An Interesting Origin Story of Sambar Dish
We all have sambar as a main dish in south Indian breakfast and meals, but how many of you know that actually sambar is a marathy dish and is named after the second Maratha Emperor ‘Sambhaji’.
Now sambar is a lentil based vegetable stew in South India and Srilankan cuisines. South Indian kitchens especially cooking houses of Tamil Nadu and Kerala, mostly make sambar than any other dishes.
Ingredients of Sambar
Mixed Vegetables
Turmeric powder
Mustard Seeds
Sambar Parippu
Tamarind
Red Chillies and sprig of Curry Leaves
Sliced Onion
Red Chilly powder Shallots or Pearl Onions
Green chillies Garlic Cloves
Coriander Powder Sambar Powder
A pinch of Asafoetida (Kayam) Water and Salt as needed
Accidental Birth Of Sambar At Royal Kitchen As food historians say the story regarding the first preparation of Sambar is as follows. The new recipe of sambar happens in the royal kitchen of Thanjavur Maratha ruler Shahuji.
When chefs trying to make maratha dish called Amti, he experimented Toor Dal instead of Moong Dal and Tamarind extract replacing kokum which is used to sour dishes.That day the special guest for royal feast was Maratha Emperor ‘Sambhaji’, and as he was much delighted with the new recipe.
The court of King named it Sambhar, which lead to the origin of great dish with asafoetida smell.
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MASALA MANUFACTURERS IN KERALA