Sambar (dish)
589702
225358693
2008-07-13T07:36:27Z
Thunderboltz
468757
/* Preparation */ + one more pic
[[Image:idly sambar vada.JPG|thumb|right|200px|The [[South India]] staple breakfast item of [[idli]], sambar and [[vada]] served on a banana leaf. The stainless steel plates and cups are characteristic of South Indian dining tables.]]
'''Sambar''' or '''sambhar''' ([[Telugu language|Telugu]]:సాంబారు,[[Tamil language|Tamil]]:சாம்பார், [[Kannada language|Kannada]]:ಹುಳಿ, [[Malayalam language|Malayalam]]: സാംബാറ്, is a dish common in [[south Indian cuisine|South India]] and [[Sri Lanka]]n cuisines, made of [[toovar dal]] (pigeon pea).
Sambar is a vegetable [[stew]] or chowder based on a [[broth]] made with [[tamarind]] and toovar dal, and is very popular in the cooking of southern regions of [[India]] especially in [[Andhra Pradesh]] and [[Tamil Nadu]].
==Preparation==
[[Image:Sambar ingredients.jpg|thumb|Typical ingredients in a sambar dish.]]
[[Image:Sambaar kadamba.jpg|thumb|The prepared dish.]]
The toovar dal is cooked until they are crumbled. Tamarind pulp is soaked in water to extract the flavour and then the pulp is discarded. A mixture of ground spices known as sambar powder (which contains roasted [[coriander seed]]s, chillies, lentils, and other spices) and tamarind are added to the dal. Vegetables and spices such as [[turmeric]] and chilli powder are also added. The [[dal]] and vegetable stew is heated until the vegetables cook. A wide variety of vegetables may be added to sambar. Typical vegetables include [[okra]], [[drumstick (vegetable)|drumstick]], [[carrot]], [[radish]], [[pumpkin]], [[potatoes]], [[tomatoes]], [[brinjal]] and whole or halved [[shallots]] or [[onions]], but many different vegetables may be used with adequate results. Typically sambar will contain one or several seasonal vegetables as the main vegetables in the soup.
The cooked sambar is typically eaten with an oil-fried spice mixture containing items such [[mustard seeds]], [[Urad (bean)|urad dal]], dried red chillies, [[Curry Tree|curry leaves]], [[fenugreek]] seeds, [[coriander]] seeds, and [[asafoetida]]. Fresh [[Curry Tree|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 dal-based vegetable stews in southern India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of a dal 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 toovar dal, 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.
== Common varieties==
The taste of the sambar is derived from the spices added to it.
===Sambar powder===
Typical ingredients of the sambar powder include roasted lentils, coriander seeds, dried whole red chili, fenugreek seeds, and curry leaves. Regional variations may include versions with mustard seeds, cumin, black pepper, cinnamon, or other spices.
This powder is prepared by pan roasting the whole spices and grinding them to a rather coarse powder.
===Ground coconut===
In regions that grow [[coconut]]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 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 the vegetables used. Sambar without dal (but with vegetables or fish) is called ''kozhambu'' (koolamboo) in [[Tamil Nadu]]. There are several varieties of kozhambu (''mor kozhambu'', ''vetha kozhambu'', ''rasavangi'', etc). Minor but subtle differences in preparation and ingredients can vary the appearance and taste of the dish.
==Serving==
[[Image:gntidli.jpg|thumb|right|200px|Sambar served on Idli, at a Restaurant in [[Guntur]].]]
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 [[Tamil Nadu]], [[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 indian, commonly with idli, vada or [[dosa]], along with two [[chutney]]s, a green coconut chutney and a mildly spicy red tomato chutney.
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.
{{Cookbook}}
==See also==
*[[Cuisine of Kerala|Kerala cuisine]]
*[[Udupi cuisine]]
[[Category:Tamil cuisine]]
[[Category:Karnataka cuisine]]
[[Category:Indian cuisine]]
[[Category:Rice dishes]]
[[Category:Andhra cuisine]]
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