Description
A soup curry essential for every meal on South Indian tables, simmering Toor Dal (lentils) and seasonal veg with tamarind acidity and special 'Sambar Powder'.
Restaurants serving Sambar
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Toor Dal
- Veg (Daikon
- eggplant etc.)
- Tamarind
- Onion
- Coriander
- Cumin
- Fenugreek
- Red chilies
- Mustard seeds
- Turmeric
- Curry leaves
- Salt
- Oil
Instructions
- Boil Toor Dal (lentils) with turmeric until softly crumbled.
- Heat oil in a pot, fragrantly fry mustard seeds, curry leaves, red chilies, add and fry onions and veg (daikon, eggplant, drumsticks etc.).
- Add tamarind juice, Sambar Powder (mixed spices like coriander, cumin), boiled beans; simmer until veg is soft to finish.
Learn more Spice, substitutes, tips
Key spices
Complex aroma of Sambar Powder and curry leaves
Substitutes at Japanese supermarkets
Lentils (sub when Toor Dal is unavailable)
Pairing
Idli、Dosa、Indica rice
Trivia
[Hardcore] Exists like Japan's 'Miso Soup' in South India. Dipped with Dosa for breakfast, poured over rice for lunch Meals; veg and spice blends vary by home, the absolute basic of South Indian cuisine.
Eating tips & etiquette
[Unique Eating] Completely submerge fluffy Idli (steamed bread) into the Sambar, letting it absorb soup like a sponge before eating!
Allergen
Soy