Sambar (dish)

Sambar (dish)

Sambar or sambhar or sambaaru or kuzhambu Malayalam: സാമ്പാര്‍ (Tamil: சாம்பார்,குழம்பு; Konkani: सांबारें, रोस, ಕೊಳಮ್ಬೋ (pronounced 'koLmbo'); Kannada: ಸಾಂಬಾರು, ಸಾರು; ; Telugu: సాంబారు) is a dish in South Indian and Sri Lankan Tamil cuisines, made of pigeon peas. A variant of sambar called pappuchaaru (Telugu: పప్పుచారు) is more common in Andhra Pradesh.

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.