Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian, Sri Lankan and Maldivian cuisines.
The stew has been adapted into Burmese cuisine as a popular accompaniment to Burmese curries. The Burmese version incorporates dried salted fish and a variety of vegetables including eggplants, okra, moringa, gourd, green beans, and potatoes in a soup base of pureed chickpeas, which is seasoned with ripe tamarind, curry leaf, pyindawthein leaf, masala, cumin, chilies, onions and garlic.
In southern states of India namely Karnataka, Andhra Pradesh, Telangana, Kerala and Tamilnadu, Sambar is made using different vegetables, fruits along with lentils or coconut. Each region has its own version of making sambar even though same vegetables is used, the condiments and ingredients and the way of making differ regionwise.
Sambar is a versatile dish that can be served as a side dish with rice, idli, dosa, vada, or as a soup. It is also a good source of protein and fiber.
Telugu Foods started in 1979 as ‘Vamana Pickles’. Today Telugu Foods have reached most part of the world, including a huge network of sales locations within the US and Canada. Telugu Food products are made with age old traditional recipes for the authentic taste. Their products undergo rigorous quality testing and are US-FDA approved. Currently Telugu Foods are tasted and enjoyed in over 25+ countries. An exceptional aspect of Telugu Foods products is that they do not contain any artificial preservatives.