Sambar — the tamarind-lentil broth of South India — is served at virtually every South Indian meal, used as a dip for idli and dosa, poured over rice, and drunk alone as a warming soup. It combines the protein richness of toor dal (yellow split pigeon peas) with the sourness of tamarind, the depth of a specific spice blend (sambar powder), and a South Indian tarka finishing. The result is a preparation that operates on every flavour dimension simultaneously.
- **Toor dal** as the base: cooked until completely soft, then partially mashed to create a thick, creamy texture. [VERIFY] Alford and Duguid's dal preparation instructions for sambar. - **Tamarind:** Provides the essential sourness — without it, sambar is dal soup, not sambar. The tamarind is added early enough to cook into the broth. - **Sambar powder:** A regional spice blend containing coriander, cumin, black pepper, dried chilli, fenugreek, mustard seed, curry leaves — each region has a different formulation. [VERIFY] Whether Alford and Duguid include a sambar powder recipe. - **Vegetables:** Added at different stages depending on density — drumstick (moringa), eggplant, shallots, tomato. - **The finishing tarka:** Mustard seeds, dried chilli, and curry leaves in hot oil poured over at service.
Mangoes & Curry Leaves