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Sambar (dish)
Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.
== Origins ==
One of the story is that it originated in the kitchen of Thanjavur Marathas ruler Shahuji during the 17th century from the southern Indian state of Tamil Nadu.〔(A wedge of the past ), How any of us are aware that in the 18th century Shahaji, the Maratha king of Thanjavur came up with ''sambar'' by mixing tamarind curry with lentils and named it in honour of his cousin Sambhaji who was visiting him?〕 Shahji trying to make a dish called ''amti'', experimented with pigeon peas instead of mung bean, and tamarind pulp for kokum and the court named it ''sambhar'' after the guest of the day, Sambhaji, second emperor of the Maratha Empire.〔(The Story of Sambhar )〕
Other sources point to origin as Karnataka where ''sambaru padartha'' in Kannada means mix of spices and condiments. There is also an alternate explanation that the origin of the name is from the old Tamil word, ''chaampu'', meaning ground or paste, in the context of grinding coconut and spices to be dissolved in tamarind pulp. This word is also the root for the unrelated South East Asian dish sambol.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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