The Core Components of Sambar
Sambar's rich, flavorful base is a perfect example of balanced flavors in Indian cuisine. The delicious stew is built upon a foundation of cooked lentils, a variety of seasonal vegetables, a specific spice blend, a source of tanginess, and a final aromatic tempering. The combination of these elements creates a versatile dish that can be enjoyed with rice, idli, or dosa.
The Lentil Base: Toor Dal
The primary ingredient in most traditional sambar recipes is toor dal, also known as pigeon pea lentils. These yellow, split peas are cooked until completely soft and creamy, giving the dish its thick, smooth consistency and hearty protein content. Different regions and households may use a combination of lentils, sometimes including moong dal or masoor dal, which can affect the final texture and flavor.
Vegetables for Flavor and Texture
A defining feature of sambar is the assortment of vegetables it contains, which adds nutrients, texture, and a variety of flavors. A well-rounded sambar often includes a mix of fast- and slow-cooking vegetables.
Commonly used vegetables include:
- Drumsticks (Moringa pods): Adds a distinct flavor and texture.
- Shallots or pearl onions: Provide a sweet and pungent flavor.
- Okra (Lady's finger): When cooked carefully, it adds a unique texture without becoming slimy.
- Yellow pumpkin or ash gourd: Contributes a delicate sweetness and thickens the gravy.
- Carrots: Adds sweetness and body to the stew.
- Eggplant (Brinjal): Provides a tender, soft texture.
- Tomatoes: Important for both flavor and body.
The Signature Sambar Powder
This special blend of spices is what truly gives sambar its character. While many home cooks and restaurants use pre-made powders, freshly ground sambar masala provides the most potent aroma and flavor. The specific combination of spices can vary by region and household, but a typical mix includes:
- Coriander seeds
- Dried red chilies
- Cumin seeds
- Fenugreek seeds (methi)
- Mustard seeds
- Asafoetida (hing)
- Turmeric powder
- Curry leaves
The Tangy Element: Tamarind
To balance the savory flavors of the dal and spices, a souring agent is added. Tamarind pulp is the traditional choice, providing a distinct tartness that is central to sambar's taste profile. The pulp is typically soaked in hot water, squeezed to release its flavor, and strained before being added to the stew. Alternatively, some recipes use tomatoes, raw mangoes, or even kokum to provide the tangy notes, especially in regional variants.
Tempering for a Flavorful Finish
The final step in making sambar is the tadka, or tempering. This technique involves frying whole spices in hot oil or ghee to release their aromas before pouring the mixture over the finished stew. The tempering adds a final layer of intense flavor and fragrance. The ingredients for tempering typically include:
- Mustard seeds
- Curry leaves
- Dried red chilies
- Asafoetida (hing)
Sambar Variations and Regional Differences
Indian cuisine is known for its regional variations, and sambar is no exception. Each state in South India has its own unique take on the dish, influenced by local ingredients and culinary traditions. For example, Kerala-style sambar often includes roasted coconut paste, resulting in a distinct nutty flavor known as Varutharacha Sambar. In contrast, a simple Tiffin Sambar, commonly served with idli and dosa, might have fewer vegetables and a slightly thinner consistency. A type known as Arachuvitta Sambar from Tamil Nadu uses a freshly ground spice-and-coconut paste instead of just powder. The specific vegetables, spices, and level of tanginess can all be adjusted to create countless unique versions.
How Sambar is Made: A Step-by-Step Overview
While the exact method can vary, the basic process for preparing sambar generally involves a few key steps:
- Cooking the Dal: Toor dal is first rinsed and pressure-cooked until it becomes soft and mushy, then mashed into a smooth consistency.
- Sautéing the Vegetables: In a separate pot, the vegetables are sautéed in oil along with onions and tomatoes. The order of addition may vary depending on the vegetables' cooking times.
- Combining and Simmering: The cooked vegetables are combined with the mashed dal, sambar powder, and tamarind pulp. The mixture is simmered together for several minutes to allow the flavors to meld.
- Tempering: Finally, the tempering mixture of fried spices is prepared and poured over the simmering sambar for an aromatic finish.
Comparison: Sambar vs. Rasam
Sambar and rasam are both South Indian lentil-based stews, but they differ significantly in consistency, flavor, and use. Understanding these differences can help you appreciate each dish's unique character.
| Feature | Sambar | Rasam |
|---|---|---|
| Consistency | Thick and creamy, due to a higher proportion of dal. | Thin and watery, resembling a soup or broth. |
| Primary Spices | Flavor comes from sambar powder, with spices like coriander, cumin, and fenugreek. | Spices like black pepper and cumin are more prominent, giving it a sharper spice profile. |
| Vegetables | Essential for texture and flavor, often containing a medley of vegetables. | Usually contains few or no vegetables, sometimes with drumsticks. |
| Souring Agent | Typically relies on tamarind for its tangy taste. | Can use tamarind, tomatoes, or even lime juice for sourness. |
| Usage | A hearty side dish served with rice, idli, or dosa. | Often served as a soup, appetizer, or with rice at the end of a meal. |
Conclusion: The Harmony of Flavors in a Bowl
Sambar is a testament to the art of balancing different ingredients to create a single, harmonious dish. What is sambar made out of is not just a list of ingredients, but a careful assembly of protein-rich lentils, nutrient-dense vegetables, and a complex mixture of aromatic spices. The tangy addition of tamarind and the final burst of flavor from the tempering complete this wholesome and comforting South Indian classic. Whether served with breakfast idlis or as part of a hearty rice meal, sambar offers a unique culinary experience that is both healthy and deeply satisfying. Its endless regional variations and customizable nature make it a staple loved by many.
Interested in trying a classic recipe? Here is a great starting point for a traditional sambar recipe from Dassana's Veg Recipes.
