Sambar I

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | 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

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