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• Such idli-shambar is an integral substance of Indians
• Idli came to India from Indonesia.
• Sambar

Idli-Sambhar History: The famous Idli-Sambar in South India has become an integral part of the Indians. Today, menu in hotels and restaurants across the country, domestic and internationally, is referred to as South Indian dishes. But if we told you that Idli and Sambar are not the South Indian food, you will be shocked. But this is true. Idli is not in our country and Sambar was not discovered in South India.

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Where did this Idli-Sambar come from?

Idli came to India from Indonesia. In India, during the 7th to 8th century, Indonesia started making and eating this dish. In Indonesia, Idli is known as “Kedley” or “Kedari”. According to historians, during the tenure of the Hindu kings in Indonesia, when they came to India, they also brought Kedley with their cooks.

But on the other hand, Idli is linked to Arab traders. Those who introduced India to make rice pills, the same was transformed into Idli. In India, this substance is mentioned in the 8th century Kannada texts. According to local factors, Idli Sambar was developed. Idli has a great history in South Indian recipes. In the Kannada book written by Shivkoti Acharya, this dish is made only from the fermentation of the udid pulses.

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Sambar – The royal dish of Tanjawar

Sambar is a substance made from a mixture of vegetables and spices, which originated in the 7th century Tanjavar. At that time, Tanja was under the state of the Marathas. According to the story, when Sambhaji Maharaj, the senior son of Chhatrapati Shivaji Maharaj, went to Tanjavar, a unique substance made in the royal kitchen was increased. When the Acharya was making this substance, he used the turkey pulses instead of Kokum and used chinchi instead of a cocum. Sambhaji Maharaj loved this substance very much. And by their name this new substance was named “sambar”. Since then the dish has become very popular in South India.

Sambar’s historic reference

Some evidence in history shows the historical foundation of Sambar’s origin. Sambar is mentioned in the Sanskrit texts recorded by Chalukya Raja Someshwar III in the 7th century. In this book, Sambar is described with a mixture of spices such as hinge, turmeric, black pepper, coriander, which was used in lentils, vegetables and meat. This mention is an important evidence of Sambar’s discovery and its ancient culinary history, which connects the historical stories of the Marathas.