Sambar (dish)
Encyclopedia
Sambar or sambhar or Sambaaru or kuzhambu ' onMouseout='HidePop("6895")' href="/topics/Konkani_language">Konkani
: सांबारें, रोस, ಕೊಳಮ್ಬೋ ; ; ; ) is a dish in South India
and Sri Lanka
n Tamil cuisines, made of pigeon pea
. A variant of Sambar called Pappuchaaru (Telugu: పప్పుచారు) is more common in Andhra Pradesh
.
Sambar is a vegetable stew
or chowder based on a broth
made with tamarind
and pigeon peas, and is very popular in the cooking of southern regions of India
especially in Tamil Nadu
, Kerala
, Karnataka
and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
ruler Shahuji
, during the 18th century from the South Indian state of Tamil Nadu
. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind
pulp for sourness. Shahji experimented the dish with the pigeon peas, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji.
(a pinch) and a mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chillies, lentils, and other spices) are initially boiled together. After the vegetables and tamarind water are slightly cooked, the lentils and ground coconut mixture are added and allowed to cook until the vegetables are done. A wide variety of vegetables may be added to sambar. Typical vegetables include okra
, carrot
, radish
, pumpkin
, daikon
, potatoes, tomatoes, brinjal and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar may contain one or several seasonal vegetables as the main vegetables in the soup. Andhra pappu chaaru is prepared the other way round where in vegetables and tamarind pulp are added to the cooked lentils and then boiled. This slight variation in the method of cooking them brings in the distinction in their texture and flavour.
The cooked sambar is typically eaten with a garnish, which is an oil-fried spice mixture containing items such mustard seeds, black gram, dried red chillies, curry leaves
, fenugreek
seeds, coriander
seeds, and asafoetida. Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambar; their aroma and flavor provide sambar with a distinct and pleasant herbal essence.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of a lentil and vegetable stew, and similar preparations are evident in such dishes known in local languages as rasam
, charu, saaru, and pappu pulusu.
Most contain the common elements like pigeon peas, tamarind, vegetables, sambar powder, and an oil-fried spice seed seasoning, although the soup can be made to have many different flavors depending on vegetables and selection of spices used.
In some areas people use coconut powder, but original recipe does not include coconut powder.
This powder is prepared by pan roasting the whole spices and grinding them to a rather coarse powder with some salt optionally.
Sambhar powder as a ready made masala is available in a wide variety of brands.
s, notably Kerala
, coastal Karnataka
(Udupi, Mangalore
) and Tamil Nadu
, sambar is also made with a paste of ground coconuts and spices. Grated coconut is roasted with lentils, cumin, few grains of rice, fenugreek, and red chillies. It is then ground into a fine paste, added to the vegetables and tamarind broth, and then cooked.
. There are several varieties of kuzhambu (more kuzhambu,(மோர்க் குழம்பு) vatha kozhambu,(வத்த(ல்) குழம்பு) vendhayak kuzhambu, (வெந்தயக் குழம்பு) kadhambak kuzhambu,(கதம்பக் குழம்பு) paththiyak kuzhambu, (பத்தியக் குழம்பு),pachchaippuli (பச்சைப் புளி) rasavangi,(ரசவங்கி) etc.,). These varieties are very popular in Tamil homes. Minor but subtle differences in preparation and ingredients can vary the appearance and taste of the dish.
Sambar is usually served with steamed rice. Sambar with rice is one of the main courses of both formal and everyday south Indian cuisine. In all the South Indian states, vada
sambar and idli sambar are popular for breakfast or lunch, and sambar is often served as a side dish at dinner.
Sambar is also served for lunch and dinner in south India, commonly with idli, vada or dosa
, along with two chutney
s, a green coconut chutney and a mildly spicy red tomato chutney. Road side restaurants often offer free refills of sambar with regular purchase of idli and vadas.
A two-course meal, the first consisting of sambar mixed with rice and eaten with some sort of vegetable side dish, and the second consisting of yoghurt mixed with rice, is perhaps one of the most common meals eaten in a typical southern Indian home.
Konkani language
KonkaniKonkani is a name given to a group of several cognate dialects spoken along the narrow strip of land called Konkan, on the west coast of India. This is, however, somewhat an over-generalisation. Geographically, Konkan is defined roughly as the area between the river Damanganga to the north...
: सांबारें, रोस, ಕೊಳಮ್ಬೋ ; ; ; ) is a dish in South India
South Indian cuisine
South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.-Similarities and differences in "Four states' cuisines":...
and Sri Lanka
Sri Lanka
Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka is a country off the southern coast of the Indian subcontinent. Known until 1972 as Ceylon , Sri Lanka is an island surrounded by the Indian Ocean, the Gulf of Mannar and the Palk Strait, and lies in the vicinity of India and the...
n Tamil cuisines, made of pigeon pea
Pigeon pea
The pigeon pea , also known as tropical green pea, toor dāl or arhar dāl , ತೊಗರಿ ಬೇಳೆ kadios , or Congo pea or gungo pea , pois Congo , gandul , gunga pea, or no-eye pea, [Cajanus...
. A variant of Sambar called Pappuchaaru (Telugu: పప్పుచారు) is more common in Andhra Pradesh
Andhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...
.
