Sambar with rice is one of the main courses of both formal and everyday tamilian cuisine. It is also prepared in other parts of southern India with mild variations. Often served by pouring it over steamed rice, best accompanied with curries and appalam.
A very popular punjabi dish made of chickpeas (Garbanzo beans) to be had with nan or batura.
Sundal kuzhambhu / Chole masala / Kabuli kadala curry / Chickepeas masala / Kondai kadalai kuzhambu
One of the popular south indian curry dish often served as a side with rice and lentils. Very simple dish, requiring little basic ingredients and will be ready in minutes. (Egg plant curry / Brinjal masala / Vankaya curry)
Kathrikai Murungakai Kara Kuzhambhu
This is a soupy gravy made mainly with tamrind pulp, little thicker than stew, very popular item in Tamil nadu served with rice. Same gravy with slight moderation is called pulusu in Andhra.
A simple delicious vegetarian dish. Sauted gloden onions with perfectly cooked potatoes make this dry fry classic, an all time favourite.
This is a very delicious Punjabi dish, a thick gravy made with potatoes and green peas served with roti or paratha.
Authentic Andhra style sweet and sour egg curry, where hard boiled eggs are cooked in tangy tamrind gravy. (Kozhi guddu pulusu / Andhra egg curry )
Quick egg fry, easy to make in minutes to serve with any rice dish.