Vegetable sambar is a South Indian lentil and vegetable stew made from toor dal (pigeon pea lentils), tamarind, seasonal vegetables, and a distinctive spice blend known as sambar powder. It is finished with a tempering of mustard seeds, curry leaves, and dried red chillies.
History & cultural background
Sambar has a fascinating history rooted in Tamil Nadu, with origins often linked to the Thanjavur Maratha court in the 17th century.
According to culinary tradition, it evolved when cooks adapted lentil-based dishes to suit new tastes, eventually combining indigenous South Indian lentil cookery with a a unique spice mix distinct from northern masalas.
Over time, sambar became a daily staple rather than a royal dish, spreading across Tamil Nadu, Karnataka, Andhra Pradesh & Telangana and Kerala.
Each region developed its own variation, but the Tamil style remains the most widely recognised and is the one we have leaned towards on our menu.
