SAMBAR - FOOD CANVAS

Sambar

 Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder, cooked with tamarind broth, originating from South India. It is popular in South Indian and Sri Lankan cuisines.


According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century.

Variations

Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India. In regions that grow coconuts, notably some areas of Tamil Nadu, coastal Karnataka and Kerala, Sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder.

In Andhra Pradesh, it is called as Pappu chaaru. Apart from dal and tamarind, vegetables used in preparing is few. Vegetables are onions, dosakaaya, bitter gourd and tomatoes.

Sambar without lentils (but with vegetables, or dried or fresh fish, or meat) is called kuzhambu in Tamil Nadu.

Ingredients of Sambhar

• 3 stem removed eggplant/ brinjal
• 1 cup toor daal
• 1 teaspoon sambhar powder
• 1/2 teaspoon salt
• 1 pinch fenugreek seeds
• 1 teaspoon coriander seeds
• 2 cloves garlic
• 8 baby onions
• 1/4 teaspoon powdered turmeric
• 1/2 cup pureed tamarind
• 1 tablespoon refined oil
• 1/2 cup chana dal
• 1 red chilli
• 1/2 tablespoon grated coconut

How to make Sambhar

• 
  Step 1
  To prepare this easy sambar recipe, heat little refined oil in a frying pan over medium flame. Add fenugreek seeds, chana dal, coriander seeds, dry red chili, 2 baby onions, garlic and grated coconut in the same pan. Fry the ingredients for a minute or so. Once done, remove from the flame and allow it to cool. Then grind all these ingredients in a blender and keep aside till further use.
• 
  Step 2
  Now heat little oil in a frying pan over medium flame. Saute the remaining baby onions and brinjals for a minute or two. Add the pureed tamarind to a pan over medium flame. Add salt, turmeric powder, sambar powder, onions and brinjals. Bring the mixture to a boil. Then add the ground masala, toor dal and bring to a boil again on low flame. If you want your Sambar to be delicious you can dry roast the spices with some curry leaves, grind it and then add it to the Sambar. This will add on to the taste and aroma of this recipe.
• 
  Step 3
  Meanwhile, add little refined oil in a separate pan and fry the tempering ingredients. To make it in the authentic South Indian style replaced refined oil with coconut oil, this will give a nice aroma to the Sambar. Transfer the dish in a serving bowl and garnish it with grated coconut, fried red chillies and curry leaves. You can add garnishing as per your palate preference. Serve hot with steamed Rice, Dosa or Idli. You can also pair it with chutneys of your choice and relish it with your loved ones.