https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Sambar_%28dish%29Sambar (dish) - Revision history2026-08-19T16:34:43ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Sambar_(dish)&diff=139521&oldid=previmported>HavelockWilltravel: /* History */2021-08-24T13:35:35Z<p><span class="autocomment">History</span></p>
<p><b>New page</b></p><div>{{More citations needed|date=September 2020}}<br />
{{original research|date=July 2021}}<br />
{{short description|Indian food}}<br />
{{distinguish|Sambal}}<br />
{{Use dmy dates|date=January 2020}}<br />
{{EngvarB|date=January 2020}}<br />
{{Infobox prepared food<br />
| name = Sambar<br />
| image = Pumpkin sambar.JPG<br />
| image_size = 250px<br />
| caption =<br />
| country = [[India]]<br />
| region = [[South India]], [[Sri Lanka]]<br />
| creator = <br />
| type = Highly Spiced [[Curry]]<br />
| served = <br />
| main_ingredient = [[Tamarind]] [[broth]], [[lentil]]s, [[vegetable]]s<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Sambar''' ([[International Phonetic Alphabet|IPA]]: sʌmbʌʀ, [[ISO 15919]]: Sāmbār) is a [[lentil]]-based vegetable [[stew]]/[[porridge]]/[[soup]], cooked with [[pigeon pea]] and [[tamarind]] [[broth]]. It is popular in [[south Indian cuisine|South India]]n and [[Sri Lankan cuisine]]s.<br />
[[Ar:سامبر]]<br />
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== History ==<br />
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According to food historian [[K. T. Achaya]], the earliest extant mention of sambar in literature can be dated to the 17th century.<ref>{{cite book |author=G. J. V. Prasad |chapter=Idli, Dosai, Sambar, Coffee: Consuming Tamil Identity |editor1=Shweta Rao Garg |editor2=Deepti Gupta |title=The English Paradigm in India: Essays in Language, Literature and Culture |chapter-url=https://books.google.com/books?id=kHk2DwAAQBAJ&pg=PA99 |year=2017 |publisher=Springer Singapore |isbn=978-981-10-5332-0 |pages=98–99}}</ref> <br />
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The word Sambar (Champaar - சாம்பார்) stems from Tamil word Champaaram (சம்பாரம்).<br />
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A Tamil inscription of 1530 CE,<ref>{{Cite book|title=South Indian Inscriptions vol.4|publisher=Archaeological Survey of India|year=1986|location=New Delhi}}</ref><ref>https://ia601004.us.archive.org/35/items/SouthIndianInscriptionsVol041923/South%20Indian%20Inscriptions%20vol%2004-1923%20.pdf</ref> evidences the use of the word champaaram, in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked:<br />
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“அமுதுபடி கறியமுது பல சம்பாரம் நெய்யமுதுள்ப்பட தளிகை ஒன்றுக்கு பணம் ஒன்றாக”<br />
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Amuthupadi ka’riyamuthu pala champaaram neyyamuthu’lppada tha’likai on’rukku pa’nam on’raak.<br />
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Meaning: “Cooked rice offerings, including curry rice (pepper rice or vegetable rice), many types of spiced rice (pala champaaram) and ghee rice, at the rate of one pa’nam (a denomination of money) per one portion.”<br />
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==See also==<br />
{{Div col}}<br />
*[[Andhra cuisine|Cuisine of Andhra Pradesh]]<br />
*[[Cuisine of Tamil Nadu]]<br />
*[[Cuisine of Karnataka]]<br />
*[[Cuisine of Kerala|Kerala cuisine]]<br />
* [[List of soups]]<br />
* [[List of stews]]<br />
*[[Udupi cuisine]]<br />
*[[South Indian cuisine]]<br />
{{Div col end}}<br />
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==References==<br />
{{commons category|Sambar (dish)}}<br />
{{reflist}}<br />
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{{Navboxes|list1 = <br />
{{Indian Dishes}}<br />
{{Rice dishes}}<br />
{{Lentil dishes}}<br />
}}<br />
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{{DEFAULTSORT:Sambar (Dish)}}<br />
[[Category:Tamil cuisine]]<br />
[[Category:Karnataka cuisine]]<br />
[[Category:Rice dishes]]<br />
[[Category:Andhra cuisine]]<br />
[[Category:Lentil dishes]]<br />
[[Category:South Indian cuisine]]<br />
[[Category:Vegetarian dishes of India]]<br />
[[Category:Burmese cuisine]]<br />
[[Category:Sri Lankan cuisine]]<br />
[[Category:Maldivian cuisine]]</div>imported>HavelockWilltravel