Authentic Sambar – An adapted version just for the taste buds of my ‘sambar’ friends!
The origins of Sambar is believed to be in Maharashtra. As per a legend, it is believed that Sambar was first created in the royal kitchen of Shahaji I, the son of Ekoji, who established Maratha rule in Thanjavur – Sambhaji’s head cook took a day off and he wanted to cook the Amti dal himself. So, he experimented and cooked the dal with tamarind and replaced the moong dal with toor dal along with some veggies. When it was served, everyone loved it so much that they named the dish after him and called the dish as Sambhar.
It might have origins in the financial capital of India. But tamilnadu has cultured it into a super hero, over generations, in true style!
First, there is a fundamental truth: Sambar is Sambar. You can’t just throw in some dal and vegetables together and call it Sambar! Beyond Sambar, other look alike stews, vie for our tastebuds’ attention: Charu, Rasam, Akukoora Pappu, Pappucharu, and plain old Pappu (dal) as examples. However, confusing them with Sambar is a culinary faux pas akin to wearing a Hawaiian shirt to a black-tie event.
The choice of vegetables in Sambar is where things get stickier than a pot of overcooked lentils. Drumsticks? Absolutely. Small onions? A must-have. Radish? Sure, but it better be sliced like rupee coins; otherwise, you’ve committed Sambar sacrilege. Carrots and beans, you ask? You might as well start a vegetable revolution, but please, don’t call it Sambar. Also, don’t ever “cook them under pressure” – they lose not just their consistency but the authentic taste too!
jaggery in Sambar? How can you? Please don’t spoil the broth by adding this villain (as some of our Cauvery denying neighbours do) to this simmering cauldron of Sambar!! It spoils the taste of ‘Tamils’!
That said, I can appreciate the Kannadiga sentiment with respect to how sambhar is used in Tamil Nadu. As one Kannadiga said, ‘Sambhar is eaten with rice and is not a good combination with Dosa. In Tamilian style, sambhar, chutneys and podi, etc. are all dumped on an idli or dosai. You cannot distinguish one taste from another. In Karnataka, dosai and idli with chutney is the authentic combination. No sambhar needed or added.’ Most restaurants in Bangalore do not serve sambhar with the dosey. Indeed ‘tastes differ’ especially when you cross borders!
The regional pride is best captured by mom’s recipe of the sacred Sambar powder. The true magic of Sambar is in the art of grinding the spices fresh. It’s a ritual that has been passed down through generations. The authentic Sambar experience demands the dedication to grind, mix, and season the spices just right, creating a flavour explosion that’s nothing short of divine. The concoction is a secret that runs through family lines!
Now the grand finale – When Sambar makes its grand entrance to the dining table, it must be steaming hot – not talking lukewarm or slightly warm. There should be visible vapours. The smell should be uniquely Sambar, an aromatic blend of spices, vegetables, and love. It’s like a fragrant symphony that announces the arrival of a South Indian feast. Don’t miss ample ghee before you pour the divine stew onto the rice (not in the reverse order)! No spoons please – ample use all the five fingers is strongly recommended, without any remorse, till you get the correct consistency – allow the tongue to feel the ‘heat of the moment’ before it ‘starts the journey’ into your stomach! Isn’t it divine?
‘Sambar’ is a nickname of my favourite actor காதல் மன்னன் ஜெமினி கணேசன், incidentally! It is as charming as him!




