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Thursday, October 13, 2011

Hotel Sambar

Sambar is a South-Indian Lentil Speciality-served  as the Main Taste-Match with Steamed rice or Indian Breads like Idly and Dosa.Many of us would luv to taste Varieties of Sambar (as it is the mostly done main-dish of a week) that's too if done in hotel-style.Here is a simple and easy to do Hotel taste Sambar recipe for U to try at home.This serves 4 nos and can be done in 18- 20 mins.Enjoy Easy Cooking at home.Enjoy ur meal!.Bon Appetit!.

Hotel Sambar: - Home-made Hotel-tastefilled Sambar


70 gm  Turdal  - washed well
1 cup sambar Vegetables - chopped and cleaned
1 onion - sliced fine
1 small tomato-chopped
a pinch turmeric powder
1/4 tsp asafoetida powder
2 green chillies-slit legthwise
gooseberry sized tamarind -prepare extract with 200 ml luke warm water
1 tsp salt or salt to taste
1 tsp grated coconut
1 tsp coconut oil or ghee

For the Seasoning:
3 whole red chillies
few curry leaves and coriander leaves
3 small onions-peeled and finely chopped
1 small tomato - finely chopped
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp coriander powder
2 tsp refined oil

To Grind together:
1 tsp home-made Sambar Powder or Ready-made
2 cm square sized coconut piece
1 tsp cumin seeds
2 tsp besan flour(kadalai Maavu)

1.Take a pressure pan,add washed toordal,2 green chillies,Onion slices,turmeric powder and few coriander leaves.
2.Measure 300 ml water and add it to the pressure-pan.Mix them well and pressure-cook upto 6-7 whistles.Keep it aside for 10 mins.When the pressure is released,mash it well.
3.Heat tamarind extract water in a sauce pan with salt and sambar vegetables for 5-7 mins on good flame.
4.Finely paste 1 tsp any good Sambar Powder with 2 cm square sized coconut piece + 1 tsp cumin seeds and 2 tsp beasan flour(kadalai Maavu).
5.Take another kadai,add 2 tsp refined oil,mustard seeds,fenugreek seeds,coriander powder,Chopped small onions,whole red chillies (optional),chopped tomato and curry leaves.Saute it for 2-3 mins and add asafoetida powder and ground coconut masala and saute it for 2-3 mins.
6.Add the pressure-cooked(done) Toordal,Veg boiled Tamarind water and check for salt.
7.Add 1 tsp grated coconut and close the kadai with a lid and let it simmer for 4-5 mins till oil floats on top - keeping the flame on medium.
8.Add a dash of ghee or coconut oil on top and garnish with coriander leaves.Turn off the flame.
9.Now,this home-made Hotel Sambar is ready to be served with Steamed rice or Bread slices or Indian Breads at any time.

Idli Sambar can be done the same way subtituting Yellow Mungdal for Turdal in this recipe.Idli Sambar picture is shown below.

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kranthi said...

i love the sambar prepared in hotel,nice recipe.tastes great

Kaveri said...

Nice recipe...Samabar looks delicious

Priya said...

I can have two more idlis with this flavourful sambar..

Prathibha said...

Love to eat with idli anytime

sibi said...

Why sambar is so different in different States?
In T.N, it is slightly spicy; in Karnataka, it is sweet; in Kerala, full of potato and ladies finger! Yours is in what category?

Sumee said...

Ahhh.. I love hotel sambhar..!!

Anonymous said...

That sounds yum. One keeps learning new ways of making the same old things, doesn't one? :)

மாய உலகம் said...

Nice recipe...Samabar looks சரவணபவன்

Krithi's Kitchen said...

Super delectable! never knew they add besan...
Krithi's Kitchen
Event: Serve It - Festival Potluck

Pushpa said...

Aromatic and absolutely delicious sambar.

S.V.SAIBABA said...

I always wonder why sambar in hotels taste different from the one prepared in the house. Now I know the secret.

Thanks for the nice recipe

Kanchana Radhakrishnan said...

nice receipe.

Vishal Kataria said...

Dosa, idli, medu, wada, rice, etc. are tasteless without sambar. Sambar and chutney add to the flavour and make South Indian food so delicious. Thanks for sharing the recipe. Now I can try to make sambar when no one is home... :)

Anoop Mathai Mathew said...

I just love sambar! It's my favorite all time dish wherever i go. I've in fact tasted various varieties of sambar. Which one do you think is the best and would you recommend for me to try? I remember going to a posh restaurant in Kerala for dinner with family; while everyone else order Tandoori Chicken and Chilly Gobi, I requested the steward for a bowl of sambar and chapati...the look on his face was hilarious!

MyKitchen Flavors-BonAppetit!. said...

Hi Anoop.Happy to hear from U.I don't know which varieties of Sambar U have tasted so for.My list of Sambars is short.Each has diff flavor and taste.Go for Hotel Sambar - if U prefer Hotel taste.M/W Revipe is good and taste differs as it is Oven-tried.For mild and Spicy Sambar,try Idli Sambar and Ginger-lemon Sambar Or Paruppu Kuzhambu.That's all.Thanks for dropping in.