Sambar (dish) sambar are popular for breakfast or an evening snack in the south Indian states. Roadside restaurants often offer free refills of sambar for idli and vadas. Sambar is also served as a side dish for dosa. Sambar (dish) Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder, originating from the Indian subcontinent, cooked with a tamarind broth. It is popular in South Indian and Sri Lankan cuisines. According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century. Sambar is made either
Dhansak the spices employed. Onion and garlic are browned to serve as the stew's base, and coriander leaves, green chilli and mint leaves are employed as garnish. While "dhansak masala" is sold as a ready-made mixture, the individual cook may make the spice mixture from scratch, altering the combination and proportion of spices based on personal preference. Within the Parsi community, dhansak usually contains goat meat or mutton; it is rarely made with other meats, such as chicken, or without meat. International recipe variants for the dhansak sometimes call for pineapple chunks to provide a sweet flavour, but traditional Indian recipes