|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 daltamarind broth, originating from Karnataka. It is popular in South Indian and Sri Lankan cuisines.
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 either exclusively with one of these vegetables or a combination of them:
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 (most often the split pigeon pea) 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 reflective of a broad and ancient 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 Andhra Pradesh, it is called as Pappu chaaru. Apart from dal and tamarind, vegetables used in preparing is few. Vegetables are onions, dosakaaya, bitter gourd and tomatoes.
Some foreign restaurants describe Sambar as lentil soup. The dish is a part of all major feasts in South India. The preparation of this dish requires very less oil. The combination of different vegetables, lentils and spices makes it a nutritious accompaniment with rice and Indian breads. Decorate the serving plate with a banana leaf and serve the hot sambar with rice or Vadas .
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 prime southern Indian staple.
Sambar is also served as a side dish for dosa.
Sambar served with idli
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