SAMBAR

 SAMBAR

Your mind may be driven to a variety of imaginations pertaining to the South Indian delicacy referred to as “Sambar”.  Though the name looks ‘generic’ it may mean several things –unless precisely defined. Why should it all the time be a food-stuff alone?  It could mean something else as well.    Instead of driving the reader mad, let me land on the item I intend presenting as the priority information.

SAMBAR

‘Sambar’ also refers to a large sized DEER, native to Indian subcontinent.  Perhaps Sambar  deer is among the big herbivores, measuring to about 5 ft in height, at shoulder and weighing about 300 Kg . Zoologically named Cervus unicolor; males of the species have Antlers [horns] measuring about a meter in length. Together, the animal has an imposing appearance and is always –children’s delight.  The grace of the animal has done its undoing by poachers/ hunters who have compelled the wildlife authorities to bring the animal under Red list [2008] meant for endangered species. Also, shrinking of habitat due to deforestation has further ruined the chances of survival for the Sambar deer. The fur of sambar deer shows variation of hue and shade. Normally single calves are born, though occasionally twins are reported too. Samber deers seem to obey norms in that the males do not have a harem though individual male takes hold of a territory in a breeding season.   

SAMBAR –A SOUGHT AFTER STUFF

For some strange reason the item called “Sambar”   has a Pan-Indian presence from its earlier confines of South India. A genuine ‘sambar’ stands to represent a nearly balanced food by virtue of its ingredients. Chief ingredients in Sambar are tamarind [acid source], dhal [Protein], pieces of green chillies, vegetables –Onion/ Drumstick/ Brinjal/ Tomato/ Carrot/ or any other vegetable like gourd/ pumpkin etc., Fat by way of ghee or oil, salt for taste.  Any combination of vegetables goes well with sambar. There are two versions of Sambar- the lunch type and the Tiffin type. But, sambar meant to accompany items like Idli/ Dosa would lose high palatability if studded with vegetables. So, they are made to a watery consistency [unlike the fluid for lunch version],

with onion [specifically sambar onion+ suggestion of a few pieces of carrot or tomato.  The trick of making the item of both types, calls for a careful handling that rests on ‘boiling’ the stuff until, the raw smell of ‘sambar powder’ [containing, turmeric, coriander seeds, pepper, black gram powder+ Asafoetida] is driven off the vessel. The success of the broth rests on precise seasoning, using fried mustard and freshly sliced coriander leaves, added just prior to serving. There seems to be an all round patronage for sambar, by all consumers from India and abroad alike. If Idli/ Dosa have hit the national market, certainly they owe a lot to the captivating Sambar-chutney ensemble made of nutritive components including fresh coconut shavings.

Prof. K. Raman