Originally from Tamil Nadu, it is made with freshly ground spices, coconut, coriander seeds and lentils. These ingredients gives it a thicker, richer texture and a more aromatic taste.
Known for its slightly sweet taste, this Karnataka version uses jaggery and freshly ground spices and is usually mixed with vegetables. It has a milder taste than other sambars.
This variety of sambar from kerala is prepared with roasted coconut and spices, giving it a deeper, smoky flavour. It often includes a variety of vegetables, including yams and pumpkins.
This Andhra sambar is a lighter, richer version of sambar and is not usually thick. It is made with tamarind, lentils and a few selected vegetables and is spicier than other types.
Also known as Moog Dal Sambar, this sambar variety from Tamil Nadu contains moong dal and is cooked with vegetables, tamarind and spices, making it a healthy and delicious dish that is usually served with rice.
Mango Sambar combines ripe mango pieces with lentils, tamarind, and spices, creating a tangy, sweet, and spicy dish that pairs well with rice or dosa.
This variation features drumsticks as the main ingredient, adding flavour and aroma. It is a staple food in South Indian homes.
Pala Kottai Sambar is a Tamil Nadu speciality that combines special ingredients like palakottai also known as jackfrit seeds and various vegetables to create a delicious and healthy dish.
Vendhaya Kheerai Sambar features fenugreek leaves and a mix of spices, offering a distinct flavour. It’s nutritious and pairs well with rice or dosa.