Sambar: The Heart of South Indian Cuisine

Sambar is much more than a dish. It is the emotion for every South Indian house. The essence of Tamil Nadu, Karnataka, and Kerala dishes, it remains one of the most versatile lentil-based stews, replete with massive variations in taste and preparation, varying between regions and houses. What makes breakfast sambars different from those prepared for lunch or dinner is the differentiation in culinary varieties in the same dish. With over 20 known varieties across India, Sambar has become a timeless classic. Today, I am happy to share the recipe for the version made in our home.

Sambar: Origins and History

The origin of Sambar is described in a very interesting yet ambiguous way. According to food historian K.T. Achaya, the dish is believed to have its early reference in 17th-century Karnataka. The Kannada scholar Govinda Vaidya has cited the “huli” or “sourness,” the curry prepared using toor dal and vegetables, from the text Kanthirava Narasaraja Vijaya.

Yet another legend goes back to the Thanjavur Maratha kingdom in the reign of Shahuji I (1684–1712). According to that version, a royal cook, preparing kokum for a traditional preparation of lentil soup for Sambhaji, a Maratha king, by mistake replaced the kokum with tamarind and added vegetables to it.

Name of Sambar:

And by chance, a new dish, called “sambar,” emerged after Sambhaji. Historian Sourish Bhattacharyya, however is skeptical of the myth because of family feuds between Shahuji I and Sambhaji which must have decreased its legitimacy. Nonetheless, Sambar’s name and legacy are still widespread.

Sambar has taken currency in the Sri Lankan culinary world too during the 20th century as well. A portion of its nutritional values consists of the following:

Calories: ~200 kcal | Proteins: 8 g | Carbohydrates: 25 g | Fats: 6 g | Fiber: 6 g
Vitamins and Minerals: Vitamin A, Vitamin C, and iron are rich in a serving.

Verities of Sambar in South India:

Perhaps Sambar is the most characteristic South Indian preparation, taking a very different form in all the southern states with an added personal flavor of each one.

In Tamil Nadu, Sambar is a staple accompaniment to rice, dosa and idli. Essentially it is prepared with toor dal, drumstick, carrots and potatoes, seasoned with a set of spices. What is unique to Sambar powder-the flavor that gives the coriander, cumin, and dried red chilies-although the most characteristic flavoring component of Tamil Sambar is a tangy taste imparted by tamarind, which it is often tempered with mustard seeds, curry leaves, and dried red chilies.

In Kerala, it becomes milder in flavor and thicker with coconut addition. There might also be a mixture of vegetables, including pumpkin, shallots, or eggplant besides the ones that Kerala makes Sambar. Roast spices along with fresh coconut for the curried gravy to acquire a thick, creamy flavor with subtle sweetness. It is usually less acidic than Tamil while tempering; they add a little coconut oil so that the richness of aroma has a higher appreciation.

Sambar is spicier and less sour in Karnataka, usually taken with rice, dosa, or ragi balls. The presence of jaggery and tamarind gives the dish an even sweetness and tang. Karnataka Sambar contains several vegetables and has a specific seasoning mix called “sambar pudi,” made from roasted lentils, spices, and sometimes coconut.

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Prep + Cooking Time: 1 hour 5 minutes
• Servings: 4

Ingredients to make Sambar at home:

• Toor Dal (Pigeon Pea Lentils): 1 cup, cooked
• Tamarind: Lemon-sized ball (soaked in 1 cup hot water for 1 hour)
• Okra: 6 pieces, cut
• Drumstick: 2 sticks, cut into 3-inch pieces
• Carrot: 1, julienned
• Beans: 6-8, cut
• Tomatoes: 2, cut into wedges
• Small Red Onions (Shallots): 10-12, peeled
• Sambar Powder: 4 teaspoons
• Asafoetida (Hing): ¼ teaspoon
• Ghee/Oil: 3 tablespoons
• Coriander Leaves: 2 tablespoons, finely chopped
• Curry Leaves: 10-12
• Salt: To taste
• Mustard Seeds: 1 teaspoon

How to Sambar at home:

1: Preparation of Vegetables

Heat 2 tablespoons of ghee in a thick-bottomed kadai (pan).
Add the piece of okra, drumstick, carrots, beans, shallots, and tomato wedges. Stir-fry them for 5-7 minutes to make the okra less sticky and really absorb the flavors of the spices.

