'Sambhaji' cha Ahar!

Sambhar (ˈsæm.bɑːr), a kind of a lentil stew, is better described as a relish for our idlis and dosas. Without it, most of our Sunday breakfast or an Udupi meal is incomplete. The spice and tang of the masala and tamarind are a blast of flavors in the mouth. From personal experience, I'll let you know that it tastes better when it is homemade (mom-made) and piping hot.

Sambhar is a very famous South Indian delicacy. However, this dish originated in Maharashtra, in the 17th century. We are all familiar with the Maratha ruler Sambhaji. Legend has it that he once attempted to make food for himself, as the royal cook was away. While making dal he added tamarind to it, probably by mistake, but nobody dared to correct him. He loved that little variation. It is an abbreviation of the phrase 'Sambhaji cha ahar' literally translated as Sambhaji's food.

Although Sambhar now has around 50 varieties, the Thanjavur Brahmin recipe is universally used by chefs all around, where there are no onions and garlic used and also it isn't very heavily spiced. Over the years, adding 'western' vegetables like potatoes and carrots also became popular along with the addition of original vegetables such as drumstick, radish and/or brinjal.

Chefs are nowadays interested in adding new ingredients which are mostly non-vegetarian. Chef Damu who specializes in South Indian cuisine, has also flirted with the idea of seafood and chicken sambhar.

Perhaps the most strange variation, however, is 'milk' sambhar. It originated in the early 30s as a blend of Maratha and Jain traditions, which is probably more suited for the Jain palate.

Even in the southern states of India, Sambhar has sweet, sour and spice variants, each of which has staunch fans and hates their counterparts.

Personally, I like a mix of all these tastes in my Sambhar. What about you?