Short answer
Sambar is a South Indian stew of toor dal (split pigeon peas), tamarind, mixed vegetables and a spice blend called sambar powder. It is served with idli, dosa, vada and rice, and it tastes tangy, savoury and mildly hot.
Sambar is a South Indian stew made of cooked toor dal, tamarind pulp, vegetables and a ground spice blend called sambar powder, finished with a tempering of mustard seeds, curry leaves and dried chilies. Sambar is the usual companion to idli, dosa, vada and rice, and it tastes tangy, savoury and gently spicy.
What is sambar?
Sambar is a thin, spiced lentil and vegetable stew from South Indian cooking, eaten across Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and Telangana. Sambar is served as a side with tiffin and as a main part of a rice meal.
The dish sits in the same family as dal but has its own character, with tamarind for sourness and a spice powder that usually includes coriander seed, dried red chili, fenugreek and lentils roasted in oil. Sambar appears at the table of almost every South Indian restaurant, often refilled freely.
What is sambar made of?
Sambar is made of toor dal, tamarind, vegetables, sambar powder and a seasoned oil tempering. Salt and a pinch of asafoetida (hing) round out the base.
| Ingredient | Purpose |
|---|---|
| Toor dal (split pigeon peas) | The body of the stew, cooked until soft |
| Tamarind pulp | Sourness |
| Vegetables | Drumstick, pumpkin, eggplant, okra, carrot, shallots, tomato |
| Sambar powder | Heat and depth of spice |
| Mustard seeds, curry leaves, dried chilies | Tempering for aroma |
| Asafoetida | Savoury, onion-like note |
| Jaggery (small amount, optional) | Rounds out the sourness |
Brands and homes differ on the exact sambar powder, so two bowls of sambar rarely taste the same.
How is sambar made?
Sambar is made by cooking toor dal until soft, simmering vegetables in tamarind water with sambar powder, combining the two, and finishing with a hot-oil tempering.
- Rinse and pressure-cook the dal with a little turmeric until it mashes easily.
- Simmer vegetables in tamarind water with salt and sambar powder until tender.
- Stir in the mashed dal and simmer for 10 minutes, adjusting the thickness with water.
- Heat oil, pop mustard seeds, add dried chilies, curry leaves and asafoetida.
- Pour the tempering over the sambar and finish with chopped coriander.
The stew should be pourable, not as thick as porridge, so it can be spooned over rice or dipped into with idli.
Which vegetables go in sambar?
Sambar takes whatever vegetables are in season, but a few are classic. Drumstick (moringa pods) gives a distinctive flavour that many consider the signature of a good sambar.
- Drumstick: long green pods whose flesh is scraped off with the teeth.
- Pumpkin and white pumpkin: soften and thicken the stew.
- Eggplant (brinjal): soaks up the broth.
- Okra, carrot, radish and potato: common in home versions.
- Small shallots (sambar onions): sweet and soft, typical in Tamil sambar.
- Tomato: adds extra tang.
Cooks usually use three or four vegetables rather than one, to give a layered texture.
What are the regional types of sambar?
Sambar changes by region, and the main differences are in the spice blend, sweetness and use of coconut.
| Style | Typical features |
|---|---|
| Tamil Nadu sambar | Shallots and drumstick, tamarind-forward, fairly thin |
| Karnataka sambar | Slightly sweet from jaggery, often with ground coconut |
| Kerala sambar | Coconut and sometimes roasted coconut in the masala |
| Andhra and Telangana sambar | Spicier, sometimes called pulusu in related forms |
| Udupi-style sambar | Sweet-sour balance, with ground coconut and spice paste |
Names for each style also vary by household, so these are broad patterns rather than rules.
How is sambar different from rasam?
Sambar is a thicker stew with dal and vegetables, while rasam is a thin, peppery soup made from tamarind water and little or no dal. Sambar is eaten as a main side, and rasam is often sipped or poured over rice.
