Sambar, a quintessential South Indian dish, is often considered incomplete without accompanying items like idli, dosa, and uthappam. The tangy and spicy sambar, which is filled with vegetables, is also enjoyed with rice. Interestingly, this dish, widely regarded as a typical South Indian culinary staple, has roots that connect back to Maharashtra. Various stories of its origin exist, revealing that sambar was either created by accident or as an experiment in the kitchen. This article delves into the narratives surrounding its invention and how it transitioned into a beloved dish across India.

The most popular story about the inception of sambar dates back to the late 17th century during the reign of Maratha ruler Shahuji Maharaj in Thanjavur, Tamil Nadu. According to folklore, on one occasion, Sambhaji Maharaj, the cousin of Shahuji Maharaj and the son of Chhatrapati Shivaji Maharaj, visited Thanjavur. Known for his passion for cooking, Sambhaji tried his hand at preparing a meal when the chief cook was absent. Instead of the usual recipe, he wished to create a variant of Maharashtra's famous Amti (a sweet and sour dal) by experimenting with the available ingredients, which eventually led to the birth of the unique sambar dish.

As the story of sambar reflects a blend of regional influences and culinary experimentation, it highlights how traditional foods evolve over time and across cultures. It showcases the rich history of Indian cuisine and emphasizes that dishes often considered regional or local have histories that may stretch across states and centuries. The tale of sambar is one of innovation stemming from necessity and the continuation of culinary traditions that celebrate the diverse culinary landscape of India.