Hotel Style Sambar
Ingredients
To Roast and grind
- 1 tsp Oil
- 1 tbsp Coriander seeds
- 1/2 tbsp Cumin seeds
- 1/2 tsp Fenugreek seeds
- 1/2 tbsp Urad dal
- 1.2 tbsp Channa dal
- 10 no.s Curry leaves
- 8-10 no.s dry Kashmiri Red chillies Add lesser if using regular dry red chillies
- 2 and 1/2 tbsp Dry coconut powder Or Fresh Grated Coconut (4 tbsp)
- 1/2 cup Water
For sambar
- 1/2 cup Toor dal 100 gms - Boiled and mashed
- 1 tsp Turmeric powder
- 4 cups Water
- 1 tbsp Jaggary or sugar
- Salt to taste
- 1 large tomato
- 1 medium onion or 5-6 small onions
- Mixed vegetables of your choice drumsticks, pumpkin, carrots, potatoes, brinjal
- 1/4 cup Tamarind extract
For tadka
- 2 tsp Oil
- 1 tsp Mustard seeds
- A pinch Asafoetida
- 1/2 tsp Cumin seeds
- A few Curry leaves
Instructions
- Take a pan, roast, all the ingredients mentioned under to roast in the same order until aromatic (Except the coconut and water) Cool the ingredients, and grind it with water and coconut to a smooth paste.
- Take a large pot, add the water, all the vegetables, chopped tomatoes, onions, salt, turmeric, Jaggary or sugar and bring to to a boil. Keep it covered and cook until the vegetables are cooked through.
- Next add the cooked and mashed toor dal and the ground sambar masala to it and bring it to a boil for 5 minutes until it is frothy on the top. (You can adjust the thickness at this stage by adding more water)
- Next add the tamarind extract and let it simmer for a few more minutes.
- Finally add the tadka on top and turn off the heat. To make the tadka, take a small kadai, add oil, once hot, add mustard seeds and allow it to crackle, then add curry leaves, cumin seeds and asafoetida and turn off the flame. Pour the tadka over the prepared sambar and mix well. Serve it hot with idli or dosa or pour it over menu vadais.