According to food historian K. T. Achaya, sambar originated in the earliest extant mention of sambar in literature can be dated to the 17th century.[1]
The word Sambar (Champaar - роЪро╛роорпНрокро╛ро░рпН) stems from Tamil word Champaaram (роЪроорпНрокро╛ро░роорпН).
A Tamil inscription of 1530 CE,[2][3] evidences the use of the word champaaram, in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked:
"роЕроорпБродрпБрокроЯро┐ роХро▒ро┐ропроорпБродрпБ рокро▓ роЪроорпНрокро╛ро░роорпН роирпЖропрпНропроорпБродрпБро│рпНрокрпНрокроЯ родро│ро┐роХрпИ роТройрпНро▒рпБроХрпНроХрпБ рокрогроорпН роТройрпНро▒ро╛роХ"
Amuthupadi ka'riyamuthu pala champaaram neyyamuthu'lppada tha'likai on'rukku pa'nam on'raak.
Meaning: "Cooked rice offerings, including curry rice (pepper rice or vegetable rice), many types of spiced rice (pala champaaram) and ghee rice, at the rate of one pa'nam (a denomination of money) per one portion."