Hotel Style Sambar Recipe

Sambar goes very well with different types of idlis and dosas. Sambar is usually a traditional side dish and it is famous in almost every house in South India.

Now let's prepare the Sambar.

How To Prepare Sambar  For Idlis And Dosas - Hotel Style

This Sambar requires around thirty minutes to prepare and the ingredients mentioned below is enough for four servings.

Ingredients for Sambar

• Toor Dal ( pigeon pea )  -  1/2 cup 

• Tomatoes -  2

• Onions -  1.big sized 

• Green  chilli - 2

• Coriander  leaves - 2 tbsp

• Salt - as required

• Tamarind - lemon sized 

• Jaggery -  2 tsp

Ingredients For tadka  ( for seasoning ) -  

• Red  chili ( byadage) -1 broken into pieces 

• Urad Dal ( black  gram )  - 1 tsp

• Mustard seeds - 1 tsp 

• Curry leaves - 2 sprigs 

• Oil  - 1 tbsp

Ingredients For Sambar powder

• Red  chili ( byadige )  -  6

• Bengal gram Dal - 3 tsp 

• Urad Dal ( black  gram )  - 2 tsp 

• Fenugreek seeds ( methi ) - 1 / 2 tsp 

• Cumin  seeds  ( jeera)  -  1 tsp

• Coconut  scrapings - 2 tsp

• Coriander  seeds ( dhaniya )  -  2 tsp 

• Curry  leaves -  1 sprig 

• Asafoetida -  a small  pinch 

• Oil  -  1 tbsp

• Cinnamon - 2 inch 

• Cloves -  3

Method  to  Make Sambar

• First  and  foremost heat a pan with 1 tbsp of oil in it 

• Add Bengal gram Dal and Urad Dal, cinnamon , cloves and fry for a few seconds 

• Later on add red chili and fry again for a couple of seconds 

• Add Fenugreek seeds, cumin  seeds, Coriander seeds, and  coconut scrapings, asafoetida and  fry  for a couple of minutes 

• Switch off the flame and add curry leaves. Mix it well and allow it to cool 

• Now take a mixer jar and add the above ingredients. 

• Run  the mixer until the mixture is powdered well. 

• Boil the Toor Dal separately in a cooker. 

• Heat  a vessel with 2 cups of water in it. 

• Add the slit green chili and chopped tomatoes in to it.

• Add the tamarind juice and salt in to it. 

• When the water starts boiling, add  the boiled Toor Dal and the powdered Sambar masala in to it. 

• Later on add Jaggery and simmer in low flame for around 5 minutes. 

• Finally, add a pinch of asafoetida.

• Next, heat another small pan with oil  in  it.

• Add broken red chili, Urad Dal, Mustard seeds, and curry leaves. 

• When it starts to crackle add chopped onions and saute for a couple of minutes. 

• Transfer this into the Sambar vessel 

• Decorate with Coriander leaves.

Your Sambar is now ready to be served.!!!

Kitchen Masti Points

1. Instead of adding chopped tomatoes, you can alternatively boil it along with the Dal and mash it later on. 
2. If the Sambar is thick in consistency, you can add  more water according to you taste preference. 
3. You can also add chopped garlic pieces for a different flavor.
4. You can add half onion while grinding the mixture for a different taste.

Also Read : Tomato Rasam - Udupi Style

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