Pair Your South Indian Breakfast With These 5 Types Of Sambar
Image Credit: Here are 5 types of sambar you can have your idli or dosa | Unsplash

South Indian cuisine is renowned for its vibrant flavours, unique spices, and diverse range of dishes. Among the many delectable creations, the quintessential South Indian breakfast stands out as a beloved tradition. From crispy dosas to fluffy idlis, these breakfast staples have captured the hearts and taste buds of food enthusiasts worldwide. However, no South Indian breakfast experience is complete without the perfect accompaniment: sambar.

Sambar, a flavourful and aromatic lentil-based stew, adds a delightful dimension to the breakfast spread. Bursting with a medley of vegetables, tangy tamarind, and a symphony of spices, sambar elevates the breakfast experience to new heights. It not only complements the main dishes but also infuses them with rich flavours and textures. Here are 5 types of sambar dishes that you can pair with your South Indian breakfast.

Classic Sambar

This is the most common type of sambar prepared with toor dal (split pigeon peas) as the main ingredient. It is cooked with a variety of vegetables such as drumsticks, carrots, beans, and brinjal (eggplant). The flavours are enhanced with sambar powder, tamarind extract, and a tempering of mustard seeds, curry leaves, and dried red chillies.

Arachuvitta Sambar

Recipe - Hebbars Kitchen

Arachuvitta translates to "ground" in Tamil, and in this type of sambar, the spice blend is freshly ground. It typically includes ingredients like coriander seeds, chana dal (split chickpeas), fenugreek seeds, dried red chilies, and coconut. The freshly ground spice paste gives this sambar a unique and aromatic flavour.

Huli Sambar

Huli sambar, also known as Puli sambar, is a tangy and spicy sambar from the region of South Karnataka. It gets its distinctive flavor from the use of tamarind pulp, which gives it a sour taste. Huli sambar often includes a variety of vegetables and is best enjoyed with steamed rice.

Gongura Sambar

Gongura, or sorrel leaves, are widely used in Andhra cuisine. Gongura sambar is made using gongura leaves, which impart a tangy and slightly sour flavour to the dish. It is usually prepared with toor dal, tamarind extract, and a combination of spices that enhance the taste of the gongura leaves.

Milagu Sambar

Milagu means "pepper" in Tamil. As the name suggests, this sambar is known for its spicy and peppery flavor. It is made using a generous amount of black pepper, which adds heat and a distinct taste to the dish. The other usual sambar ingredients like tamarind, toor dal, and vegetables are also included.