Home > Society > Food in India > Sambhar
Sambhar
Sambhar is a south Indian dish , made of toovar dal.

Share this Article:

Sambhar Sambar or sambhar is a dish popular in various states of South India namely Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. It is basically a vegetable stew or chowder based on a broth made with tamarind. Each state in South India prepares it with a typical variation, adapted to its taste and environment.

Ingredients of Sambhar:
* Toor Dal 1 cup * Carrots 2, chopped roughly approx. 1 inch size * Green chilli 1, chopped * Okra 5, sliced lengthwise into 4 * Egg plant (baby), tubular type 3 small size, 1 inch cubes * Tomato 2, chopped coarsely * Ginger 1/2 inch chopped * Coriander leaves, chopped 1 cup * Curry leaves 8-10 * Lemon/Lime juice 1 tsp * Tamarind 1 tsp soaked in water and crushed * Water 4-5 cups * Salt to taste

Sambhar Spices of Sambhar
* Red chilli powder 1 tsp * Coriander powder 1 tsp * Cumin seeds 1/2 tsp * Coriander seeds 1/2 tsp * Hing (Asafotida) powder 1/8 tsp * Black mustard seeds 1/2 tsp * Fenugreek (Methi) seeds 1 tsp * Oil 3-5 tablespoons

Preparation of Shambar
* Sambhar1. Soak the daal for 20 minutes. * Drain and add 2 cups of water. * Pressure-cook it for about 5 to 8 minutes after the pressure is reached. * Heat the oil in a pot. * Add the methi seeds. Saut‚ till it turns light brown. * Remove the seeds and let them cool. Grind in a grinder to make powder. * It is a good idea to make methi powder in advance and keep it in airtight bottle. * In a pot heat 2 tablespoons of oil on medium heat. * When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. Sambhar* Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. * Stir for 2-3 minutes. Add the cooked toor daal and mix well. * Add 2 cups of water. Boil for 10-15 minutes and the Sambar is ready.

Serving
Sambar can be served with various dishes as per requirements. It is commonly used as a side dish to team up with steamed rice for lunch or dinner. It is also popular as vada sambar and idli sambar for breakfast or lunch. Sambar can also be served for lunch and dinner in south India, commonly with idli, vada or dosa, along with two chutneys, green coconut chutney and mildly spicy red tomato chutney.

Due to its pleasing taste, this popular dish is not restricted to South India; it has reached kitchens of other Indian states as well.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.