- Use the country or “Naattu” poondu, the small variety to make this sambar. Avoid using the Chinese garlic that’s also called as “Malai” poondu.
- If there is any left over, reheat on the same day to use if for next day. It tastes even better. Do not refrigerate it over night. The taste will not be the same.
- Adjust the quantity of garlic pods according to your preference.
- Do not add any other vegetable or onion for this sambar.