Story of Sambar

 

Legend has that it originated in the kitchen of Thanjavur Marathas ruler Shahuji during the 18th century from the South Indian state of Tamil Nadu.

 

It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum, which was imported from the Maratha homeland, ran out of supply, and someone suggested to him that the locals used tamarind pulp instead of kokum that they used for sourness. Shahji experimented with the pigeon peas, vegetables, spices and the tamarind pulp and served his coterie and his cousin. The court liked the dish and named it sambhar after the guest of the day, Sambhaji.

 

Kuzhambu - Sambar without pigeon peas (but with vegetables/fish/dry fish etc.) is called kuzhambu in Tamil Nadu.

 

Ponni Sambar – considered the ultimate Tanjavur Marathi comfort food - The “ponni” (Marathi) in ponni sambhar refers to the tadka in which the vegetables are cooked. kokum as one of its main ingredients. In one particular season, the kokum, which was imported from the Maratha homeland, ran out of supply, and someone suggested to him that the locals used tamarind pulp for sourness, instead of kokum that they used. Shahji experimented with the pigeon peas, vegetables, spices and the tamarind pulp and served his coterie and his cousin. The court liked the dish and named it sambhar after the guest of the day, Sambhaji.