it can be described as southern Indian letil curry with vegetables added in it. it is served all over with 'Idli' or 'Dosa'. even the sambhar can be eaten with anything as it is a vegetable curry. there are plenty of recipes on the web and the books available even every household boosts its own curry recipes changes with the available ingredients. much more like a chowder made with lentils majorly the split pigeon pea.
the major ingredients it contains are split pigeon pea, tamarind, vegetables and curry leaves.
this dish is even called by various names in southern states kuzambu, pappucharu, sambharu. One legend goes it was Maratha king shahuji who was ruling in Tanjavoor who was hailed from western coastal region use to love the pigeon pea preparation called Amti. made with kokum (garcinia indica) a sour fruit from western coast of india. the cooked in his kitchen used tamarind instead of kokum and served in a greeting banquet arranged for visiting cousin Sambhaji. the preparation named after him as 'sambar'
Indian Food is synonymous with these two words since 3 centuries now.. British raj with the indian globe trotters spread the cuisine world over taking the flavour and the spice hunger with them. i'm not over exagerrating but every major and minor city all over the world has space for indian restaurant.