Back سامبر Arabic চাম্বাৰ Assamese Sambar (putahe) BCL Самбар (страва) Byelorussian Самбар (страва) BE-X-OLD সাম্বার Bengali/Bangla Sambar Danish Sambar (Gericht) German Sambhar Spanish Sambar (cuisine) French
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| Type | Spiced curry stew |
|---|---|
| Place of origin | India |
| Region or state | South India |
| Serving temperature | Hot |
| Main ingredients | Tamarind broth, lentils, vegetables |
| 139 kcal (582 kJ) | |
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Sambar (Tamil: [saːmbaːɾ] , romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth.[1] It originates from South Indian cuisine and now popular in large parts of India and beyond. The stew is similar to an other Burmese cuisine dish used as a popular accompaniment to Burmese curries.[2] It has also been introduced into the culinary habits of Sri Lanka since the 20th century, among many other elements of South Indian cookery.
- ^ Mathai, Kamini (26 September 2014). "Sambar: the great Tamil dish of Maharashtrians". The Times of India. Archived from the original on 5 January 2023. Retrieved 9 January 2022.
- ^ "သီးစုံပဲကုလားဟင်း၊ ငါးခြောက်မွှကြော် ၊ငရုတ်သီးဆားထောင်း". Mizzima (in Burmese). 3 December 2016. Archived from the original on 8 July 2023. Retrieved 29 December 2021.
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