|Type||Stew or chowder|
|Place of origin||India|
|Region or state||South India, Sri Lanka|
|Main ingredients||Tamarind broth, lentils, vegetables|
Sambar (IPA: sʌmbʌʀ, ISO 15919: Sāmbār), also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian especially Tamilnadu and Sri Lankan cuisines.
Sambar was invented by Tamil Rajas, in mid 1700's. Some Sources also state that this dish originated from Maharashtra,but not proved by Food Historians However, it is well known fact that the name sambhar is named after Ch.Sambhaji Maharaj in 17th century at place called Thanjavur in TN.
Sambar is made with one or more of these vegetables:
- brinjal (eggplant)
- whole or halved shallots or onions.
Sambar often contains sambar powder, a coarse spice mix made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices.
The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together until the vegetables are half-cooked. Then the cooked lentils Urad dal are added and allowed to cook until the vegetables are done. A spice-scented oil is added to the cooked sambar for extra flavor and tempering, and the dish is served garnished with fresh coriander leaves or curry leaves.
The addition of spice-scented oils, or tarkas, made by popping mustard seeds and other ingredients in hot vegetable oil, at the end of cooking is a common Indian culinary technique and is known as tempering. A combination of mustard seeds, black gram, dried red chillies, and curry leaves fried in ghee or vegetable oil is one example of numerous oil flavourings used for sambar. Some variations include additional ingredients such as cumin seeds, shallots, fenugreek seeds and asafoetida powder.
Some variations of sambhar include ingredients such as moong dal and pumpkin.
Sambar is part of a tradition of lentil-based vegetable stews in southern India. In regions that grow coconuts, notably some areas of Tamil Nadu, coastal Karnataka and Kerala, sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder.
In Karnataka it is called Huli by Brahmins and saaru by others. This saaru is a speciality of Karnataka, especially the Old Mysore region. It is slightly sweeter due to the addition of extra tamarind to the cooked vegetables and lentils. The most common saarus are koli saaru and soppina saaru, with main ingredients chicken and greens respectively.
In Andhra Pradesh, it is called sambar. Apart from dal and tamarind, few vegetables are used in preparation, combination of few of these: onions, dosakaaya, bitter gourd, drum stick, okra, brinjal, pumpkin and tomatoes.
Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of sambar mixed with rice and eaten with some sort of vegetable side dish, followed by yoghurt mixed with rice, is a southern Indian staple.
Sambar is also served as a side dish for dosa.
Sambar served with idli
|Wikimedia Commons has media related to Sambar (dish).|
- G. J. V. Prasad (2017). "Idli, Dosai, Sambar, Coffee: Consuming Tamil Identity". In Shweta Rao Garg; Deepti Gupta (eds.). The English Paradigm in India: Essays in Language, Literature and Culture. Springer Singapore. pp. 98–99. ISBN 978-981-10-5332-0.