2: Spicing the Base

Add 4 teaspoons of sambar powder and ¼ teaspoon of asafoetida. Mix well with the vegetables.

3: Squeeze Tamarind Pulp

Mash the soaked tamarind and squeeze the pulp into a bowl. Let it strain, and then do this again one more time in order to maximize the pulpy content.

4: Cooking the Vegetables

Add the tamarind water to the kadai and boil it on low flame for 30 minutes, stirring every now and then.
Once the vegetables are cooked, add salt and chopped coriander stems. Simmer for another 5 minutes.

5: Adding the Dal

Add the cooked toor dal to the kadai. Mix well and simmer the Sambar for another 10 minutes.

6: Tadka (Tempering)

Heat 1 tablespoon of ghee in a small pan.
Add mustard seeds and let them crackle. Add curry leaves and 1 teaspoon of sambar powder. Simmer for 1 minute.
Pour the tadka over the simmering Sambar and garnish with finely chopped coriander leaves.

Serving Suggestions

Serve the Sambar piping hot with steamed rice and crispy spicy potato fry. For a refreshing finish, serve the meal with spicy buttermilk.

Tips to Make the Perfect Sambar

To make a delicious, authentic Sambar, details and some tricks for the flavor and texture must be paid attention to. Here are some expert tips to make your Sambar stand out:

1. Select the right lentils

Use toor dal (pigeon pea lentils), as this adds the authentic creamy texture and nutty flavor. Add a little masoor dal or moong dal for an additional creaminess.
Cook the dal until it reaches a soft and mushy state for desired consistency.

2. Prepare Tamarind Pulp Properly

Soak tamarind in hot water for at least an hour, so that it becomes soft. This way you will have smooth pulp with the flavor.
Sieve the pulp to remove the seeds and the fibrous pieces before adding them to the Sambar.

3. Sauté vegetables for a better flavor

Always sauté the okra, drumstick, and beans in a little oil or ghee before adding to tamarind water. This process develops the taste and ensures the okra is not slimy.

4. Harmony of Flavors

Sambar must be the harmonious intermingling of sour (from tamarind), piquancy (from Sambar powder), and slight sweetness. In case there is an absolute necessity, a very tiny pinch of jaggery or sugar will also help bring in balance of flavors.
Taste during cooking to get a balanced flavor just right.

5. Fresh Sambar Powder

Use fresh homemade or quality store-bought Sambar powder. The best is made by dry-roasting and grinding spices like coriander seeds, red chilies, fenugreek, and cumin.

6. Simmer for Depth of Flavor

Let the tamarind broth and vegetables stew for at least 30 minutes. This is the time that will allow the flavors to mingle and deepen.
Do not overcook the vegetables. They should retain their texture.

7. Tadka or Tempering

The tadka is the final flourish that gives Sambar its finishing touch. For the tadka, use ghee. It will give a richer aroma.
Let the mustard seeds crackle completely before adding curry leaves and asafoetida to get the full flavor.

8. Add Fresh Herbs Last

Add the chopped coriander leaves only after turning off the heat. This way, they retain their fresh, vibrant flavor and color.

9. Don’t Skip Asafoetida (Hing)

Asafoetida is a very important ingredient in Sambar that gives it a distinct umami note. A pinch goes a long way, so use it sparingly.

10. Adjust Consistency

Sambar should neither be too thick nor watery. Gradually add water to attain the desired consistency, remembering that it will thicken as it cools.

11. Serve Hot for Best Taste

Serve Sambar hot for the best flavor and aroma. It goes very well with steamed rice, idli, dosa or vada in a complete south Indian meal.

Bonus Tip: Customize the Vegetables

Okra, drumsticks, and carrots are the traditional vegetables used in Sambar, but one can play with seasonal vegetables like pumpkin, radish, or brinjal.
Follow these tips to ensure that your Sambar always comes out rich, fragrant, and irresistible.

Conclusion

It is much more than a dish-a landmark of South Indian heritage culinary, containing hundreds of years’ worth of history and culture inside it. Given its variety in flavors, rich content, and versatility, this wholesome, comforting meal comes alive. Served with rice or taken as soup, comfort always knocks at the table by Sambar.

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