you might want to try:
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It's the commonly made one with toor dal, tamarind, and a unique spice blend.
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Similar to sambar, Huli Saaru is a tamarind-based lentil soup with a special spice blend.
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The gongura leaves used to make gongura sambar give the meal a tangy, slightly sour taste.
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This sambar is well-known for its fiery and peppery flavour, as the name implies.
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Sambar in Coorg might include unique ingredients like fenugreek seeds and asafoetida.
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If you have the opportunity, trying sambar in different regions can be a delightful culinary experience!
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