Idli and sambar: Where did they originate from?
Though it has a South Indian origin, Idli is the favourite of many of us all over India. It is prepared by steaming a fermented combination of rice and lentils. This traditional breakfast staple is loaded with health benefits because the fermentation process breaks down its chief components and makes the minerals more bioavailable. Normally, this five-ingredient dish is served with sambar, curries, and other chutneys. Well, no meal with idli is complete without a bowl of sambar on the side. Though both these dishes are known to have originated from South India, there are various theories and stories around their inception. Let’s take a look at them.
Idli and its origin stories
According to Tamil literature, idli originated in Tamil Naadu in the 17th century and was known as ‘Ittali’. However, there are other theories too. According to one school of thought, idli may not have originated there. Food historian K T Acharya observes that idli probably came to India from Indonesia back in about 800-1200 CE. Indonesia was once dominated by Hindu kings, and cooks travelling with the royals on their official travels to India are likely to have carried the recipe back with them. According to Acharya, fermented and steamed meals have a long tradition in Indonesian cuisine. Kedli’, which is a famous dish in Indonesia seems to be the closest cousin of idli, sometimes also called the ‘mother of idli’.
However, Sivakoti Acharya's book ‘Vaddaradhane’, which was published in 920 AD, claims that idli originated in Karnataka. It was listed as one of the 18 dishes that were typically provided to a Brahmachari (a man who follows celibacy) visiting home.
Evolution of idli
As it spread across the country, people have adapted idli into some seriously delicious variants. Here are some options of the Idli you will easily find today:
Masala idli: Masala idli is made with leftover idlis by tempering them with some spices.
Stuffed idli: Stuffed idli is a unique and innovative recipe made with sooji (rawa) and mashed potatoes, where spiced and cooked potatoes are stuffed inside the idli before it is steamed to cook.
Chocolate idli: Chocolate idli is a perfect snack for kids and to satisfy their sweet cravings. Chocolate idli has a cake-like flavour and is soft and moist.
Idli chaat: Idli chaat is a quick, filling, delicious recipe and is prepared with leftover idlis. It is a fusion recipe of South Indian and North Indian cuisines and is a perfect evening snack.
The origin of sambar
Legends suggest that the original recipe of sambar can be traced to Maratha ruler Shivaji's son, Sambhaji Bhosale, the second Chhatrapati of the Maratha Empire, ruling from 1681 to 1689. Apparently, Sambhaji Maharaj's head cook took a day off and Sambhaji made the decision to prepare dal for himself. He went into the royal kitchen and began gathering the ingredients he would use to prepare 'Amti', a dal that is rather watery and has a tangy flavour. Sambhaji decided to experiment with Toor Dal in place of Moong Dal and substituted tamarind for ‘Kokum’ (a plant that reduces acidity) to enhance the tangy flavour. The dish was then offered to the court attendees, who adored it so much that they named it 'Sambar', after Sambhaji's name!
Sambar variations
There are currently more than 20 different types of sambars available in India. While the Maharashtrian sambar was a basic combination, southern variations often include grated coconut and veggies. Some regions make their sambar with potatoes, eggplants, and even drumsticks!