Produced by: Mohsin Shaikh
During Shahuji I’s reign (1684-1712), royal chefs preparing amti ran out of kokum. In urgency, they used tamarind, creating an entirely new dish.
Representative pic
Thanjavur’s Maratha rulers brought Maharashtrian cooking traditions, including amti. This accidental ingredient swap led to a dish later embraced in South India.
Unlike kokum, tamarind gave the dish a richer, deeper tang. The unexpected result was so well received that it became a staple in the royal kitchen.
The newly created dish was supposedly dedicated to Sambhaji Maharaj, the son of Shivaji, leading to the name sambar—though some historians question this claim.
The dish moved from Thanjavur’s royal kitchens to Tamil homes, where it evolved with mustard seeds, curry leaves, and vegetables.
As it traveled through South India, each region modified it: Tamil Nadu made it bold, Karnataka added sweetness, Kerala used coconut, and Andhra increased spice.
Though inspired by amti, sambar became an entirely South Indian dish, evolving with toor dal, tamarind, and local spices.
What started as a royal dish became a household staple, spreading beyond Tamil Nadu to Karnataka, Kerala, and Andhra Pradesh.
Today, over 50 varieties of sambar exist, proving that a simple kitchen mistake in Thanjavur’s Maratha court reshaped South Indian cuisine.