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