Hotel Style Sambar
Any one would be delighted to hear the recipe cooked with restaurant style at home. I am sure of that kind. This is a tamilnadu style Hotel Sambar more like Saravana Bhavan Sambar. I love this with idili, dosa, pongal and other tiffin items. The ground Masala added at the end gives the extra taste.
| Ingredients : | |
|---|---|
| Toor dhal | 1/2 cup |
| Turmeric | 1/2 tsp |
| Oil | 3 tsp |
| Mustard | 1/2 tsp |
| Onion | 1/2 ( Medium ) |
| Green Chili | 4 nos |
| Curry Leaves | 1 strand |
| Tomato | 1 no |
| Tamarind | 1/4 lemon size |
| Sugar | 1 1/4 tsp |
| To Grind : | |
| Red Chili | 6 nos |
| Channa dhal | 1 tsp |
| Fenugreek | 1 tsp |
| Coriander Seed | 3 tsp |
| Poppy Seed | 1/2 tsp |
| Cumin Seed | 1/2 tsp |
| Raw Rice | 1 tsp |
| Grated Coconut | 1 tbsp |
-
Step 1
In a small pan, add little oil, fry the Raw rice in “To Grind section ” for 1 minute. Fry the coconut separately for 2 minutes. Fry the remaining items in the “To Grind ” for 2 minutes. Allow it to cool down. Grind all these together to a fine powder. Pressure cook toor dhal with turmeric, oil, 3 cups of water for 2 whistles and mash it after it cools down. Soak tamarind in 1/2 cup of water and extract the juice. Chop Onion, Tomato. Split open green chili.
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Step 2
In a pan add oil and mustard. When the mustard starts spluttering add big onion, green chili, Curry Leaves, tomato and fry till the tomato is cooked. Add tamarind juice, salt , cooked toor dhal mix and allow it to boil for 3 – 5 minutes till the raw tamarind smell leaves. Stir often to avoid burning the bottom. Add Ground powder – 2 tsp, Sugar and mix well. Taste the dhal, if required add some more ground powder.
(*)This is a good combination for Idili, Paneeyaram, dosa and Ven pongal. Recipe from my Mother-in-law.
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Any dish named after hotel inspires me. Ur hotel sambar tempts meto make sambar again, though we had it yesterday also:) So nice a recipe.
Thanks Viki.