Exploring the Unique Flavors of Sambar in Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka

Sambar is a beloved lentil-based vegetarian stew that plays a significant role in South Indian cuisine, particularly in Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka. Each of these states has its own version of sambar, which reflects the unique culinary traditions and flavors of the region. In this article, we delve into the differences and similarities among these variations to help you understand why sambar holds such an important place in the hearts of South Indians.

Introduction to Sambar

Sambar is a traditional South Indian lentil stew that originated in Tamil Nadu. It typically features toor dhal (pigeon pea) as the main ingredient, accompanied by a variety of vegetables, spices, and flavorings. The sambar prepared in Tamil Nadu is renowned for its rich and distinct flavor, which is attributed to the use of native toor dhal seeds from the Tandur region of Karnataka and Andhra Pradesh. These native seeds provide a more authentic and flavorful taste to the sambar compared to imported variety.

Sambar in Tamil Nadu

Thanjavur, the Birthplace of Sambar
Sambar in Tamil Nadu finds its roots in the historic city of Thanjavur, where it was originally created. The traditional style of sambar from Thanjavur is known for its deep and robust flavor, achieved through the use of green chilies or red chilies, along with a dash of fenugreek seeds and asafetida. This version remains true to the original recipe and is highly sought after for its rich taste.

Other Variations
While there are many variations of sambar across Tamil Nadu, some regions prefer to use chili powder in their sambar. However, this modification is often considered less authentic, as it deviates from the traditional method of using whole chilies or a combination of green and red chilies. Sambar made using chili powder is more likely to be referred to as a dal curry rather than a traditional sambar.

Sambar in Kerala

Sambar in Kerala is known for its lighter and more watery consistency. It is made with a base of toor dhal and a variety of vegetables, including green beans, potatoes, and onions. Unlike its counterparts in Tamil Nadu, Keralite sambar is less spicy and tends to be a bit sweeter due to the addition of jaggery (unrefined cane sugar) in the recipe. The flavor of sambar in Kerala is more subtle and mild, making it a perfect accompaniment to a variety of breakfast dishes.

Sambar in Karnataka

Sambar in Karnataka incorporates chilli powder as a key ingredient, giving it a distinct spicy flavor. Additionally, jaggery is often added to balance the spiciness and provide a slight sweetness to the dish. This version of sambar is characterized by its bold and spicy taste, which sets it apart from the milder variations found in other regions. Karnataka’s sambar is also distinguished by its use of a mix of vegetables, including okra, drumsticks, and cucumber, which contribute to its unique flavor profile.

Andhra Pradesh and Telangana Sambar

Sambar in Andhra Pradesh and Telangana combines a dash of green chilies with a mix of vegetables, such as onions, tomatoes, drumsticks, and brinjals (eggplants). While these ingredients add a hearty and filling texture to the sambar, the taste is not as complex or deep as that found in Tamil Nadu. The use of asafetida and a blend of spices gives Andhra Pradesh and Telangana sambar a distinct flavor, but it is generally considered a simpler variation of the traditional sambar.

Traditional Recipe of Sambar

The traditional recipe of sambhar involves several key ingredients, including:

Toor dhal (pigeon pea)
Small shallots or big Bellary onions, finely chopped
Turnip (haldi)
Fenugreek seeds (methi dal)
Cut tomatoes
Choice of diced vegetables (not including cabbage or cauliflower, potatoes, or yams)
Asofoetida (hing)
Tamarind extract (amchur)
Green or red chilies

One Pot Method:
You can prepare sambar using the one-pot method. Simply add all the ingredients to a cooker pot and cook until the lentils are soft. Season the sambar with hot sesame or ground nut oil, mustard seeds, curry leaves, and add water to adjust the consistency. Cook until the greenish flavor dissipates, and the sambar is ready for serving.

Alternatives:
For a more traditional approach, first cook the toor dhal, fenugreek seeds, and asafetida in a cooker with adequate water. Heat a tablespoon of oil in a pan, add mustard seeds and curry leaves, and cook until they pop. Add green or red chilies and thinly chopped onions or shallots, sauté until translucent. Add cut tomatoes and desired vegetables, such as purple brinjals and drumsticks, cook until the flavor dissipates, then add water and cook until the mixture is well-cooked. Finally, add the cooked lentils and adjust the seasoning with salt and water to the desired consistency.

Conclusion

Sambar is a versatile dish that varies significantly based on the region in which it is prepared. From the deep and flavorful sambar of Tamil Nadu to the milder and sweeter preparations in Kerala, each version has its unique charm. Whether you prefer spicy, mild, or flavorful sambar, there is a version that caters to your taste preferences. Regardless of the region, the core ingredients and traditional methods used in preparing sambar remain the same, making it a beloved dish across South India.

Whether you are a seasoned cook or a first-time preparer, experimenting with different versions of sambar can be a delightful culinary journey. Enjoy exploring the different flavors and making the perfect sambar for your meal.