Both use tamarind and a tempering, so they are easy to confuse. In a South Indian rice meal, sambar rice usually comes first and rasam rice later, so both appear in the same sitting.
What is the story behind sambar?
A popular story credits sambar to the kitchen of Shahuji, a Maratha ruler of Thanjavur in the 17th century, who is said to have improvised the stew when kokum, the usual souring agent, ran short. This tale is widely repeated but cannot be confirmed.
The dish is better understood as one of the South Indian lentil stews with tamarind that developed over time. The word itself is often linked to the Marathi word for a spice mix. Treat the origin story as folklore, not as a documented fact.
Is sambar on the Sri Periyava Dosa Bhavan menu?
Sambar is served with tiffin items at Sri Periyava Dosa Bhavan, according to the dish descriptions recorded for this guide, and the menu list includes Sambar Vada, fried lentil vada soaked in sambar. Prices were not confirmed, so none are shown.
Idly, in the same list, is described as served with sambar and chutney. Reviewers mention sambar along with idli, dosas and medu vada, per the Spinach guide. Sri Periyava Dosa Bhavan is a vegetarian South Indian restaurant in Surrey, BC. Check the menu page for recorded dish names and the hours and location page for opening times. This guide is independent and takes no orders.
How should you serve and store sambar?
Sambar is served hot in a small bowl or poured over rice or tiffin. It tastes better the next day as the flavours settle, but it thickens as it sits.
- Keep sambar in a sealed container in the fridge for about three days.
- Freeze in portions, leaving out soft vegetables like okra if possible.
- Thin the stew with hot water when reheating, and refresh it with a quick fresh tempering.
- Serve with idli, dosa, vada, upma or plain rice.
What is sambar powder?
Sambar powder is a ground dry spice blend that gives sambar its colour and depth. It usually contains coriander seeds, dried red chilies, cumin, fenugreek, black pepper, mustard seeds, turmeric and roasted lentils such as chana dal and toor dal.
Families and shops make their own blends, so a bowl of sambar can taste quite different from one kitchen to the next. Some cooks roast and grind the spices fresh, and others use a ready-made powder. The powder is added to the tamarind water and vegetables, and it is not the same as a generic curry powder.
What can you eat with sambar?
Sambar goes with almost every South Indian dish. At breakfast it is served with idli, dosa, vada and pongal, and at lunch it is poured over steamed rice.
- Idli and vada: dipped or soaked, as in sambar vada.
- Dosa and uttapam: served as a small bowl on the side.
- Rice: mixed with a spoon of ghee for sambar rice.
- Upma and pongal: a spoonful over the top.
A bowl of sambar that is too thin will run off idli, so cooks adjust the thickness with extra mashed dal.
Common questions
What is the difference between sambar and dal?
Sambar uses toor dal with tamarind, vegetables and sambar powder, so it is tangy and thin. North Indian dal is usually thicker, spiced with a different tempering, and often has no tamarind or vegetables.
Which vegetables are used in sambar?
Common choices are drumstick, pumpkin, eggplant, okra, carrot, radish, small shallots and tomato. Cooks use what is in season, and many homes mix three or four vegetables.
Is sambar spicy?
Sambar is usually medium in heat and tangy more than fiery. Restaurants often keep it mild for tiffin, and heat varies by region and by the sambar powder used.
Can sambar be made without tamarind?
Yes. Some cooks use tomato, raw mango or a little lemon juice for sourness instead. The flavour differs from classic sambar, which relies on tamarind for its tang.
How long does sambar keep?
Sambar keeps in the fridge for about three days in a sealed container and freezes for longer. It thickens as it cools, so add a splash of water when reheating.
Planning a visit? Start with Sri Periyava Dosa Bhavan: address, opening hours, menu and directions in one place.
This article is general information from an independent guide, not from Sri Periyava Dosa Bhavan itself. For the store’s current details see hours and location.