SAMBAR, THE GREAT TAMIL DISH OF MAHARASHTRIANS:
"chatrapathi shivaji's son sambhaji added a little tamarind to his dhal and none in the royal kitchen corrected him. of course,he loved his concoction and sambhar got its name."
the story goes that the original recipe for sambar- a dish which is so intrinsic to tamil nadu cuisine- can actually be traced to maratha ruler chatrapathi shivaji's son. legend has it that shivaji's son Sambhaji, who was one of the maratha rulers,attempted to make dal for himself when his head chef was away. "he added a little tamarind to the dhal that he made and no one in the royal kitchen dared to correct him on the fact that tamrind was not used in dhal. sambaji loved his own concoction,which was then referred to as sambar. the other culinary contribution of the marathas, now popular in tamil nadu is "poli" (sweet roti).
although sambhaji's sambar is more lore than recipe, and there are more than 50 varieties of sambhar today, chefs do admit that the tanjore sambar is still something to be savoured. "while the sambhaji influenced sambhar was more a tamarind soup, the thanjavur brahmin sambar recipe is mostly followed today-where there is no onion and garlic,and the dish is not heavy on spice, says a chef.
source: TOI
"chatrapathi shivaji's son sambhaji added a little tamarind to his dhal and none in the royal kitchen corrected him. of course,he loved his concoction and sambhar got its name."
the story goes that the original recipe for sambar- a dish which is so intrinsic to tamil nadu cuisine- can actually be traced to maratha ruler chatrapathi shivaji's son. legend has it that shivaji's son Sambhaji, who was one of the maratha rulers,attempted to make dal for himself when his head chef was away. "he added a little tamarind to the dhal that he made and no one in the royal kitchen dared to correct him on the fact that tamrind was not used in dhal. sambaji loved his own concoction,which was then referred to as sambar. the other culinary contribution of the marathas, now popular in tamil nadu is "poli" (sweet roti).
although sambhaji's sambar is more lore than recipe, and there are more than 50 varieties of sambhar today, chefs do admit that the tanjore sambar is still something to be savoured. "while the sambhaji influenced sambhar was more a tamarind soup, the thanjavur brahmin sambar recipe is mostly followed today-where there is no onion and garlic,and the dish is not heavy on spice, says a chef.
source: TOI
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