Sambar is originally a Tamil cuisine and the traditional smell of it when boiled takes away anyone’s attention. It can be served with rice, dosa, idli, upma, rava and other items. It so happens that it is made twice a day once with morning breakfast and the other time before lunch which remains for dinner also. It is quite nutritious because it is made of pulses and mixed vegetables. The word sambar in fact hails from the Tamil word “champaraam” which denotes a spicy dish. It is said that this dish originated in the Maratha regime in the 17th century when RajaSambhoji tried to make a dish and he put particular peas instead of mug pulses, later on his court in Tanjore gave the name “sambar”.It is quite significant in that respect that rice and this cuisine along with vegetables and curd represent the staple food of South India. This cuisine is synonymous with the food culture in that region though its popularity over time has broadened to the entire country and outside it also. It needs a mention thatSambar is of various kinds one has the typical conventional taste from TamilNadu and the other type from Kerala varies little bit. In fact, all the cuisines from the Southern Region of India have their own flavour, popularityand appeal, to tell you the truth this particular cuisine has earned a global acclaim.
In relation sambar recipe, it has to be kept in mind that people may make some required changes. One of the well-known chefs declared that he has experimented and been successful with relation to preparation of varieties of this cuisine; he tried to incorporate seafood and chicken but in this did not prove to be a hit. Long back there was a most uncommon blend was tried which was termed as the milked version being a joint effort from the Marathas and the Jains. The moment we consider the international appeal of this cuisine, it has to be mentioned that its popularity has spread across quite conveniently and especially in Australia it is hugely liked by the people. This cuisine is very much linked not only with the tradition of that region but India as a whole. There is a particular version of this cuisine which has a sweet taste and also there are other versions from Telengana where non-vegetarian ingredients are used. In case of this cuisine from Kerala, you will find a different taste and flavour because coconut is added in the ingredients.
The flavoured breakfast and lunch
Today, even the roadside eatery stall offersidlisamabr which is a huge hit throughout the country and another significant point is that many non-South Indian people prefer this dish as breakfast because it doesn’t cause any indigestion issue which is sometimes common with fried dishes available for breakfast. You can easily find samaber recipe in hindi. You have to remember that this cuisine in steamed form is served with rice in lunch. This particular dish is also widely popular because of its taste, flavour, and digestive quality.