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Sambar, the name itself evokes the comforting aroma of simmering spices, the earthy richness of lentils, and the unmistakable tang of the tamarind. A cornerstone of South Indian cuisine, this...
Sambar, the name itself evokes the comforting aroma of simmering spices, the earthy richness of lentils, and the unmistakable tang of the tamarind. A cornerstone of South Indian cuisine, this is an iconic dish that transcends regional boundaries, evolving in flavour, texture and the sambar ingredients which continue to travel and thrive from one state to another. Whether served as a piping hot accompaniment to fluffy idlis, or as a soul-satisfying side to crisp dosas, sambar is more than just a dish. A tradition that is steeped in history and flavour, even an easy recipe of sambar is diverse and delicious. Sambar may appear simple, but this classic South Indian dish has travelled through centuries, shaped by royal kitchens, regional cultures and family traditions. And it is a dish that continues to evolve across India, adapting to local flavours, vegetables, spices and cooking styles. What many people often don’t realise is that there isn’t just one sambar. There are dozens of regional sambar varieties, each offering a distinct flavour profile, texture and cultural story.
The story of sambar is as fascinating as its flavour. One of the most widely accepted origin legends dates back to the 17th century in the royal Maratha kitchens of Tanjavur. It is said that Shahuji Maharaj, while experimenting with a dish typically made with yogurt, accidentally replaced it with tamarind and combined it with lentils and vegetables that were available at the time. The dish was served to his cousin, Chhatrapati Sambhaji Maharaj, who loved it so much that it came to be known as “Sambhaji’s Aahar.” Over time, the name evolved and the dish became known simply as sambar.
There are also theories connecting the word to “sambharu,” an old Tamil term referring to a type of spice mix. While history may have a few interpretations, what remains certain is that sambar grew from a royal experiment into one of India’s most iconic dishes, embraced across Tamil Nadu, Karnataka, Kerala and Andhra Pradesh, each adding their own regional touch.
As sambar travelled across states, it transformed beautifully. Tamil Nadu developed versions rich in freshly roasted and ground spices. Kerala introduced coconut and a deeper, roasted flavour. Karnataka added jaggery for a subtle sweetness. Andhra Pradesh made it spicier and bolder. Every region shaped sambar into a unique dish that reflected local produce, culinary habits and climate.
To truly appreciate the diversity of South Indian cuisine, it’s worth exploring the top five types of sambar that have become essential in kitchens across India. So grab your ladle and get ready to stir up some serious flavour as you discover the delicious world of sambar
Arachuvitta Sambar is celebrated across Tamil Nadu for its depth of flavour and the unmistakable aroma that comes from freshly ground spices. The word “arachuvitta” literally means “ground,” and that is where the magic lies. Instead of using pre-made sambar powder, this version uses a freshly roasted mixture of coriander seeds, red chillies, chana dal and coconut, ground into a smooth paste.
The result is a thick, intensely aromatic sambar with a slightly nutty and earthy taste. Vegetables such as drumsticks, ash gourd and brinjal are commonly used, and the dish is finished with a traditional tempering of mustard seeds, curry leaves and a touch of ghee. When paired with steamed rice, Arachuvitta Sambar feels like the perfect representation of Tamil home-style cooking.
Mysore Sambar is luxurious, creamy and beautifully fragrant. Known for its unique blend of roasted coconut and a special spice paste, this version is thicker than many Tamil or Andhra styles. The combination of toor dal, tamarind, coconut and vegetables such as carrots, beans and chow chow creates a rich, velvety texture.
The flavour profile of Mysore Sambar is gentle yet complex. The roasted coconut adds depth, while the aromatic spice blend used in the Mysore region gives it a signature warmth. Finished with fresh coriander and a drizzle of ghee, this sambar pairs wonderfully with rice as well as soft idlis and dosas.
Kerala’s Varutharacha Sambar stands out with its smoky, nutty and beautifully layered flavour. The term “varutharacha” translates to “roasted and ground,” referring to the coconut-based masala that defines this dish. Fresh or roasted coconut is blended with spices to create a darker, richer base.
Prepared using a mix of dals—often toor dal combined with moong dal—this sambar also includes vegetables such as pumpkin, okra, drumsticks and ash gourd. The tempering is done in coconut oil with curry leaves and mustard seeds, giving it the unmistakable coastal aroma Kerala is famous for. When served with Kerala red rice and papadam, Varutharacha Sambar is a wholesome, flavour-packed meal.
Udupi Sambar originates from the temple town of Udupi and represents the pure, satvik style of cooking traditionally practised there. This sambar famously excludes onions and garlic and relies on its distinct sambar powder made with aromatic spices and coconut oil. Vegetables like pumpkin or ash gourd are commonly used, along with toor dal, tamarind and a touch of jaggery.
The flavour is a beautiful balance of sweet, tangy and mildly spicy notes. The absence of onion and garlic allows the spices to shine, resulting in a clean, soulful taste. Udupi Sambar is most commonly served with neer dosa, rice or steamed idlis and is known for its soothing, temple-style flavour.
Tamil Nadu’s classic sambar is iconic for a reason. This is the version served with idli, dosa, pongal and vada in countless homes and restaurants. It is made with a mix of vegetables, toor dal and tamarind, and features a distinctive freshly roasted spice blend often combined with coconut and curry leaves.
What makes this version special is its perfect balance of flavours. It is neither too sweet nor too tangy, the spices are warm but not overpowering, and the vegetables add texture and richness. This is the sambar many people instantly think of when the dish is mentioned, and it continues to be an everyday favourite.
Sambar has crossed regional boundaries, travelled across Indian states and even made its way onto global plates through South Indian restaurants in the USA, Europe, Australia and the Middle East. Its simplicity, nutritional value and comforting taste make it one of the most universal dishes India has ever produced.
What makes sambar truly special is its ability to adapt. Every household has its own recipe. Every region has its own variation. And every bowl carries a sense of tradition, comfort and home.
Whether it's the boldness of Andhra flavours, the subtle sweetness of Karnataka, the roasted richness of Kerala or the coconut-forward notes of Tamil Nadu, each type of sambar tells a story worth celebrating.
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