Cookbook:Sambar I

| Cuisine of India

Sambar or sambhar (Kannada: ಸಾಂಬಾರ್‍, Malayalam: സാമ്പാർ, Tamil சாம்பார் (சாம்பாறு in Sri Lanka), Telugu: సాంబారు), pronounced "saambaar", is a dish common in southern India and Sri Lanka, made of dal (usually red gram, also called toor dal) and vegetables in a spicy tamarind and dal flour soup base. Sambar is usually poured over or alongside steamed rice. In the south of India, vada sambar and idli sambar are popular breakfast foods.

Several minor variants exist depending on the meal of the day, region, and the vegetable used. Sambar without dal (but with vegetables or fish) is called kozhambu in Tamil Nadu. There are major and minor variants of kozhambu (mor kozhambu, vathal kozhambu, rasavangi, etc.) Note that there are minor but subtle differences in preparation between all the variants (for instance, whether vegetables are added to the tamarind water or vice versa, which make them taste different).

Sambar with rice is one of the main courses of both formal and everyday south Indian cuisine. It is also served with idli, dosa and vada. It is not uncommon to eat sambar rice with appalam (papad).

Ingredients

 * 1 cup (240 ml) toor dal
 * 1½ cups water
 * 1 tbsp salt
 * 3 tbsp sambhar masala (see note)
 * 1 tbsp sugar
 * 1 cup (240 ml) cubed mixed vegetables (see notes)
 * 1 big onion, cut into quarters
 * 3 tbsp thickish tamarind pulp OR 1 tsp tamarind concentrate
 * 2 tbsp oil or ghee
 * 2 tsp mustard seeds
 * 2–3 whole dry red chile peppers
 * 7–8 leaves of curry leaves
 * 1 tbsp chopped coriander leaves, to garnish

Procedure

 * 1) Wash the dal, and cook in the water with the salt until absolutely tender and soft, with no grains remaining.
 * 2) Add sambhar masala, sugar and vegetables, including the onions, and cook until the vegetables are tender. Add the tamarind after the vegetables are tenderly cooked.
 * 3) Heat oil in a saucepan, and add the mustard seeds. When they splutter, add the whole red peppers and the curry leaves.
 * 4) Stir 2–3 times, then add the dal mixture. Bring to a boil, and then simmer for about 5 minutes.
 * 5) Garnish with the coriander leaves.

Notes, tips, and variations

 * A variety of ingredients can be used for the mixed vegetables, including tomato, potato, brinjal (eggplant, aubergine, kath tharik kaai), drumsticks (moringa pods), lady's fingers (okra), and/or onions.
 * Sambar masala can be made by lightly toasting then grinding together the following spices: 5 tbsp coriander seeds, 3 tbsp split dried channa dal, 2 tbsp sesame seeds, 20 strands of chilli, 3 tbsp dried coconut, 20 curry leaves, ½ tbsp fenugreek seeds, and 1 tbsp asafoetida powder. It can be stored for 1 month.