Brinjal sambar - A lentil soup made of brinjal from Tamilnadu — Stock Photo, Image

Brinjal sambar - A lentil soup made of brinjal from Tamilnadu — Photo

Bringal Sambar - a thick stew of lentils with vegetables and seasoned with exotic spices. It is eaten with rice and rice dishes.Brinjal sambar contains Brinjal as major ingredient.

 — Photo by manubahuguna

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Bringal Sambar - a thick stew of lentils with vegetables and seasoned with exotic spices. It is eaten with rice and rice dishes.Brinjal sambar contains Brinjal as major ingredient.
Brinjal sambar - A lentil soup from Tamil Nadu. — Stock Photo, Image
Akukura or Green leaves curry is made up with green leaves like palak, methi, spinach etc,. This can be served with rice.
Akukura is a famous vegetarian dish made from green leaves. — Stock Photo, Image
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Kozhambu is a spicy non-veg gravy from Tamilnadu. — Stock Photo, Image
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Khalo dal - a common dal prepared from black gram. — Stock Photo, Image
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Mixed dal made of boiled lentils cooked with fresh Indian spices and tadka (tempering) of tomatoes, curd and butter
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Vangi Dal or eggplant or brinjal dal with rice from India
Vangi Dal or eggplant or brinjal dal curry — Stock Photo, Image
Kozhambu is basically a sambar without dals. Kozhambu contains Chicken as major ingredient.
Kozhambu is a spicy non-veg gravy from Tamilnadu. — Stock Photo, Image
Fish curry with rice.
Fish curry with rice. — Stock Photo, Image
A home-style tilapia fish prepared with roasted coconut, red chillies, tomatoes and tamarind. The fish itself is buttery soft and absorbs all the flavours of the spices.
Kerala Style fish curry — Stock Photo, Image
Tenga, is mashed fermented bamboo shoot, sometimes pickled in mustard oil and salt. The 'Tenga' is mostly made with tomatoes, either grated or finely chopped, to make the base of the gravy.
Tenga - A popular dish from Assam. — Stock Photo, Image
Karavali crab curry - Fresh crabs in a kerala style curry
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Palak Panner is a curry from Punjab region in India, made from spinach, cottage cheese and spices
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