The Origin of Sambar

bq. Sambar, a popular lentil curry used with rice or idli or vadai, has these days become a symbol of Tamil food. But its origin is comparatively recent, just a few hundred years, Suresh says. “It was created out of a mistake” when the Maratha rulers from Shivaji’s court ruled the Deccan and had southern fiefdoms, he said. The story goes that Sambaji, Shivaji’s son, one day returned home to find his wife and daughter away. He was very hungry and he attempted to make himself rice and dal but added some tamarind to it by mistake that gave it an entirely different complexion. [via “New Kerala”:http://www.newkerala.com/news-daily/news/features.php?action=fullnews&showcomments=1&id=13398]
Maybe I should try cooking once in a while.

5 thoughts on “The Origin of Sambar

  1. Wow! One of my favorite foods is sambar, especially when eaten with dhosa; though I’m not a big fan of idli.
    Nevertheless, some of the greatest foods were created by accident– or serendipity!

  2. Hmmm … Chatrapati Sambhaji, the Maratha King, finds that his queen and the little princess are not at home and decides to cook _himself_?
    Frankly, that sounds more “legendish” than “historical”.
    –Das

  3. Actually, there was a very similar dish called “Paruppu urandai Kozhambu” – basically Kuzhambu made of Pulses and rolled into a ball.
    Sambar was actually Kuzhambu in Tamil food. (Kuzhambu meaning boiling mixture)

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