In south indian cuisine, we have a lot of kuzhambu or sambhar varieties but each of them has an individual flavour and taste. This is because of the spice paste that we grind and add. This kuzhambu is also different, this doesnt have cooked tur dal and the coconut is a bit roasted contrast to the ground sambhar paste. This can be had with pongal or idlis as a side dish and is very tasty.
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