Sambar or sambhar or sambaaru is a dish in South Indian and Sri Lankan Tamil cuisines, made of pigeon peas. Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the cooking of southern regions of India, especially in Tamil Nadu,Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
The pigeon peas are cooked until crumbled. Vegetables, turmeric, salt, asafoetida (a pinch) and a mixture of ground spices known as sambar powder are initially boiled together.
After the vegetables and tamarind water are slightly cooked, the lentils and ground coconut mixture are added and allowed to cook until the vegetables are done.
A wide variety of vegetables may be added to sambar. Typical vegetables include okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal (eggplant) and whole or halved shallots or onions, but many different vegetables may be used with adequate results.
Typically sambar may contain one or several seasonal vegetables as the main vegetables in the soup.
The easiest way to make "Sambar" would be to use any good brand "Sambar powder" like MTR Sambar powder.
But for those who want to make it at home, I have given the recipe.
