Curry leaf sambar (Karivepilai kuzhambu) from Dakshin: Vegetarian Cuisine from South India (page 9) by Chandra Padmanabhan

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Notes about this recipe

  • Eat Your Books

    Serve with generous amounts of rice.

  • Ganga108 on February 18, 2022

    This sambar is really nice, especially with very fresh leaves. I used the dal water from Matki beans - delicious!

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