In my Chettinad kitchen, sambar is about the *meen kozhambu* spirit—thick, dark, and fierce with garlic, pepper, and grated coconut fried in gingelly oil. Udupi’s is gentle with vegetables and asafoetida, Andhra’s is tamarind-sharp and red chilli hot, but ours is built for strength, like my husband who drives loads of black pepper to the coast. Every afternoon, I taste the sambar base and think of him on the road, needing a meal that fights fatigue.
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