A South Indian staple, Sour & Spicy curry made of lentils and vegetables, tempered with spices. A must with Idlis, Dosais and white rice. This is one of the favorite and most commonly eaten curries in South India and made in different ways depending on taste. Also called Sambar Powder.
This tangy and savoury dish dates it’s origin to the 17th century, it was accidentally prepared in the kingdom of Maratha ruler Sambhaji. He tried to prepare dal in the absence of his chef and added tamarind for a tangy taste. The dish later came to be known as sambar. Sambar originated in Karnataka and is a very popular dish in South India and Sri Lanka.
Sambar is a lentil-based vegetable made in dal (lentils) and tamarind broth. One can use a variety of vegetables such as okra, eggplant, potatoes, tomatoes, drumstick, carrots and pumpkin to prepare sambar. This protein-rich and nutrient-dense diet is traditionally served with Idli, Vada, Dosa, Uttapam, Appam and even rice. It can also be combined with bread, roti, naan, quinoa or brown rice.
If you want to prepare Sambar yourself, look at the recipe here.
Not my regular brand of choice but pretty good taste.