sambar
nounEtymology From Tamil சாம்பார் (cāmpār), from Marathi सांभार (sāmbhār)/सांबार (sāmbār, “curry”), from Old Marathi सांबार (sāṃbāra), from Sanskrit सम्भार (sambhārá, “materials required for a particular purpose, provision; collection of spices”), from Proto-Indo-Aryan *sambʰārás, from Proto-Indo-Iranian *sambʰārás, from Proto-Indo-European *sem-bʰor-ó-s, from *sem- (“together, one”) + *bʰer- (“to bear, carry”) + *-ós (deverbal suffix). Doublet of Anbar and ambar.
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Cooking, Food, Lifestyle A food preparation common in southern India and Sri Lanka, made of vegetables and lentils (usually pigeon peas, also called toor dal) in a spicy tamarind and lentil flour soup base.
- A couple of vegetables, sambar (spicy and sour lentils and vegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds (yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the “meals” can be found in “Military” hotels.2017 July 12, Sanjiv Khamgaonkar, “40 Mumbai foods we can’t live without”, in CNN: