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Sambar (dish)
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| Type | Spiced curry stew |
|---|---|
| Place of origin | India |
| Region or state | South India |
| Serving temperature | Hot |
| Main ingredients | Tamarind broth, lentils, vegetables |
| 139 kcal (582 kJ) | |
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Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth.[1] It originates in South Indian cuisine and is popular in large parts of India and beyond.
According to a legend, the word Sambar was first used in a making of a curry in the Thanjavur Maratha kingdom during the reign of Shahuji I (r. 1684–1712).[2] The legend states that during a visit by Chhatrapati Sambhaji Maharaj, a king or his royal chef substituted kokum with tamarind in the traditional amti (lentil soup), and added some vegetables to it: the resulting curry was named sambar or sambhar after Sambhaji Maharaj.[3][4] Sourish Bhattacharyya, in The Bloomsbury Handbook of Indian Cuisine (2023), notes that the fathers of Shahuji I and Chhatrapati Sambhaji Maharaj were half-brothers and not on good terms, which reduces the credibility of this legend. However, Bhattacharyya adds that it is possible that Shahuji named the dish after Chhatrapati Sambhaji Maharaj as part of his attempts to establish cordial relations between the two families.[2]
Sambar was introduced to Sri Lankan cuisine in the 20th century, along with many other South Indian dishes.
- ^ Mathai, Kamini (26 September 2014). "Sambar: the great Tamil dish of Maharashtrians". The Times of India. Archived from the original on 5 January 2023. Retrieved 9 January 2022.
- ^ a b Sourish Bhattacharyya (2023). "Sambar". In Colleen Taylor Sen; Sourish Bhattacharyya; Helen Saberi (eds.). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury. p. 330. ISBN 9781350128651.
- ^ "The story of how popular South Indian Sambar was invented; recipe inside". The Times of India. 23 May 2023. Retrieved 22 October 2024.
- ^ "A tale of two sambhars". The Hindu. 30 March 2012. ISSN 0971-751X. Retrieved 22 May 2024.
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