Sambar

What is Sambar?

Sambar is a thick, spicy stew made by simmering lentils with tamarind and assorted vegetables. The base is usually pigeon peas (a type of lentil) cooked until soft, then mixed with a tangy tamarind broth. Vegetables such as pumpkin, drumstick, or carrots are often added. The stew is seasoned with a blend of spices, and in some regions, coconut is ground with spices and stirred in. Sambar is served hot and is known for its sour, savory, and slightly spicy taste.

Where does Sambar come from?

Sambar has deep roots in South Indian cooking, with references dating back to at least the 16th century in Tamil literature. A Telugu poem from around 1517 mentions sambar ingredients, suggesting it was already part of Tamil cuisine. In 17th-century Karnataka, a similar dish called 'huli' is described. There is also a legend linking sambar to the Thanjavur Maratha kingdom, where it is said to have been created by substituting tamarind for kokum in a lentil soup. However, historians debate the accuracy of this story.

How is Sambar made?

To make sambar, lentils—most often pigeon peas—are cooked until soft. Tamarind pulp is soaked and strained to make a tangy broth. Chopped vegetables are simmered with the lentils and tamarind liquid. A spice blend, sometimes including ground coconut, is added for flavor. The stew is finished with a tempering of spices fried in oil, which may include mustard seeds, curry leaves, and dried chilies. Each region may use different vegetables or adjust the spice mix.

How and when is Sambar eaten?

Sambar is a daily food in South India and is eaten at any meal. It is commonly served with rice, or as an accompaniment to breakfast items like dosa (a fermented rice and lentil pancake) and idli (steamed rice cakes). Sometimes, people mix sambar with rice and eat it with crunchy snacks like murukku or potato chips. It is served hot and shared as part of family meals or in restaurants.

Kinds of Sambar

There are many regional styles of sambar. In Tamil Nadu, it is a staple and may be spicier or milder depending on taste. In Karnataka, the dish is called 'huli' or 'saaru', and in coastal areas, coconut is ground with spices to make 'koddel'. The choice of vegetables, the use of coconut, and the spice blends all vary by region and even by household.

What Sambar means

Sambar is an essential part of South Indian cuisine and daily life. It is a symbol of home cooking and is often present at family meals. While not tied to any specific festival or religious event, its presence at the table is a marker of South Indian identity. The dish is also widely enjoyed in other parts of India.

Questions people ask about Sambar

Good reading and sources

• A tale of two sambharsThe Hindu, Article

• Sambar (dish) on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data