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Did Maratha Ruler Sambhaji Invent The Sambar We Love Today?

There is no definitive evidence pinpointing where sambar was first made, but historical accounts suggest a tamrind infused dal-and-vegetable curry was prepared for Sambhaji Raje when he was a prince in the Thanjavur court. 

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Priya Prakash
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Did Maratha Ruler Sambhaji Create the Sambar We Love Today?

Sambar is an integral part of South Indian cuisine, but which South Indian state can truly claim sambar as its own, Tamil Nadu, Kerala, Karnataka, or Andhra Pradesh? While each region may assert its supremacy, the dish’s exact origins remain unclear. There is no definitive evidence pinpointing where sambar was first made, but historical accounts suggest a dal-and-vegetable curry was prepared for Sambhaji Raje when he was a prince in the Thanjavur court. 

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Did Maratha Ruler Sambhaji Create the Sambar We Love Today?

According to the legend, King Shahaji II, son of Venkoji (Ekoji I), was ruling Thanjavur during the 17th century when he received a visit from his relative, Sambhaji, Chhatrapati Shivaji’s eldest son and the ruler of the Maratha kingdom. The royal kitchen, however, faced an issue, it lacked kokum, a key ingredient used in Amti, a mild and sour lentil dish.

One of the cooks in Shahaji’s kitchen improvised by using tamarind, which was abundant in the Thanjavur region, instead of kokum. The result was a dish that was later named "sambar" in honour of Sambhaji.

While this legend is widely popular, there is no documented proof to support it. S. Suresh, Tamil Nadu state convener of the Indian National Trust for Art and Cultural Heritage (INTACH), shares another version of the story, "Shivaji's son Sambhaji attempted to make dal for himself when his head chef was away. He added a little tamarind to the dal that he made, and the royal kitchen dared to correct him on the fact that tamarind was not used in dal. He loved his own concoction, which was then referred to as sambar."

Kokum Vs Tamarind

Kokum and tamarind are both souring agents used in Indian cuisine, but they have distinct flavours and regional preferences. Kokum, or Garcinia indica, is native to the Western Ghats and is widely used in Goa, Maharashtra, Karnataka, and Gujarat. It has a mild, slightly floral tartness and is often added to curries, dals, and beverages. 

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Tamarind, on the other hand, is more commonly found in South Indian cooking and has a sharper, more intense tang. While both ingredients serve the purpose of adding sourness to dishes, their taste profiles and culinary uses vary significantly.

The Other Side

Food historian K.T. Achaya’s book Indian Food Tradition: A Historical Companion mentions sambar in a 1648 biography titled Kanthirava Narasaraja Vijaya, written by Kannada scholar Govinda Vaidya. This suggests that a dish similar to sambar, known as Huli in Karnataka, was already in existence before Shahaji’s time.

Key Ingredients That Define Sambar

Sambar is known for its distinct flavour, which comes from a carefully balanced mix of ingredients. The base consists of toor dal (pigeon peas), giving it a hearty and protein-rich texture. Tamarind is used for its signature tanginess, while a special blend of spices, including mustard seeds, dried red chilies, fenugreek, and asafoetida (hing), enhances the depth of flavour. Curry leaves and cumin are also essential in seasoning. The dish typically includes a variety of vegetables such as drumsticks, carrots, pumpkin, okra, brinjal (eggplant), and tomatoes.

Sambar Variations Across Regions

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Though Sambhaji’s sambar is more of a legend than a verified recipe, the dish has evolved into more than 50 varieties today. The recipes vary widely across South India, influenced by local ingredients and culinary traditions.

Tamil Nadu Sambar is often simpler, highlighting local vegetables like drumsticks and brinjal.

Karnataka Sambar has a slightly sweeter taste due to the addition of jaggery.

Kerala Sambar is distinct for its use of coconut, giving it a richer, creamier texture.

Each state brings its unique touch to the dish, making sambar a versatile and beloved part of South Indian cuisine. Here’s how you can make restaurant-style sambar at home.

Sambar Recipe south indian South Indian food
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