SAMBAR

Sambar is a dish inSouth Indian and Sri Lankan Tamil cuisines. A variant of sambar called pappuchaaru is more common in Andhra Pradesh.


Sambar is a vegetable stew or chowder based on a broth made with tamarind and is most popular in the cooking of southern regions ofIndia, 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.

INGREDIENTS
  • Tuvar or arhar dal/pigeon pea lentils
  • Cleaned and chopped vegetables – okra,
    french beans, potatoes, shallots or onions,
    small round brinjals, tomatoes
  • seedless tamarind/imli soaked in ½ cup water
  • Sambar powder
  • Red chilli powder
  • Turmeric/haldi powder
  • Water for pressure cooking the dal
  • Salt as required
  • Dry red chillies
  • Mustard seeds/rai
  • Fenugreek seeds/methi seeds (optional)
  • Asfoetida/hing
  • Cloves garlic – crushed lightly
    with the peels (optional)
  • Curry leaves
PREPARATION
  • Vegetables, turmeric, salt, asafoetida 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 tosambar. Typical vegetables include okra, carrot, radish, pumpkin, daikon, potatoes, tomatoes, brinjal (eggplant) and whole or halvedshallots 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 pappuchaaru is prepared the other way around, wherein 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.Ladies finger is added as a vegetable in the preparation to give sambar a greasy feel and for its taste. but its greasy feel causes some trouble. to avoid this, first the ladiesfinger is cut and fried in oil and then add to the vegetables.
  • The cooked sambar is typically tempered with a garnish, an oil-fried spice mixture containing items such as mustard seeds, black gram, dried red chilies, curry leaves, fenugreek seeds, coriander seeds, and asafoetida. Fresh curry 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, providing 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 this dish, evident in preparations known in local languages ashuli,rasam, charu,parupu saaru, and pappupulusu.
  • In some areas, people use coconut powder, although the original recipe does not include coconut powder.

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