Sambar is a vegetable stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
or chowder based on a broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
made with tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
and pigeon peas, and is very popular in the cooking of southern regions of India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
especially in Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
, Kerala
Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
, Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
History
The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur MarathasThanjavur Marathas
Thanjavur Marathas were the rulers of Thanjavur principality of Tamil Nadu between the 17th to the 19th century C.E. Their native language was Marathi...
ruler Shahuji
Shahuji I of Thanjavur
Shahuji I also called Shahji was the second Maratha ruler of Thanjavur. He was the eldest son of Ekoji I, brother of Shivaji and the first Maratha ruler of Thanjavur...
, during the 18th century from the South Indian state of Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
pulp for sourness. Shahji experimented the dish with the pigeon peas, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji.
Preparation
The pigeon peas are cooked until crumbled. Vegetables, turmeric, salt, asafoetidaAsafoetida
Asafoetida , alternative spelling asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb...
(a pinch) and a mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chillies, lentils, and other spices) are initially boiled together. After the vegetables and tamarind water are slightly cooked, the lentils and ground coconut mixture are added and allowed to cook until the vegetables are done. A wide variety of vegetables may be added to sambar. Typical vegetables include okra
Okra
Okra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
, carrot
Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
, radish
Radish
The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time...
, pumpkin
Pumpkin
A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...
, daikon
Daikon
Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
, potatoes, tomatoes, brinjal and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar may contain one or several seasonal vegetables as the main vegetables in the soup. Andhra pappu chaaru is prepared the other way round where in vegetables and tamarind pulp are added to the cooked lentils and then boiled. This slight variation in the method of cooking them brings in the distinction in their texture and flavour.
The cooked sambar is typically eaten with a garnish, which is an oil-fried spice mixture containing items such mustard seeds, black gram, dried red chillies, curry leaves
Curry Tree
The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India...
, fenugreek
Fenugreek
Fenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
seeds, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
seeds, and asafoetida. Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambar; their aroma and flavor provide sambar with a distinct and pleasant herbal essence.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of a lentil and vegetable stew, and similar preparations are evident in such dishes known in local languages as rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
, charu, saaru, and pappu pulusu.
Most contain the common elements like pigeon peas, tamarind, vegetables, sambar powder, and an oil-fried spice seed seasoning, although the soup can be made to have many different flavors depending on vegetables and selection of spices used.
In some areas people use coconut powder, but original recipe does not include coconut powder.
Sambar powder
Typical ingredients of the sambar powder include pigeon peas, roasted lentils, coriander seeds, dried whole red chili, fenugreek seeds, coriander leaves and curry leaves. Regional variations may include versions with mustard seeds, cumin, black pepper, white pepper, cinnamon, or other spices.This powder is prepared by pan roasting the whole spices and grinding them to a rather coarse powder with some salt optionally.
Sambhar powder as a ready made masala is available in a wide variety of brands.
Ground coconut
In regions that grow coconutCoconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
s, notably Kerala
Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
, coastal Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
(Udupi, Mangalore
Mangalore
Mangalore is the chief port city of the Indian state of Karnataka. It is located about west of the state capital, Bangalore. Mangalore lies between the Arabian Sea and the Western Ghat mountain ranges, and is the administrative headquarters of the Dakshina Kannada district in south western...
) and Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
, sambar is also made with a paste of ground coconuts and spices. Grated coconut is roasted with lentils, cumin, few grains of rice, fenugreek, and red chillies. It is then ground into a fine paste, added to the vegetables and tamarind broth, and then cooked.
Others
Many variants exist depending on the meal of the day, region, and vegetables used. Sambar without pigeon peas (but with vegetables/fish/dry fish etc.) is called kuzhambu in Tamil NaduTamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
. There are several varieties of kuzhambu (more kuzhambu,(மோர்க் குழம்பு) vatha kozhambu,(வத்த(ல்) குழம்பு) vendhayak kuzhambu, (வெந்தயக் குழம்பு) kadhambak kuzhambu,(கதம்பக் குழம்பு) paththiyak kuzhambu, (பத்தியக் குழம்பு),pachchaippuli (பச்சைப் புளி) rasavangi,(ரசவங்கி) etc.,). These varieties are very popular in Tamil homes. Minor but subtle differences in preparation and ingredients can vary the appearance and taste of the dish.
Serving
Vada
Vada ; also known as wada or vade or vadai , is a savoury fritter-type snack from South India.-Description:Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.Vada is a...
sambar and idli sambar are popular for breakfast or lunch, and sambar is often served as a side dish at dinner.
Sambar is also served for lunch and dinner in south India, commonly with idli, vada or dosa
Dosa
Dosa or Dhosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka...
, along with two chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
s, a green coconut chutney and a mildly spicy red tomato chutney. Road side restaurants often offer free refills of sambar with regular purchase of idli and vadas.
A two-course meal, the first consisting of sambar mixed with rice and eaten with some sort of vegetable side dish, and the second consisting of yoghurt mixed with rice, is perhaps one of the most common meals eaten in a typical southern Indian home.
See also
- Cuisine of Tamil Nadu
- Cuisine of KarnatakaCuisine of KarnatakaThe cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north...
- Kerala cuisineCuisine of KeralaThe cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.-Ingredients:...
- Udupi cuisineUdupi cuisineUdupi cuisine is a world-renowned cuisine of South India. It forms an important part of the Cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka. The Udupi cuisine has its origin in the Ashta mathas of Udupi founded by...
- South Indian cuisineSouth Indian cuisineSouth Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.-Similarities and differences in "Four states' cuisines":...