Kerala Sambar

What is Sambar?

Sambar is a flavorful South Indian lentil-based stew-basically, the ultimate spicy curry from the South!
Always seen alongside idli, dosa, vada, rice, upma, and sometimes even enjoyed all by itself. But is that all you know about it?
Well… you’re slightly wrong!

The Origin of Sambar

It’s a fusion dish. Can’t believe it?
Without tamarind and sambar powder, it’s just another simple dal curry-like what you might get while traveling through North India.

Sambar is a perfect North-South crossover dish, believed to have originated in Tamil Nadu.

The Story or the Myth?

Some say it was invented by none other than Sambhaji Maharaj of the Maratha Empire.
When Thanjavur (or Tanjore) in Tamil Nadu was under Maratha rule, legend has it that Sambhaji, hungry and with his royal chef on leave, decided to cook something himself.
He experimented with dal, threw in some tamarind juice, added a few vegetables of his choice-and voilà, something new was born!

And the name?
Since he had invented a new curry, did he name it after himself? Or did someone else do it?
We’re not sure. But either way, Sambar was born.

The Evolution of Sambar

Once sambar became popular across Tamil Nadu, it started traveling-with traders, cultural exchanges, and culinary curiosity-into different parts of South India. And every region gave it their own twist:

• In Karnataka, they add a little jaggery for a hint of sweetness.
• In Kerala, the spices are dry-roasted to make a richer, deeper masala.
• In Andhra Pradesh, they like it hot-so it comes loaded with extra chilies and garlic.
• In Udupi , No onion or garlic-temple-style, with a well-balanced spice profile.
  

Whatever the story, whatever the style-we just love it, right?From the simple home kitchen to temple prasadam to fancy restaurants, sambar is not just food-it’s tradition, comfort, and culture, all in one bowl.

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Kerala Sambar

Author: Ushadevi Cuisine: Indian, Kerala Courses: Curries & Side Dishes, Vegan, Vegetarian

Difficulty: Advanced Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Cooking Temp: 100  C Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 Potatoes (Diced)
• 2 Onion (Sliced)
• 1 Drumstick
• 3 Ladies finger
• 2 Tomatos (Sliced)
• ¹⁄₂ cup Cucumber / Ash gourd
• 1 Brinjal / Aubergines
• Curry leaves a handful
• 4 Green Chillies
• ¹⁄₃ cup Coriander seeds
• ³⁄₄ cup Toor dal
• 1 teaspoon Fenugreek
• ¹⁄₄ teaspoon Hing / Asafoetida powder
• 10 Dry Red chillies
• 1 Gooseberry size Tamarind
• Salt and Oil as required
• 1 teaspoon Mustard Seeds
• ¹⁄₄ teaspoon Turmeric powder

Instructions

1. First of all, boil toor dal in a pressure cooker until soft. Set it aside.
2. In a pan, heat a teaspoon of oil and add coriander seeds, fenugreek seeds, dry red chillies, and a few curry leaves. Roast until the fenugreek turns light brown.
3. Grind the roasted spices into a thick paste using the required amount of water. Set aside.
4. In a thick-bottomed pot, add all the chopped vegetables (except tomato and ladies finger).
5. Add turmeric powder and cook the vegetables until they begin to soften.
6. Add salt and mix well.
7. Now, add the tomato and ladies finger, and cook for a few more minutes.
8. Add tamarind juice and the cooked toor dal, mix well, and allow it to boil for a few minutes.
9. Add the ground masala paste and stir to combine.
10. Sprinkle a little asafoetida (hing) powder and mix.
11. In a small pan, heat oil for tempering. Add mustard seeds, dry red chillies, and curry leaves. When the mustard seeds start to crackle, pour the seasoning into the sambar.
12. Your flavorful Sambar is ready! Best served with Dosa, Idli, Rice, or Appam.