Sambar recipe history: In the South Indian states, food without sambar is incomplete. Sambar with dosa, sambar with idli, even with vadas are eaten with vadas. People taste it so much that this dish came out of South and also covered in North India. Today, in many houses of North India, sambar is eaten with fervor. This dish made by mixing many types of vegetables is also best for health with its taste.
Many people like Sambhar, but do you know the story behind it? Where did it come from? Who made it first and why was it named Sambar? Actually, its story is associated with Sambhaji Maharaj of the recently released film ‘Chhava’. Let’s know its history.
Who made Sambhar for the first time?
According to the information available about Sambhar, this recipe was first made in Maharashtra. It is believed that Sambhar was first built in the royal kitchen of Shahaji I. It is said that when Shivaji’s elder son and successor of the Maratha Empire came to Sambhaji Tanjavur, he was served a unique dish. Sambhaji liked this dish very much and similarly, this dish was called Sambar by combining Sambhaji’s name, which meant ‘Sambha Cha diet’, ie Sambhaji’s diet.
Sambar became a sambar by making lentils
There is another story behind Sambhar and this is also associated with Shahaji I and Sambhaji. It is said that Shahaji knew cooking well. One day he was making traditional mango dal, which was made from Kokam. Kokum was not present in his kitchen at that time, so he put tamarind and some vegetables in it. Later this dish was served to Sambhaji, which he liked very much. From then on it came to be called Sambar in the name of Sambhaji.
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