Sambar is a South Indian stew of lentils and vegetables simmered with tamarind and a ground spice blend, served with dosa, idli, vada and rice. Kerala-style sambar is usually tempered with mustard seed and curry leaves in coconut oil. At Herb, sambar comes with every dosa, with idli and vada, and as a side dish at £5.45.
What is sambar?
Sambar is the everyday stew of South India: a thick, tangy, lightly spiced broth made from cooked lentils (usually toor dal) and vegetables such as drumstick, pumpkin, aubergine, okra and shallots. Tamarind gives it a gentle sourness, and a ground spice blend (sambar powder) gives it warmth. It is served at breakfast, lunch and dinner across Kerala, Tamil Nadu, Karnataka and beyond, and it is the dish most people think of first when they search for “sambar near me”.
Sambar is not eaten alone so much as with something to soak it up: idli (steamed rice cakes), vada (lentil doughnuts), dosa (fermented rice-and-lentil crepes) or plain rice.
What goes into sambar
- Lentils – the body of the dish, cooked until soft.
- Vegetables – whatever is in season; drumstick, pumpkin and shallots are classic.
- Tamarind – for a clean, tangy edge.
- Spices – coriander, cumin, fenugreek, chilli and turmeric, ground into sambar powder.
- A tempering – mustard seeds, curry leaves and dried chilli sizzled in oil and poured over at the end.
How Kerala sambar differs
Every household has its own recipe, so there is no single “correct” sambar. Kerala-style sambar often uses shallots and drumstick, can include a little roasted coconut, and is tempered in coconut oil, which gives it a rounder, slightly sweeter finish than sambar from neighbouring states. At Herb the sambar is made from fresh vegetables and lentils with homemade spices, and it is tagged gluten free, nut free and vegan on the menu.
Sambar vs rasam
The two are often confused. Sambar is a thick lentil-and-vegetable stew eaten with idli, vada, dosa or rice. Rasam is a thin, peppery broth of tomato, tamarind, black pepper and cumin, usually drunk as a soup or poured over rice. Herb serves thakkali rasam as a soup starter (£4.45 in Leicester, £4.85 in Leamington Spa) and as the opening course of its thalis.
How to eat sambar
- With idli or vada – dip the idli or vada into the bowl, or have them served sitting in the sambar. This is a classic breakfast and a complete light meal.
- With dosa – tear off a piece of dosa, dip it into sambar and the coconut chutney.
- With rice – pour it over rice and mix with your fingers, the way it is eaten in Kerala.
Is sambar vegan and gluten free?
Traditional sambar is made from lentils, vegetables and spices, so it is naturally vegan and gluten free (some cooks add a pinch of asafoetida, which can contain wheat, so check if you are coeliac). At Herb the sambar is tagged GF, NF and V on both menus.
Where to try authentic Kerala sambar in Leicester and Leamington Spa
Herb is a fully vegetarian Kerala restaurant with two restaurants, and sambar is part of almost every plate:
- Idli Sambar and Vada Sambar – £9.95 in Leicester and £10.95 in Leamington Spa, a complete vegan breakfast-or-lunch dish.
- Every dosa – served with sambar and freshly made coconut chutney. Dosas start at £6.89 in Leicester and £7.89 in Leamington Spa.
- Starters – idli and uzhunnu vada are served with hot sambar and chutney.
- On the side – a bowl of sambar is £5.45 at both restaurants.
See the full menus with prices for Herb Leicester (96 Granby Street) and Herb Leamington Spa (Clarendon Avenue), or read our dosa guide and guide to the Kerala thali.
FAQ
What is sambar?
Sambar is a South Indian stew of lentils and vegetables simmered with tamarind and a ground spice blend, served with dosa, idli, vada or rice.
What is the difference between sambar and rasam?
Sambar is a thick lentil-and-vegetable stew eaten with idli, vada, dosa or rice. Rasam is a thin, peppery tomato and tamarind broth, usually drunk as a soup or poured over rice.
Is sambar vegan and gluten free?
Traditional sambar is made from lentils, vegetables and spices, so it is naturally vegan and gluten free. At Herb the sambar is tagged GF, NF and V on both menus.
Is sambar spicy?
Sambar is warmly spiced and tangy rather than very hot. At Herb it is generally mild to moderately spiced, and you can ask for a milder dish.
Where can I try sambar in Leicester or Leamington Spa?
Herb serves sambar with every dosa, with idli and vada, and as a side dish, at its restaurants on Granby Street in Leicester and Clarendon Avenue in Leamington Spa.
Visit Herb Restaurant
Authentic vegetarian and vegan South Indian & Kerala food in Leicester and Leamington Spa.
Herb Leicester Herb Leamington Spa Order Online