Sambar is the heart of South Indian cuisine—a fragrant, tangy, and nutritious lentil stew that pairs perfectly with dosas, idlis, and rice. Its balanced flavours come from tamarind, lentils, vegetables, and a blend of roasted spices, making it both wholesome and deeply satisfying.
The Origins & Significance
Sambar traces its roots to the 17th-century Maratha kingdom of Thanjavur. Legend says it was accidentally created when a royal chef substituted tamarind for kokum in a dal dish. Today, it varies by region—Tamil Nadu’s version is tangier, Karnataka’s sweeter, and Kerala’s thicker with coconut.
Why Sambar Complements Dosa
A well-made dosa needs a flavorful dip, and sambar’s umami-rich broth enhances its crisp texture. The lentils provide protein, while vegetables add nutrition, making it a complete meal.
How to Make Authentic Sambar
Ingredients:
- ½ cup toor dal (pigeon pea lentils)
- 1 cup mixed vegetables (drumsticks, pumpkin, carrots, eggplant)
- 1 small onion, sliced
- 1 tomato, chopped
- 1 tbsp tamarind paste (or lemon-sized tamarind soaked in water)
- 1 tsp turmeric
- 2 tbsp sambar powder (store-bought or homemade)
- ½ tsp mustard seeds
- 2 dried red chilies
- A pinch of asafoetida (hing)
- 5-6 curry leaves
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Method:
- Cook the dal: Pressure cook toor dal with turmeric until soft. Mash and set aside.
- Prepare vegetables: Boil veggies in water until tender. Add tamarind extract, sambar powder, and salt. Simmer for 5 mins.
- Combine: Mix the dal into the vegetable-tamarind broth. Simmer for 10 mins.
- Temper: Heat oil, add mustard seeds, red chilies, asafoetida, and curry leaves. Pour over sambar.
- Serve hot with dosa, idli, or rice. Garnish with coriander leaves.
Sambar’s magic lies in its adaptability—adjust spice, tang, or veggies to taste. Master this recipe, and you’ll elevate every South Indian meal.
