'A royal blunder': Sambar’s surprising connection to Chhatrapati Shivaji's son Sambhaji Maharaj
Produced by: Mohsin Shaikh
Kitchen Mishap
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
Maratha Influence
Thanjavur’s Maratha rulers brought Maharashtrian cooking traditions, including amti. This accidental ingredient swap led to a dish later embraced in South India.
Tamarind Twist
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.
Tribute Dish
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.
Tamil Adoption
The dish moved from Thanjavur’s royal kitchens to Tamil homes, where it evolved with mustard seeds, curry leaves, and vegetables.
Spice Evolution
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.
New Identity
Though inspired by amti, sambar became an entirely South Indian dish, evolving with toor dal, tamarind, and local spices.
Mass Adoption
What started as a royal dish became a household staple, spreading beyond Tamil Nadu to Karnataka, Kerala, and Andhra Pradesh.
Culinary Legacy
Today, over 50 varieties of sambar exist, proving that a simple kitchen mistake in Thanjavur’s Maratha court reshaped South Indian cuisine.