Sambhar or Sambar is a semi thick,lentil based gravy or stew.It has a very interesting origin in history.The Marathas were ruling tanjore(in present day Tamil Nadu)under Sahuji.The royal kitchen used to prepare a 'kokum'broth called Amti for the family.At a particular point,they had run out of stock and someone suggested that they can use a tamarind pulp,which the locals used,in the place of kokum.Incidentally,Sahuji's cousin Sambhaji was visiting tanjore,on that particular day.The cook made the broth,using vegetables,toor daal,tamarind and spices.The visiting royal,liked the dish very much and in his honour,the new invention was named 'SAMBHAR'.
Sambhar can be made using vegetables,like,ladies finger,drumstick,brinjal,radish,tomato and so on.The plain sambhar with just pepper too is relished.And all the varieties have to be lentil(dal) based,to give body to the dish.
Sambhar is generally had with rice,dosa and idli's.
The dish is very aromatic and a reason for the neighbor's to drool.
Rice with sambhar is considered the main course.Sambhar is the counterpart of Dhal,which is mainstay of North Indian homes.
Sambhar can be made using vegetables,like,ladies finger,drumstick,brinjal,radish,tomato and so on.The plain sambhar with just pepper too is relished.And all the varieties have to be lentil(dal) based,to give body to the dish.
Sambhar is generally had with rice,dosa and idli's.
The dish is very aromatic and a reason for the neighbor's to drool.
Rice with sambhar is considered the main course.Sambhar is the counterpart of Dhal,which is mainstay of North Indian homes.
No comments:
Post a Comment