Sambar

Tamil and Telugu tradition claim it; the most-cited origin is the 17th-century Maratha court at Thanjavur, where the Maharashtrian dish amti (sweet-sour dal), traditionally soured with kokum, was reworked with local tamarind and South Indian spice. The dish is named, by one telling, after Sambhaji, son of Shivaji. Each of the four southern states now claims its own version, with different ratios of tamarind, lentil, and spice blend.

Most-cited origin: 17th-century Maratha court at Thanjavur, named after Sambhaji, son of Shivaji — Maharashtrian amti rebuilt with Tamil tamarind. The fresh-roasted sambar powder is the spine; pre-ground store stuff loses its volatiles in weeks.

A thin, deep-amber lentil stew with chunks of vegetable bobbing — drumstick, eggplant, shallot, pumpkin, taro, depending on the day. Tamarind sour leads, then the ground sambar powder (coriander, fenugreek, dry red chili, asafoetida) lays in warmth. A tarka of mustard seed and curry leaf cracked in coconut oil goes on at the end. Pour over rice, idli, or dosa; never eaten alone.

Sambar powder is the spine. It's a dry-roasted ground blend made fresh in good kitchens — coriander seed, chana dal, urad dal, fenugreek, dry chili, sometimes a little rice for thickening. Pre-ground store powder loses volatiles in weeks. Tamarind goes in early so it cooks out raw; mustard-seed tarka goes in last so the seeds pop and the curry leaf stays bright.