Sambar

A widely circulated legend in Tamil Nadu credits the creation of sambar to Sambhaji, son of the Maratha emperor Shivaji, who supposedly substituted tamarind pulp for kokum while cooking dal at the Thanjavur Maratha court in the 17th century. While the story is culturally popular, food historians note that tamarind-based lentil preparations existed in South Indian cuisine well before this period, making the exact origin difficult to verify.

Common vegetables include drumstick (murungakkai), eggplant, okra, radish, pumpkin, and shallots, which Tamil cooks call 'chinna vengayam.' The choice of vegetables varies by season and household, but shallots are considered essential for authentic flavor and are preferred over regular onions.

Sambar uses tamarind pulp as its primary souring agent and incorporates a specific spice blend called sambar powder containing roasted coriander, toor dal, fenugreek, and dried red chilies. North Indian dal tadka, by contrast, typically relies on tomatoes for acidity and uses simpler tempering of cumin, garlic, and dried chilies without the complex spice powder.

While commercial sambar powders from brands like MTR, Eastern, and Aachi are widely used even in South Indian homes for convenience, freshly roasted and ground sambar powder delivers a noticeably different aroma and depth. Many Tamil Brahmin households still roast whole spices individually and grind them fresh for each batch, though the time-saving commercial versions are accepted for everyday cooking.