सांबर बनाने का सबसे सही और बेहतरीन तरीका | Sambar Recipe | Curries Of India With Chef Kunal Kapur
Chef Kunal Kapur learns about the origin of Sambar and the different types of Sambar.
Sambar Was Referred As Madurakalavai In Sangam Era
As Per Sangam Era Sambar Has Come Out Of Samparam. A Spiced Condiments Of Black Pepper, Cumin And Salt.
Drumstick Was Not Part Of A Brahmin Food Mainly Because It Was Considered As Aphrodisiac.
The Name Comes From 'Sam'+ 'Bhar Meaning Equal Weight'.
According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century.
The word Sambar (Champaar - சாம்பார்) stems from Tamil word Champaaram (சம்பாரம்).
A Tamil inscription of 1530 CE, evidences the use of the word champaaram, in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked:
“அமுதுபடி கறியமுது பல சம்பாரம் நெய்யமுதுள்ப்பட தளிகை ஒன்றுக்கு பணம் ஒன்றாக”
Amuthupadi ka’riyamuthu pala champaaram neyyamuthu’lppada tha’likai on’rukku pa’nam on’raak.
Meaning: “Cooked rice offerings, including curry rice (pepper rice or vegetable rice), many types of spiced rice (pala champaaram) and ghee rice, at the rate of one pa’nam (a denomination of money) per one portion.”"
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