Sambar (dish)
 | This article needs additional citations for verification. (September 2020) |
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| Type | Spiced curry stew |
|---|---|
| Place of origin | India |
| Region or state | South India |
| Serving temperature | Hot |
| Main ingredients | Tamarind broth, lentils, vegetables |
| 139 kcal (582 kJ) | |
Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth.[1] It originates in South Indian cuisine and is popular in other parts of India.
History
[edit]The recorded history of Sambar is vague.[2] According to food historian K. T. Achaya, the earliest extant reference to sambar, as "huli", can be dated to the 17th century in present-day Karnataka.[3][4] Kanthirava Narasaraja Vijaya, a 1648 text by the Kannada scholar Govinda Vaidya, mentions huli saaru (literally "sourness"), a curry similar to the modern sambar, made with vegetables and toor dal.[2][5][6][7]
Sambar was introduced to Sri Lankan cuisine in the 20th century, along with many other South Indian dishes.
Regional variations
[edit]In southern states of India namely Karnataka, Andhra Pradesh, Telangana, Kerala and Tamil Nadu, Sambar is made using different vegetables and fruits along with lentils or coconut. Each region has its own version of making sambar; even though the same vegetables are used, the condiments and ingredients, and the method differ regionwise.[8] In Tulu speaking areas of coastal Karnataka coconut is predominantly used to prepare Koddel (Sambar), The grated coconut is ground with spices to form a paste which is added to vegetables boiled.[9] In Kannada speaking regions sambar is referred to as Saaru.[10][11][12]
British Indian restaurant version
[edit]The 'Sambar' is a staple of British curry houses, where it is served in the form of a thicker sauce than the original, with meat added to the dish. Typically it is hot, sour, and, like the original dish, contains lentils.[13]
See also
[edit]References
[edit]
- ^ Mathai, Kamini (26 September 2014). "Sambar: the great Tamil dish of Maharashtrians". The Times of India. Archived from the original on 5 January 2023. Retrieved 9 January 2022.
- ^ a b Sourish Bhattacharyya (2023). "Sambar". In Colleen Taylor Sen; Sourish Bhattacharyya; Helen Saberi (eds.). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury. p. 330. ISBN 9781350128651.
- ^ G. J. V. Prasad (2017). "Idli, Dosai, Sambar, Coffee: Consuming Tamil Identity". In Shweta Rao Garg; Deepti Gupta (eds.). The English Paradigm in India: Essays in Language, Literature and Culture. Springer Singapore. pp. 98–99. ISBN 978-981-10-5332-0. Archived from the original on 26 October 2023. Retrieved 18 May 2018.
- ^ K.T. Achaya (1994). Indian Food: A Historical Companion. Oxford University Press. p. 119. ISBN 9780195628456.
- ^ "Mixed greens sambar recipe | How to make mixed leaves sambar | Berake soppu saaru | Soppina huli saaru". www.vegrecipesofkarnataka.com. Retrieved 23 February 2025.
- ^ Chandrahas, Vidya. "Nuggekayi togari bele saaru recipe - Drumstick toor dal curry". Retrieved 25 February 2025.
- ^ Ramya (27 August 2015). "Avarekalu Saaru | Karnataka Style Avarekalu Huli Saaru". Cooking From Heart. Retrieved 26 February 2025.
- ^ Hebbars kitchen. "Sambar Recipe South Indian Vegetable Sambar in Cooker – 15 Mins". Archived from the original on 4 April 2023. Retrieved 4 April 2023.
- ^ DNA,English Daily Newspaper. "The sambar saga: On the provenance and many variations of a south Indian staple". Archived from the original on 4 August 2023. Retrieved 5 August 2023.
- ^ "Mixed greens sambar recipe | How to make mixed leaves sambar | Berake soppu saaru | Soppina huli saaru". www.vegrecipesofkarnataka.com. Retrieved 23 February 2025.
- ^ induja (29 November 2017). "HIDUKIDA BELE SAMBAR ( Saaru) ಹಿದುಕಿದ ಬೇಳೆ ಸಾಂಬಾರ್ (ಸಾರು)". Annapoorne Recipe. Retrieved 24 February 2025.
- ^ "Roasted Nati Koli Saaru". www.foodnetwork.com. Retrieved 5 March 2025.
- ^ "Samber Restaurant Curry Recipe". 11 March 2022.
- ^ "A Kannada-English dictionary". Basel Mission Book and Tract Depository, Mangalore. 1894.
