Sambar is a spicy stew made of arahar dal (a popular pulse in India), lots of vegetables and tamarind. The Sambar recipe is a popular South Indian dish which is now a common one throughout India. Each southern state of the country owns its distinct recipe such as Kerala Sambar, Andhra Sambar and Tamil Sambar. Sambar is accompanied with almost all dishes of the south be it Idli, Dosa, Vada or Steamed Rice. But it goes best with Idli and Dosa. The array of vegetables that are added to this can be bitter gourd, drumsticks, ladies finger and brinjal to name just a few. Tamarind and tomatoes are used to give the Sambar a savory and sweet taste. Nowadays, Sambar recipe made in the majority of Indian households comprise of readymade Sambar Masala. These ground spices can be used instantly and can also be stored to be used later for six months. Once the recipe is prepared, sizzling curry leaves, mustard seeds and red chilies are added which adds to the aroma. Some varieties include Moor Kozambhu, , Okra and Eggplant, Dhall, etc.
Origin of Sambar Dishes
Sambar is principally originated from the southern coasts of India. It belongs to Andhra Pradesh, Tamil Nadu, Kerala and Karnataka, each with its own taste. This South Indian recipe is now popular all over the country and a must for almost all dishes of these regions.
Sambar Recipe- Ingredients and Methods of Preparation
Sambar is mainly prepared with ingredients such as tuvar dal or arahar dal, vegetables like ladies finger, brinjal, drumsticks and bitter gourd, tomatoes, onions, green and red chilies, curry leaves, mustard seeds and Sambar Masala. The common method of preparing it is boiling the dal, soaked for an hour, with some salt and turmeric and blending it. In kadhai containing heated oil, mustard seeds are allowed to flutter along with curry leaves, chilies and onions. After sautéing the desired vegetables, the readymade Masala are added, following which the dal is added to the Sambar accompanied with tamarind. After allowing it to boil for sometime chopped coriander is added foe enhancing its flavor. Serving Sambar The Sambar recipe is served hot garnished with coriander leaves with dishes like idlis, dosas, vadas or plain rice. It can be served any time be it in breakfast, lunch or dinner.
Variations of Sambars
Different states prepare their own styles of Sambar. It can be Onion Sambar, Moor Kozambhu, Karuvepalli Kozambhu, Okra and Eggplant Masial and Dhall to name just a few. The thinner version of this recipe is rasam which is served with rice papad. Another variant is Pappuchaaru, a popular item of Andhra Pradesh.
Some Health Facts to Sambars
This recipe is quite nutritious carrying all the good of the pulses. However, consumption of too much of Sambar can be inappropriate for those having problems with kidneys and gall bladders due to the high content of protein.
Miscellaneous Facts of Sambha
Sambar recipe is also known by the names Sambaaru and Kuzhambu. A number of spice companies like Everest, Catch and MDH offer Sambar Masalas in India. The popular Sambar offering restaurants are South Coast, Sagar Ratna, Anand, Raaj, etc.