The Sambars of India

 

The Sambars of India

The humble Sambar has become a dish that is enjoyed across India. In fact sambar has become the breakfast of choice thanks to the idlis that are now so easy thanks to the readymade batter from brands like iD fresh.

Today Sambar is made in a variety of ways with different spices, different vegetables, different lentils and even meat in sambar.  It is well known by now that the history of sambar can be traced back to the Marathi rulers who made in the Thanjavur kitchen of Marathi King Shahaji Bhonsale. The variations in sambar are many and we have listed down some of the best ever sambar varieties 

The humble sambar is a versatile dish that can be used for all meals from breakfast to dinner and tea.

Madras Hotel Tiffin Sambar Recipe

This Hotel Tiffin sambar is perfect for Idli, Pongal and Dosa and have a  slight sweet taste. The reason behind this is that in order to decrease the quantity of dal they add pumpkin in it and that gives the slight sweetest taste to this sambar.

This variant of Sambar uses shallots (small onions in large qty) to add flavour and taste. These onions gives a good flavour and taste to the sambar when compared to regular onions. This sambar is a little watery in comparison to the sambar served with rice because it can be easily absorbed by idly.

This tiffin sambar in Chennai is served at popular restaurants like Sangeetha, Saravana Bhavan or Ratna Cafe as an accompaniment with idlis and dosas.This Sambar uses the Ramnad gundu chillies instead told the usual Guntur long chillies that most homes and restaurants use. This chilli is mostly used in Chennai. This chilli is mild, has a lot of seeds in it that give its characteristic taste. The other major difference in this Sambar is the use of souring agents. The souring agent in Tamilnadu sambar, is the use of tamarind while some use Kokum in the western regions of India.

A popular dish using the tiffin sambar is in the making of the sambar vada. It is a combination of Medu Vada recipe that is soaked with sambar. It is a traditional south indian breakfast recipe or an evening snack recipe.The crispy vada is soaked  in  sambar which makes it soft and tender before serving. Garnish the sambar vada with a sprig of fresh coriander, chopped onions and some boondi and you have delightful snack.

Kerala Sambar

The Kerala Style Sambar with coconuts added in it is a rich and flavourful version made of toor dal and mixed vegetables like brinjal, potato, lady’s finger, with a pinch of tamarind flavoured with a spicy masala of pepper, coriander powder, fenugreek and cumin. The coriander is added a bit more than that of other spices which makes this Kerala sambar aromatic and flavourful.This version of sambar has a characteristic  strong asafoetida taste. This varutharacha sambar with hot rice, ghee, papadum, avial and thoran can be delight.

                               

The Karnataka style Sambar

The Karnataka style Sambar is a bright red colour also called as tiffin Sambar is served in the Darshini style restaurants in Karnataka. The Karnataka Sambar uses the Byadgi chilies    (Kashmiri chili) that gives it the bright reddish/ orangish colour. The other major differences being asafoetida is not used in this Sambar, a little jaggery is used to give it a mild sweetness. They also add cinnamon to it, which is their secret ingredient with tomato puree which makes it a  delicious one. This tastes great especially when soaked in idlis or the Medu vada dippu.The typical wedding meal includes and elaborate vegetarian Thali where the star of the meal is the Sambar. The Sambar can be made using a variety of vegetables particularly brinjal, cauliflower, carrots potatoes, pumpkin and gourd. Wedding caterers prepare this Sambar with utmost care and ensure that the Sambar is not runny but has a fairly thick consistency so as not to run down the banana leaf and ruin an expensive Kanchipuram saree.The Sambar Sadham in Tamilnadu or the bisibelabath in Karnataka are perfect meal in a bowl comfort dishes anytime.

Arachuvita Sambar

Arachuvita Sambar is the typical style Sambar that is made in Brahman homes. This Sambar recipe is without onions or garlic. No Sambar Powder is added. This Sambar is prepared using roasted spices and then it is grounded with fresh coconut. Hence the name arachuvitta sambar. Spices like coriander, fenugreek channa daal, black pepper along with dry red chillies are roasted and added to it. Pearl Onions or sometimes veggies are added in it for taste and flavour. Serve the Arachuvitta  sambar with steamed rice  or with idli, dosa, medu vada or uttapam

Tomato Sambar

This Sambar is the simplest and a delicious variation of the South Indian Sambar and is made with tomato, lentils, pearl onions, spices and herbs. This is an healthy sambar and tomato are the main ingredients in it. In Tamil this sambar is called as Thakkali Sambar. This simple sambar can be done at home when you are craving for it but have no veggies to prepare. This tomato sambar can be served with idli and dosa and also with steamed rice.

Making sambar is now a breeze and anybody can make a great tasting sambar at home thanks to a plethora of brands from each state and that make sambar masala. Each has its own distinctive taste and features. The Thillais sambar masala comes in an attractive onion pink pack and uses the Ramnad gundu chillies and roasted spices on its sambar masala. This is perfect for both tiffin and serving with rice. 

 So remember that there is no one way of making a sambar and you can make it any way you like to add variety and excitement even to the humble sambar.

 

Author Name : Jaisinh Vaerkar