|Type||Stew or chowder|
|Place of origin||India|
|Region or state||South India, Sri Lanka|
|Main ingredients||Tamarind broth, lentils, vegetables|
Legend states that sambar was first made accidentally by the Maratha ruler Sambhaji, when he tried to make dal curry in absence of his chef. He added tamarind to the dal, resulting in the dish that later came to be known as sambar.
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, 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. This saaru is slightly sweeter due to the addition of extra tamarind to the cooked vegetables and lentils.
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.
- Mathai, Kamini (26 September 2014). "Sambar: the great Tamil dish of Maharashtrians". The Times of India. Retrieved 1 September 2019.