Sambar, loaded with the goodness of a variety of vegetables and spices, is one of the most popular Indian dishes. The taste and flavour of Sambar varies at different localities. Food experts say that the dish, which is reportedly consumed by most number of people in the world, has many unique properties.
Historians attribute the origin of Sambar to Sambhaji, the eldest son of Shivaji, the great Maratha emperor. Once when the main cook at his royal kitchen was absent, the prince decided to indulge in some culinary experiments. In an ordinary dal curry, Sambhaji added some tamarind water and cubed vegetables, which led to the creation of the tasty Sambar.
It is said that in all the South Indian states, most people would consume Sambar at least for once in a day. There are people who would eat Sambar for both breakfast and lunch as well. In every state, the dish is prepared different by adding different kinds of vegetables and ingredients. In Kerala, vegetables like potato, lady finger, pumpkin, carrot, cucumber, tomato, moringa and locally grown yam or colocasia are added. Meanwhile in Tamil Nadu, people prefer only one kind of vegetable in their Sambar. Venkaya sambar prepared with shallots is a speciality in Tamil Nadu. Radish and moringa sambar too are the favorite dishes of the people here. The temple town of Uduppi is famous for its soft and fluffy Uduppi dosa and spicy sambar. The Mysore sambar, also known as the ayyankar sambar, is a popular dish in Karnataka.
In the southern part of Kerala, coconut is not added in sambar. The quantity of dal in this dish would be more, with less chili powder. Turmeric powder and green chilies are added generously, and in order to enhance the taste of the sambar, shallots and green chilies are cooked along with dal. In Kerala sambar is loaded with different kinds of vegetables, and the cooked vegetables adds a distinct flavour and texture to the dish. Fried coconut is ground and added in sambar in the northern parts of the state. The creamy texture of the coconut paste adds to the taste and flavour of the dish.
Here are some tips to make sambar extra special and delicious:
• Coconut is not added in southern parts of Kerala. Meanwhile, in some parts garlic is ground along with coconut.
• Asafoetida gives the dish a distinct aroma and flavour. Though asafoetida powder is used mostly these days, food experts say that adding asafoetida or hing by melting rocks of it in warm water adds to the taste of sambar.
• Adding chili powder, coriander powder, turmeric powder, and asafoetida in equal proportions along with sambar powder would make the dish even more delicious.
• More than curry leaves, coriander leaves should be added in sambar to make it more flavoursome. • In Kerala, curry leaves are more preferred than coriander leaves. However, adding some chopped coriander leaves after turning off the heat would be amazing.
• Sambar made in Kerala is loaded with vegetables including lots of carrots, beans, and potatoes. However in Tamil Nadu and Andhra Pradesh, one or two kinds of vegetables are used. Shallots and moringa are the main ingredients here.
• In Tamil Nadu, the sambar served for breakfast is a bit sweet as jaggery is added in it. Vegetables would be less in sambar which is consumed for breakfast. However lots of vegetables are used in the sambar served for lunch, and it would be sourer than sweet.
• Pouring some fresh coconut oil or ghee over the dish after turning off the flame would enhance the taste and smell of sambar.
• Tasty, spicy and fragrant sambar powder can be easily prepared at home. Coriander seeds, dried chilli, cumin, fenugreek, curry leaves, split chick peas (kadala parippu) and asafoetida are the main spice mix used in sambar in Kerala. These spices should be roasted separately and ground together into a fine powder.
• Lady finger should be sautéed along with some tomatoes in another pan before adding it into sambar.
