Sambar is probably the most popular dish of Tamil Nadu. Sambar is a versatile dish that can be prepared and consumed for all meals from breakfast to dinner.
The traditional Tamil Nadu breakfast is never complete without idli sambar, dosa sambar, vada sambar or pongal sambar.
A good lunch thali is never complete without sambar and rice with an assortment of vegetables, appalam (papad) pickle and curd (yogurt).
Tea time or an evening snack of vada and sambar followed by piping hot filter kaapi can bring a smile on anyone’s face. Dosa and sambar or idli and sambar are again an evening ritual. The idli sambar combination has gone beyond the borders of Tamil Nadu and has become the breakfast of choice for millions of Indians. A suburban train ride in Mumbai in the morning will show how the idli sambar competes for share of the stomach of Mumbaikars along with vadapav.
The sambar of Tamil Nadu is a little different from the Karnataka style sambar. The Tamil Nadu sambar has more asafoetida and tamarind with a hotter flavour vis a vis the Karnataka sambar which is sweetish because of the pinch of jaggery that is added to the sambar. The variety of chilli used in the Karnataka style sambar is a milder variety with a bright red colour. Madras sambar is considered to be the choice of brahmins and does not contain onion or garlic. However, it is the round gundu (mundu) ramnad chilli that adds to the flavour of madras sambar.
Sambar can be customised in many ways by choice of vegetables; use of a variety of chillies, sour agents can vary from tamarind, dry mango to garcinia or even lemons. The dals can vary from tur, urud or gram dal as well. So whatever be your own unique style use it with Cool in Cool’s sambar. Cool in Cool’s sambar powder has been crafted after a lot exploration and a gastronomic journey throughout south India. The blend is suited for all kinds of sambar and goes will with tiffin dishes or rice.
The sambar is literally drunk by sambar aficionados. Raise a toast with sambar!
Cool in Cool’s recommends: Crispy dosas and sambar made with Cool in Cool’s sambar powder served with coconut chutney.