[3][4] Kanthirava Narasaraja Vijaya, a 1648 text by the Kannada scholar Govinda Vaidya, mentions huli (literally "sourness"), a curry similar to the modern sambhar, made with vegetables and toor dal.

[5][6] Sourish Bhattacharyya, in The Bloomsbury Handbook of Indian Cuisine (2023), notes that the fathers of Shahuji I and Chhatrapati Sambhaji Maharaj were half-brothers and not on good terms, which reduces the credibility of this legend.

In southern states of India namely Karnataka, Andhra Pradesh, Telangana, Kerala and Tamil Nadu, Sambar is made using different vegetables and fruits along with lentils or coconut.

sometimes this sambar which stands for spicy taste is avoided for rare situations during the times of fasting and anniversary of Someone is passed away.Tamarind sambhar is very popular food in Tamil Nadu and Karnataka.

Sambar (dish) was prepared by with their own style as with the help of honey & fruits such as Tomato ,Green apples and yellow grapes as Sauce and traditional Greek stew in their special occasions.