CHENNAI: The story goes that the original recipe for sambar a dish which is so intrinsic to Tamil Nadu cuisine can actually be traced to Maratha ruler Shivaji’s son. Legend has it that Shivaji’s son Sambhaji, who was one of the Maratha rulers, attempted to make dal for himself when his head chef was away.
Tamil Nadu sambar is better due to the Sambar Powder ingredients which increases the taste, whereas the telugu/Kannada sambar Powder has only dhania/Chillies/Turmeric. Sambar or Rasam, or both, are regular dishes for a meal in Tamil Nadu.
So it is a staple in most South Indian households. Sambar is also a popular food in tiffin centers and restaurants, and is served as a side in meals, as a breakfast combo – idli sambar, vada sambar and is also served with dosa, masala dosa and the list goes on.
Another story about the origin of sambar states that the recipe for sambar can be traced to Maratha ruler Chhatrapati Sambhaji Raje Bhonsale who attempted to make dal for himself when his head chef was away. He loved his own concoction which was then referred to as ‘Sambar’.
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