I always get this question from my friends, how do you cook/have sambhar daily? Don’t you get bored? I don’t know how or what to answer for this. There are different varieties of sambhar. It’s just one generic word used for thick tamarind gravy.
I am trying to find if there is any exact word for Kuzhambu in english. Google translation gave me broth for kuzhambu. But I am not sure if we can say broth. I wish we could have different words in english to explain sambhar and kuzhambu. The different types of sambhar/Kuzhambu varieties that I regularly prepare in our house are,
- Araichu Vitta sambhar – This is the typical tambram sambhar. This sambhar has toor dhal and veggies cooked with freshly prepared sambhar masala with coconut and I do this only during weekends.
- Kuzhambu – This is typical day-to-day kuzhambu, It has veggies but no coconut and is prepared using dry sambhar powder.
- Vathal Kuzhambu / Puli (Tamarind) Kuzhambu – This is doesn’t need toor dhal and this can be prepared quickly. Vathal is dried fryums or dried veggies. You can also use veggies. The veggies that are used for vathal kuzhambu are small onions, brinjal, okra.
- Mor/Buttermilk Kuzhambu – Butter milk sambhar, no dhal but with freshly prepared masala which has coconut in it.
- Gojju/Gotsu – Same like vathal kuzhambu but with jaggery added and its mostly used as side dish for ven pongal
- Sambhar for idly/dosa or tiffin sambhar – This can be prepared with toor dhal and moong dhal or moong dhal alone or with masoor dhal also with mixed veggies. Coconut is optional in this sambhar.
- Milahu Kuzhambu – As name says, pepper plays the major role. No dhals.
- Theeyal – Kerala delicacy with lots of shallots and coconut
- Avial – Thick gravy with lot of veggies cooked with fresh coconut masala