Sambar (சாம்பார் (sāmbār))
Overview
Sambar is the everyday lentil and vegetable soup of South India. Split pigeon peas, called toor dal, are cooked until soft, then simmered with tamarind water and a roasted spice mix known as sambar powder, made from coriander seeds, chillies, fenugreek and other spices. Vegetables such as drumstick pods, okra, aubergine, pumpkin, shallots and tomato go in, and the pot is finished with a sizzling tempering of mustard seeds, curry leaves, dried chilli and asafoetida in oil. It is tangy, spicy and warming. Sambar is eaten with rice, or with idli and dosa at breakfast.
History
A popular story links sambar to the Maratha rulers of Thanjavur in the seventeenth century, but the dish probably grew from older tamarind and lentil stews of Tamil Nadu. Today it is made in every South Indian home and served in banana-leaf meals, temples and the vegetarian cafés known as udupi restaurants. Each state, and almost every family, has its own spice blend.
Main ingredients
Toor dal (pigeon peas), tamarind, sambar powder, drumsticks and okra, mustard seeds, curry leaves. The soup is built on lentil water and tamarind and is usually served hot. Diet: vegan; usually gluten-free.
Explore: More soups from India
Recipe
Method
- 1
Cook the dal with turmeric and 800 ml water until very soft, then mash.
- 210 min
Simmer the vegetables and tomato in the tamarind water with salt for 10 minutes.
- 310 min
Add the sambar powder and the dal and simmer for 10 minutes, adding water if thick.
- 4
Heat the oil, fry the mustard seeds, chillies, curry leaves and asafoetida and pour over the sambar.
- 5
Sprinkle with coriander and serve with rice, idli or dosa.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
