Sambar is a popular South Indian Lentil based vegetable stew that is popular in South Indian states of Tamil Nadu, Kerala,Karnataka,Telangana,Seemandra also popular in Sri Lanka and Myanmar.

Most popular story in origin of Sambar it originated in the kitchen of ThanjavurMarathas ruler Shahuji during the 17th century from the southern Indian state of Tamil Nadu.

Shahuji, trying to make a dish called Amti, experimented with pigeon peas instead of mung beans and tamarind pulp for Kokum (a plant in the mangosteen family) The court named it sambhar after the guest of the day, Sambhaji, second emperor of the Maratha Empire.

The word sambar stems from Tamil word Champaaram meaning “spicy condiments”.( Chambaram kootu / chambaram podi )means “sambar powder”.

Servings

Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of sambar mixed with rice and eaten with some sort of vegetable side dish, followed by yoghurt mixed with rice, is a prime southern Indian staple.

Vada sambar and idli sambar are popular for breakfast or an evening snack in the south Indian states. Roadside restaurants often offer free refills of sambar for iddli and vadas. Sambar is also served as a side dish for dosa.

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