Sambhar – the curry and its origins
The other day, we discussed the origins of Idli, and a few days later, I came across a different version of Rasam, popularized by a well-known wedding caterer, cook, chef, and restaurateur, Nataraja Iyer, which turned out quite good. (However, it should be even better with less jaggery next time.) This indicates that every basic recipe evolves over time, resulting in numerous variations, with each person having their own favorite. The same is true for Sambhar; there are different versions for special occasions, simpler powder-based recipes, and of course, the one we make in Palghat—the aracha or ground Sambhar. When it comes to ready-made powders, there are many options—spicier varieties, milder ones, the Kannada version with a hint of sweetness, and so on.