SAMBAR RECIPES


One of the myth is that it originated in the kitchen of Thanjavur Marathas ruler Shahuji during the 19th century from the southern Indian state of Tamil Nadu. Shahji trying to make a dish called amti, experimented with pigeon peas instead of mung bean, and tamarind pulp for kokum and the court named it sambhar after the guest of the day, Sambhaji, second emperor of the Maratha Empire.
Other sources point to origin as Karnataka where "Sambaru padartha" in Kannada means mix of spices and condiments.There is also an alternate explanation that origin of the name is from the old Tamil word, "Chaampu" meaning ground or paste, in the context of grinding coconut and spices to be dissolved in tamarind pulp.

SAMBAR VARIETIES:  

 















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